
New York AcRicvnTuRAL EXPERIMENT STATION. 261 
c. The irregular variations in the proportion of casein and 
albumen lost were probably due to variations in the conditions of 
manufacture. 
3. Loss of fat and of casein and albumen in cheese-making as 
influenced by proportion offat to casein and albumen in milk. 
a. When the amount of casein and albumen in the milk was 
nearly the same as, or oreater than, the amount of fat, the loss of 
fat was least. When the amount of fat became considerably 
greater than the amount of casein and albumen, then the loss of = 
fat increased. Comparatively large proportions of casein served 
to hold the fat more completely in the curd, as would be expected. 
6. The amount of fat in the milk appeared, in no way, to have 
any influence on the amount of casein and albumen lost in the 
process of manufacture. 
VI. INFLUENCE OF COMPOSITION OF MILK ON COM-— 
POSITION OF CHEESE. | 
Under this head the followihg points will be considered : 
1. Influence of fat in milk on composition of cheese. 
2. Influence of casein and albumen in milk on composition of 
cheese. 
3. Influence of relation of fat to casein and albumenin milk on 
composition of cheese. 
4, Summary of results. 
INFLUENCE OF Fat In MILK ON COMPOSITION OF CHEESE. 
It might, perhaps, be assumed that the amount of fatinacheese _ 
is largely dependent upon the amount of fat in the milk from i 
which the cheese is made. This would, of course, be modified by 
the amount of fat that is lost in making, also by the amount of 
water in the cheese, which depends upon the process of manu- 
facture ; the amount of casein in the cheese would also have 
some influence. .- 
The figures representing the pounds of fat, water, etc., in the 
table below are obtained by averaging the different analyses of 
each cheese. 


