
254. Report OF THE CHEMIST OF THE 
basis, we can trace the relation between the increase of loss and ~ 
the increase of fat in the milk. 


NUMBER OF EXPERIMENT. 


1 2 33 4 5 6 7 8 
Increase of fatin milk 2.2... ...3.....00005. 1 | 1.28 | 1.65 | 1.68 | 2.00 | 2.01 | 2.04 | 2.76 
Increase of loss of fatin atiey Zig Se MIE es PN 1 | 1.25 | 1.80 | 1.84 | 2.383 | 2.15 | 2.42] 4.64 
Difference between above ............... 0 | 0.03 | 0.15 | 0.16 | 0.33 | 0.14 | 0.38 | 1.88 




Calling the amount of fat in the first milk one, the amount of fat 
in the second is 1.28 times that in the first; the fat in the third is 
1.65 times that in the first, ete. Calling the amount of fat lost in 
the whey in the first experiment one, the amount of fat lost in the 
second is 1.25 times that in the first; the fat lost in the third is 
1.80 times that lost in the first, etc. If the increase of loss were 
uniform with the increase of fat in the milk, the two sets of num- 
bers would be the same. In the second experiment, both numbers 
would be 1.28, if the loss were uniform with the increase of fat in 
the milk. Instead of 1.28, the loss is 1.25, so that the increase of 
loss is not quite so large as the increase of fat in the milk. Inthe 
remaining experiments, the increase of loss of fat is greater in 
proportion than the increase of fat in the milk, the relation - 
between the two sets of numbers tending to grow wider apart as 
the fat in the milk increases. Leaving out the sixth experiment, 
the increase in loss is relatively in excess of the increase of fatin . 
the milk by a steadily increasing amount. 
2. The average amount of fat lost in the nine experiments is 
0.329 pounds in 100 pounds of milk; excluding the eighth experi- 
ment, the average loss of fat for 100 pounds of milk is 0.28 pounds ; 
or taking only the second, third and fourth experiments, which 
most closely represent factory milk, the loss of fat is 0.25 
pounds, for each hundred pounds of milk. If the same milk 
were made into butter, the loss of fat would be considerably 
greater than the above, unless the best dairy appliances and high- 
est skill were used. 
3. Basing a comparison of loss of fat in the different experi- 
ments upon 100 pounds of fat in the milk, we notice that the loss __ 
is least in the second experiment, although the milk in this case 

