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New York AGRICULTURAL EXPERIMENT STATION. 263 
same. In the second experiment, both numbers would be 1.28, if 
the increase of fat in the cheese were uniform with the increase 
of fat in the milk. Instead of 1.28, the increase of fat in the 
cheese is represented by 1.29; that is, the cheese contains a little 
more fat than we should expect, if the increase were uniform. In 
the other experiments, the difference is in the other direction; 
that is, the*fat in the cheese does not increase as rapidly in pro- 
portion as does the fat in the milk, the relation between the two 
sets of numbers tending to grow wider apart as the fat in the milk — 
increases. 
2. In the fourth and sixth experiments, in which the Cheddar 
process was used, we notice that the fat in the cheese is consider-_ 
ably less than in the corresponding experiments, in which the 
stirred-curd process wasemployed. The Cheddar process appears 
to make cheese containing more water and proportionately less fat. 
3. Milk containing less than three per cent. of fat would, on the 
basis of these experiments, make a cheese containing less than 
thirty per cent of fat. Sucha cheese would be below the standard 
required. by law in Wisconsin. 
INFLUENCE OF CASEIN AND ALBUMEN IN MILK oN CoMPOSITION OF 
CHEESE. 
The figures in the last two columns of the table below are 
obtained by averaging the different analyses of each cheese. 


Taste SHOWING AMOUNT oF CASEIN AND ALBUMEN IN MILK AND IND 
CHEESE. 


Pounds of 


Pounds of | casein and | Pounds of 
NUMBER OF EXPERIMENT. aipumen in | Suman in | tomer ah 
| 100 lbs. of 100 lbs. of 100 lbs. of 
milk. milk. cheese. 
BRIBES SEIS SRR 3.34 2.56 27.6 
MEI... is So. OR ade s,s: 2.81 2.27 25.0 
RS... ss vs a os 6 3.45 2.57 24.9 
RR 21S 3.81 2.75 23.5 
Em 3.91 2.78 24.7 
Sore — 8.58 2.80 22.7 
MMMM \s\ >. - 5's o(alctetmuetiona'. . -)¢ 3.24 2.58 |° 22.5 
De... . 5 CI ao 3.37 2 9 
29 ae 
