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New York AGRICULTURAL EXPERIMENT STATION. 255 
contains more fat than in the first experiment. No definite cause 
can be given for this apparent discrepancy; we should expect a 
greater proportion of loss in the second experiment. The larger 
proportion of loss in the first experiment was probably due to 
some unknown condition in some part of the process of manu- 
facture. A similar apparent exception to the general tendency 
occurs in the sixth experiment, where the proportion of fat lost is 
less than in the fifth or seventh experiments, though the fat in the 
milk of these three experiments is nearly the same. The differ- 
ence here may be due to the fact that, in the sixth experiment, 
the Cheddar process was used, while the stirred-curd process was 
used in the other two cases. 
The increase of relative loss of fat is not great, until we get to 
milk containing over four pounds of fat in 100 pounds of milk; 
and, even in the first seven experiments, the difference of loss, 
between the highest and lowest cases, is only 1.35 pounds for 100 
pounds of fat in the milk. | 
4. The average loss of fat in all the experiments is about 7.55 
pounds of fat for every hundred pounds of fat in the milk, the 
average amount of fat in all the milks being 4.18 pounds of fat in 
100 pounds of milk. Omitting the eighth experiment, the aver- 
age number of pounds of fat per hundred pounds of milk is 3.89 
while the loss of fat averages 7.1 pounds for 100 pounds of fat in 
milk. Taking the average of the second, third and fourth experi- — 
ments, which more nearly represent average factory milk, the 
amount of fat in 100 pounds of milk is 3.62, and the average loss 
of fat is 6.9 pounds for 100 pounds of fat in milk. 
5. In the comparison made between the stwred-curd and Ched- 
dar processes, the amount of fat lost in the third and fourth 
experiments is practically the same, the fat in the milk being 
nearly the same in amount. In the fifth, sixth and seventh 
experiménts, when the fat in the milk was about the same, being 
between 4.7 and 4.8 per cent., the Cheddar process gave consider- 
ably better results. That the difference in favor of the Cheddar 
process in this case was due to the Cheddar process, we can not 
say; changes, due to other conditions in the process of manufac- 
ture, may have made the difference. Before we can draw any 
definite conclusions in regard to loss of fat in the Cheddar process 
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