PME se rents 18 
ah NE a 
Sa ies 
ae 
New York AGRICULTURAL Experiment STATION. 253 
adopted gives satisfactory results. The loss of fat in the process 
of ripening will be noticed later. 
In the following table, the amounts of fat lost and recovered are 
presented in two ways; first, the number of pounds of fat lost 
and recovered in 100 pounds of milk is given; second, the pro- 
portion of fat in milk lost and recovered is given; that is, the 
pounds of fat lost and recovered for 100 pounds of fat in the milk, 
Taking the first experiment, for example, the amount of fat in the 
milk is 2.35 pounds in 100 pounds of milk; of this amount, .154 
pounds are lost or 6.55 per cent of the whole amount of fat in the 
milk. That is the same as saying that, if from 2.35 pounds of fat 
in milk, .154 pounds of fat are lost, then from 100 pounds of fat in 
milk, 6.55 pounds would be lost. As previously stated, the balance © 
remaining after taking out the amount lost is assumed to be the 
amount recovered in the green cheese. 
TasLe SHowina AMOUNT oF Fat Lost Ann RECOVERED IN MAKING 










CHEESE. 
NUMBER OF | Rounds of fat| Pounds otfat|Foundac tht lost inwhey | recovered ip 
MENT. milk. of milk. || 2001bs of of fatiin, | from.s00 Ibe. 
milk. : : 
milk. of fatin milk. 
EE emi Ce 2.35 0.154 2.196 6.55 93.45 
AM py sna 3.01 Oe bis Phar of Ft 6.42 93.58. 
2 Set eg 3.88 Ohee b 3.603 Cel Os 92.85 
po ed 3.96 0.2838 3.677 7.14 92.86 
13 eo ae 4.70 0.359 4.341 7.64 92.36 
Cee ee Eh diec « 4.73 | 0.331 4.399 6.99 93 Ol 
5 anc ky a 4.80 0.373 4.427 yo HS Pd iyi 
Se oles a 6.49 0.715 5. Tb 11.01 88.99: 
eee he OA 0.269 3.4381 7 S26) 92 74. 

= 


STATEMENT OF RESULTS. 
In examining the above table, we notice the following points of 
interest : | 
1. The amount of fat lost in the whey increases gradually, but 
not uniformly, as the amount of fat in the milk increases. 
If we take the fat in the first milkas unity and also the amount 
of fat lost as unity, and arrange the succeeding numbers on this 


