New York AGRIcuLTuRAL ExprrimMent STatIoN. 483 
VII. Relation of Composition of Milk to Yield of Cheese. 
1. Yvreld of green cheese from 100 pounds of milk. 
The amount of green cheese made from 100 pounds of milk 
varied in 1892, from 8.47 to 12.28 pounds, and averaged 10.06 
pounds; in 1893, from 8.94 to 13.17 pounds, and averaged 10.09 
pounds; in 1892 and 1893, averaged 10.08 pounds. 
2. Pounds of milk required to make one pound of green cheese. 
The amount of milk required to make one pound of green 
cheese varied in 1892, from 8.14 to 11.81 pounds, and averaged 
9.94 pounds; in 18938, from 7.6 to 11.19 pounds, and averaged 
9.91 pounds ; in 1892 and 1893, averaged 9.92 pounds. 
8. Pounds of water retained im green cheese made from 100 
pounds of milk. 
The amount of water retained in the green cheese made from 
100 pounds of milk varied in 1892, from 3.16 to 4.76 pounds, and 
averaged 3.66 pounds; in 1893, from 3.11 to 5.78 pounds, and 






aged 
_ averaged 2.38 pounds; in 1893, from 2.07 to 2.76 pounds, and 
_ averaged 2.37 pounds; in 1892 and 1893, averaged 2.87 pounds. 
averaged 3.75 pounds; in 1892 and 1893, averaged 3.72 pounds. 
4. Pounds of fat retained mm green cheese made from 100 pounds 
of milk. 
The amount of fat retained in the green cheese made from 100 
pounds of milk varied in 1892, from 2.77 to 4.03 pounds, and 
averaged 3.38 pounds; in 1893, from 2.94 to 4.05 pounds, and 
averaged 3.39 pounds; in 1892 and 1893, averaged 3.39 pounds. 
5. Pounds of casein retained in green cheese made from 100 
pounds of milk. 
The amount of casein retained in the green cheese made from 
100 pounds of milk varied in 1892, from 1.9 to 2.82 pounds, and 
a 6. Pounds of green cheese made for one pound of fat im milk. 
The amount of green cheese made for one pound of fat in 
milk varied in 1892, from 2.53 to 2.96 pounds, and averaged 2.73 
pounds; in 1893, from 2.52 to 3.06 pounds, and averaged 2.71 
: pounds ; in 1892 and 1893, averaged 2.72 pounds. 
