
New Yore AGRICULTURAL EXPERIMENT STATION. 257 
Statement of results. — 
1. The proportion of casein and albumen lost or recovered 
appears to bear no definite or fixed relation to the total amount of 
casein and albumen in the milk. 
In the first and eighth experiments, the amount of casein and 
albumen in the milk is practically the same, but there is a differ- 
ence of nearly three per cent. in the amount lost or recovered. 
In the third and sixth experiments, the casein and albumen in 
the milk is nearly the same in amount, while the difference in the ; i 
amount lost or recovered is over nine per cent. 
2. The average per cent. of casein and albumen in the milk in- 
all the experiments is 3.43; the proportion of this amount that 
was lost averages twenty-three per cent. or twenty-three pounds 
for every 100 pounds of casein and albumen in the milk. 
3. The use of commercial rennet-extract and home-made extract 
appears to show no difference as regards the amount of casein 
and albumen lost and recovered. 
4. The variations shown in the proportion of casein and albu- 
men lost and recovered are probably to be attributed to variation 
in details of manufacture. 
RELATION OF ALBUMEN TO CASEIN IN MILK. 
If we assume that the albumen is represented by the loss ‘of 
nitrogen compounds, then it would appear that the relation of 
albumen to casein varies considerably. Blyth, an English author- 
ity, says: “The amount of albumen in milk is really fairly con- 
stant and averages .7 per cent. In healthy cows, it is a very 
constant quantity. According to the author's experience, the. 
albumen preserves a very constant relation to the casein, the 
quantity of the latter being five times that of the albumen; so 
that, if either the amount of casein or albumen is known, the 
one may be calculated from the other with great accuracy.” The 
foregoing statement has been quite generally accapted as true. 
However, from an examination of a large number of analyses of 
normal milk, reported by various men, where casein and albumen 
were determined separately, there appears to be considerable vari- 
ation instead of uniformity. Some cases are reported where there 
was only one part of albumen to ten of casein; while, at the 
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