


New York AGRICULTURAL ExpERIMENT STATION. 45d 
}. Pounds of casein and albumen recovered in cheese for 100 
pounds of milk. 
Least. Greatest. Average. 
1.90 2.82 2.38 
Beason Of 1892.....ceccrerereceseceres i 
Season of 1893...... BEST eh oar Mere ets s 2.07 2.76 2.37 
Seasons of 1892 and 1893 ......-- ee Xals 1.90 2.82 2.87 
c. Per cent. of casein and albumen in milk lost in whey. 
Least. Greatest. Average. 
Meonof 1803 yc. see ese PACU SH 22.07 25.00 23.96 
Season of 1893......--esee8: JeG® PS & 20.00 26.30 24.28 
Reetour of 1692 and 1803 vcariavawepitta seo Nee ee ee 
d. Per cent. of casein and albumen in milk recovered in cheese. 
Least. Greatest. Average. 
MOTT LOO ns oi ee ee ah es T5006 .227'7 - 9S aaa 
Season of 1893..... ees. ERE ike bE ee nv "3.10 80.00 aun 
measons of 1892 and 1898... 2.......0%00.- 73.70 80.60 wei: 
e. The proportion of casein and albumen lost in cheese-making 
has been found to be very uniform and quite independent of 
variation in conditions of manufacture. The amount of albumen 
in milk largely determines the amount of casein and albumen lost 
in whey, since there is very little casein lost. On the other hand 
the amount of casein recovered in cheese closely follows lit 
amount of casein in the milk and is governed by this more than 
by conditions of manufacture. | 
