New York AGRICULTURAL Exprerment Station.  4¢1 
7. Pounds of solids not fat in 100 pounds of cheese-solids. 
The amount of solids not fat in 100 pounds of cheese-solids 
varied in 1892 from 43.17 to 49.61 pounds, and averaged 46.06 
pounds; in 1893, from 43.85 to 48.99 pounds, and averaged 46.64 
pounds; in 1892 and 1893 averaged 46.44 pounds. 
8. Pounds of fat for one pound of solids not fat in cheese. 
The amount of fat for one pound of solids not fat in cheese 
varied in 1892, from 1.01 to 1.82 pounds, and averaged 1.17 
pounds; in 1893, from 1.04 to 1.28 pounds, and averaged 1.14 
pounds; in 1892 and 1893, averaged 1.15 pounds. 
VI. Loss of Milk-Constituents in Cheese-Making. 
1. Pounds of milk-solids lost in whey for 100 pounds of milk. 
The amount of milk-solids lost in whey for 100 pounds of milk 
varied in 1892, from 5.81 to 6.83 pounds, and ayeraged 6.21 
pounds; in 1893, from 6.09 to 6.49 pounds, and averaged 6.27 
pounds ; in 1892 and 1893, averaged 6.25 pounds. 
2. Per cent. of solids in milk lost im whey. 
Tae per cent. of solids in milk lost in whey varied in 1892, 
_from 43.59 to 54.73 per cent., and averaged 49.13 per cent.; in 
1593, from 45.34 to 53.4 per cent., and averaged 49.68 per cent. ; 
in 1892 and 1893, averaged 49.48 per cent. 
3. Influence of advance of season on loss of milk-solids. 
The proportion of milk-solids lost in the whey decreased from 
month to month as the season advanced, while the proportion of 
milk-solids recovered in cheese increased. This was due to an 
increase of cheese-making solids (fat and casein) in the milk, 
since these increased from month to month, while the whey-solids 
(albumen, sugar, etc.) remained quite uniform in amount, as com- 
pared with the fat and casein. 
4. Pounds of fat lost in whey for 100 pounds of milk. 
The amount of fat lost in whey for 100 pounds of milk varied 
in 1892, from 0.21 to 0.45 pounds and averaged 0.31 pounds; in 
1893, from 0.22 to 0.5 pounds, and averaged 0.34 pounds; in 
1892 and 1893, averaged 0.33 pounds. / 
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