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New York Aericutturat Experiment Srarion. 469° 
; TABULATED GENERAL SUMMARY. 
Pounds of casein retained in cheese made from 100 pounds of 


milk. 
Least. Greatest. Average. 
Ce SAT ASU TE ath GES a 1.90 2.82 2.38 
Season of 1893: 
ETRE ACRODY. fe a ce ee he's sala y othe eae 2.14 2.52 2.35 
DRE AGEACLOGY s: 5.6 ssl wetie wisidaate dhs tel’ 207 2.62 2: 20 eK, 
Peru cieht factories 3... )/ee ee te ke 2.12 2.76 2.40 
Seasons of 1892 and 1893 ..... Be RR AAP I | VRP ae | ees i 


a. During the seasons of 1892 and 1893, the amount of casein 
retained in the cheese made from 100 pounds of milk varied from 
1.9 to 2.82 pounds and averaged 2.37 pounds. 
6. The amount of casein retained in cheese increased when the 
amount of casein in the milk increased. 
VI. Relation of Fat in Milk to Yield of Cheese. 
The relation of fat in milk to yield of cheese has become one 
of the most important of dairy questions, because upon the 
uniformity of this relation depends the justice of using fat in 
milk as a basis in paying for milk at factories. This Station was — 
the first to call attention to this relation and to show that the 
results secured in our work went far toward establishing the fact 
that, in normal: factory milk, the fat is a fairly accurate measure 
of the amount of cheese that can and should be made from milk. 
In determining the yield of cheese, there are three different fac 
tors to be considered. First and primarily, the composition of 
the milk determines how much cheese it can make. The yield 
should increase or diminish in proportion as its fat and casein 
increase or diminish. Second, the condition of the milk affects 
the yield, by which is meant condition as regards sweetness, 
3 freedom from taint, etc. Third, the conditions employed in the 
process of manufacture affect yield, and these conditions, by 
which the losses of fat and casein and the retention of moisture 
are controlled, depend largely upon the skill of the maker. If 
3 milk were always in perfect condition and if our knowledge of 
