
482 Report oF THE CHEMIST OF THE 
5. Per cent. of fat in milk lost in whey. 
The per cent. of fat in milk lost in whey varied in 1892, from 
5.68 to 12.86 per cent., and averaged 8.4 per cent.; in 1893, from 
5.8 to 13.51 per cent., and averaged 9.1% per cent.; in 1892 and 
1893, averaged 8.87 per cent. 
6. Causes of variations in loss of fat in cheese-making. 
The smallest proportion of fat lost was in June and the next 
smaller proportion was in October, when the amount of fat in. 
the milk was highest; while the largest proportion of fat lost 
was in April or May, when the amount of fat in the milk was 
least. All of our results go to show that thé proportion of fat 
lost in cheese-making is quite independent of the amount of fat 
in the milk: The variations that occur in loss of fat are due 
either to the condition of the milk or to some special conditions 
employed in manufacture, or to both. 
7. Pounds of casein and albumen lost mv whey for 100 pounds 
of milk. 
The amount of casein and albumen lost in whey for 100 
pounds of milk varied in 1892 from 0.61 to 0.94 pounds, and 
averaged 0.75 pounds; in 1893, from 0.58 to 0.88, and averaged 
0.76 pounds; in 1892 and 1893, averaged 0.76. 
8. Per cent. of casein and albumen in milk lost in whey. 
The per cent. of casein and albumen in milk lost in whey 
vasied in 1892 from 22.07 to 25 per cent., and averaged 23.96 
per cent.; in 1893, from 20 to 26.38 per cent., and averaged 
24.28 per cent.; in 1892 and 1893, averaged 24.28 per cent. 
9. Variations m loss of casein and albumen wm cheese-making. 
The proportion of casein and albumen lost in cheese-making 
has been found in this investigation 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. 

