oe 
‘ ? 
TaBULATED GENERAL SUMMARY. 
Per cent. of fat in milk lost in whey. 






-¢. The excessive loss of fat at Mr. Stone’s factory was prob- aes 
ably due to the use of arather high temperature in heating the 
: 
, 7 
curd, which was proved by our work in 1892 to cause loss of fat. 
_d. The facts all go to show that the proportion of fat lost in 
ag cheese-making is quite independent of the amount of fat in the 
_ milk. The variations that occur in loss of fat are due either to 
: he the condition of the milk or to some special conditions employed _ 
in manufacture. 


Least. Greatest. | Average. . 
Mev Benson of 1899 ...............:...0s0- 5-68 | 12.86 8.40 
: Season of 1893: , 
Patone’s RBM ie ake Wick p cieisse o, asdiw gives Teoor ie. ol ene Qh. O Gaia 
muagemierry 8 factory .. 5 6.).... assy sie. 6.64) Ut. LRA? 9.00) 7m 
Forty-eight factories ........ 0... Bir Ward Wace Ch ed Lea 9.02 “au 
E Average for 1892 and 1893 ....... Wake Saat Welk a ‘ 
s a. The per cent. of fat in milk lost in whey during the seasons _ is 
of 1892 and 1893 varied from 5.68 to 13.51 percent.,and averaged 
8.87 per cent. of the fat in the milk. a 
b. Taking the monthly averages, we see that the smallest “aia 
. "proportion of fat lost was in June, and the next smallest loss was 
a in October, when the milk contained most fat ; while the largest _ 
~ loss occurred in April or May, when the aroha of fat in milk 
was least. ora 
