
260 REPORT OF THE CHEMIST OF THE 
to one of casein and albumen. As already stated, the amount of 
casein and albumen in the different milks was fairly constant, 
while the fat varied greatly, and the casein was, in the extreme 
cases, insufficient to hold the fat as completely as in the other 
cases. 
2. The relation of fat to casein and albumen in milk does not 
appear to be, in any way, connected with the amount of casein 
and albumen lost. In the second and sixth experiments, the loss 
of albumen and casein is the same, but there is, in the latter case, 
much more fat for the same amount of casein and albumen. 
SuMMARY OF REsuLTs RELATING TO Loss oF MILK-CONSTITUENTS IN 
CHEESE-—MAKING. 
Ler ae 
a. The actual amount, as well as the proportion, of milk-fat lost 
in the whey increased gradually, but not uniformly, when the 
amount of fat in the milk increased. 
b. The average amount of fat lost in the whey in all the experi- 
ments was about one-third of a pound for 100 pounds of milk, 
which was about 7.5 per cent. of the milk-fat. Taking only those 
experiments which most nearly represented average factory milk, 
the average amount of milk-fat lost was one-quarter of a pound 
for 100 pounds of milk, which was nearly seven per cent. of the — 
milk-fat. 
c. While it was true that the loss of fat increased, both abso- 
lutely and relatively, when the amount of fat in the milk 
increased, it was not true that all the additional fat above four per 
cent., or even above five and one-half per cent., was lost in 
the whey. , 
2. Casein and albumen. 
a. The amount of casein and albumen lost appeared to bear 
no definite relation to the total amount of casein and albumen in 
the milk. ; 
b, The average amount of casein and albumen in the milk in 
the eight experiments was 3.43 pounds per hundred pounds of 
milk; of this amount, about twenty-three per cent. or about 0.8 
pounds were lost. 

