ag? : 
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New York AGRICULTURAL EXPERIMENT STATION. 259 
INFLUENCE OF RELATION oF FAT TO CASEIN AND ALBUMEN IN MILK 
on Loss OF THESE COMPOUNDS IN CHEESE-MAKING. 

Pounds of 
Pounds of fat Pounds casein and 
for one pound| of fat lost in | albumen lost 
NUMBER OF EXPERIMENT. _| Sfeasoln and Whey from | in whey from 
the milks | of fatin milk.| casein and 
used. albumen in 
milk. | 
oc wc ap telat 0.70 6.55 OV 17 
MO 2k os wc es bi 07 6.42 17.91 
Be i 2, cw uw ee tig oe lel cs Lon Te 27.06 
ee ies ao) Sree gee eet | 1.04 7.14 24.18 
DOTS 6 G's Uae ang” 1.20 7.64 D4 Swit} 
MPT hos te apie wore! bs 0 ere Meee: Ok 1,34 6.99 17.93 
SE tn clad Le Seley. ae Re ale 1.48 ee 24.97 
Ra Sher cral cles ce 'n ia wien See G 1.92 11.01 24.00 


Statement of results. 
1. An examination of the above table indicates, in a general 
way, that where the fat in the milk is large in amount as com- 
pared with the casein and albumen, the loss of fat in the whey is 
greater than where the fat and casein in the milk are more nearly 
alike. | 
Thus, in the first experiment, there is more casein and albu- 
men than fat in the milk and the loss of fat is 6.55 per cent. The 
second experiment is exceptional to the general statement, also 
the fourth and sixth experiments. The seventh and eighth show | 
the tendency in a quite marked degree. The lack of uniformity 
in the results may be accounted for by variations in the details of 
manufacture, independent of the relation of the fat to the casein 
and albumen in the milk. 
We should expect such a tendency, for, when the proportion of 
casein and albumen is larger, more fat will be held in the curd 
and less loss in the whey, provided the treatment in anc ure 
is the same. 
_ Theloss of fat would not have been so large in the milks that 
contained the higher percentage of fat, had those milks been nor- 
mal. Thus, in a normal milk containing 6.49 per cent of fat, 
there would be about 1.44 pounds of fat to one pound of casein and 
albumen, but in the milk used, there were nearly two pounds of fat 
