
Ne mW York AgRiovLroraL Exrunnanrr STATION. 
Ce int pe den 
Per cent. of casein and albumen recovered in cheese. 



Least. Greatest. Average. | Pe ab 

oe 
Prem Gm Nota e Seu aminc sbtet vcs «(10 75.00) | peas 16.04 
Season of 1893: 
PeaTUe EMAL OLY tut eo shea as efeireerd eed adth los On) 8000 76.05— 
Retr yAMACLOTY Uae ccs < sss ose te ses ges| 18.99"): 76.90 75.58 
Forty- Sie Nt factories: cas. cata ees we dfs) BN TE FT 8 AES 10 ae 
— | ————————_—____. eee ee 
mA verave tor, L892 ands 1603 cae encarta soem Toe 15% Ta 


a. During the season of 1892 and 1893, the proportion of casein 
and albumen in milk recovered in cheese varied from 73.7 to 
eighty per cent and averaged 75.72 per cent. of the casein and 
albumen in the milk. 


b. The proportion of casein and albumen recovered in cheese _ 
was more dependent upon the proportion of casein, relative to 
albumen, in the milk than upon the conditions of manufacture, 


