258 REPoRT OF THE CHEMIST OF THE 
other xtreme, there was one part of albumen to three of casein, 
while the average of a large number was one of albumen to six 
of casein. 
If the loss in the above table represents albumen, then we have 
this compound varying from below 18 per cent. to over 27 per 
cent. of the nitrogen compounds; or, stated in another way, there 
is for the lowest, one part of albumen to 2.7 parts of casein and, 
for the highest number, one part of albumen to 4.6 parts of casein ; 
in all the average is one part of albumen to 3.5 parts of casein. 
If the relation were, as Blyth states, one part of albumen to five 
of casein, then the loss in every hundred pounds of casein and 
albumen in milk would be less than 17 pounds, while in these 
experiments, the least loss is nearly 18 pounds and the greatest 
over 27 pounds. This can be explained by assuming that a 
definite amount of albumen, say 17 pounds, was lost, and that the 
variation from 18 to 27 pounds was caused by an additional loss 
of casein, varying in the different experiments. While these 
results are merely suggestive in regard to the relation of casein 
and albumen in the milk, it is evident that here is a field for 
investigation in the future. It is probably not sufficiently correct 
to assume that all the loss is albumen, but, doubtless, some 
casein and most of the albumen go into the whey, while most of 
the casein and some albumen go into the cheese; the amount of 
casein lost probably depends upon variation in the details of 
cheese-making. 
In this connection, it may be stated that efforts have been made 
to recover the albumen in the cheese. Doubtless, most of the 
albumen can be recovered, but it remains to be seen what effect 
its presence in considerable quantities may have upon the keep- 
ing and other qualities of the cheese. 

