
TasBuLaTED GENERAL SUMMARY. = hd - 
ae 
Pe 
aa Pounds of water retained in cheese made from 100 pounds of milk. 


a Least. Greatest. | Average. & 2 ay 
‘oa ‘ Ref 
ie chaos ss akc ae | oe ee 
Becosson Of 1892. ........ a cetes re aca ph oe LO 4.76 '|\- 3. 66.g5g 
ma season of 1893: © - Raye 
mee ptone’s factory.......... Aline AR ROY cs ies Be | 4.13 36295 iy 
BEMENLGITY SAACLOTY ©... occa cee cles ceees.| 8.40 4.10 3.62 3 
Bemeborty-elght factOries.... sc. .c reese seef 8.21 5.78 3. 85 ae 
ae | a ee ee . 
Bi Eevoragetorel O92 andl 808 wn sctee ess ficou v ds. [oe pees 3.72 
q a. The amount of water retained in the green cheese made __ 
- from 100 pounds of milk varied from 3.11 to 5.78 pounds and 
4g averaged 3.72 pounds during the seasons of 1892 and 1893. 
a b. The amount of water retained in the cheese made from 100. 
pounds of milk naturally increased from month to month as the 
season advanced, because there was an increase of fat and casein, 
which enabled the cheese made from 100 pounds of milk "to he 
retain an increased amount of water. ie 
59 a 



