
New York AGRICULTURAL EXPERIMENT STATION. 447 
TABULATED GENERAL SUMMARY. 
Per cent. of casein and albumen in milk lost in whey. 




Least. Greatest. Average. 
“SATO T LG Wray SESE Le aa a ra A eg 32.07 |) 25.00 23.96 
Season of 1893: 
SUC SRL 9) iy at RU Si a Oe 20.00 | 26.30 23.95 
Ha SCR gg cli A A ne aa 23.10 | 26.07 24.42 
Forty-eight factories ..............006- 21.82 | 26.24 24.29 
Pera yO LOIN. G92 and: LBS! isc, sees}. cs siclnss| | ieee ste 24.28 

a. During the seasons of 1892 and 1893, the per cent. of casein 
and albumen in milk lost in whey varied from 20 to 26.3 per 
cent. and averaged 24.28 per cent. of the casein and albumen in 
the milk. 
6. The proportion of casein and albumen lost in whey was 
least in April and increased in May and June, after which it 
decreased somewhat. 
c. The larger proportion of casein and albumen lost at Mr. 
Merry’s factory was due to the fact that the milk contained a 
larger proportion of albumen for its casein than did the other 
milks. 
d. A careful study of our results shows that the proportion of 
casein and albumen lost in cheese-making is remarkably uniform 
and that variation of conditions of manufacture has little influ- 
ence upon this loss, the chief determining cause of loss being the 
amount of albumen in the milk, most of which goes into the 
whey. 
