


F THE CHEMIST OF THE 
Statement of results. Nebiakt 4; 
A study of the ‘data in the above table does not reveal any — 
direct or uniform relation between the amount of casein and albu- 
men in milk and the proportion of casein and albumen in — 
100 parts of cheese. The amount of casein and albumen in 
the milk is fairly constant, varying only a little over one pound 
per hundred pounds of milk in all the experiments, from 2.81 to 
3.91; and the actual number of pounds of casein and albumen 
in cheese made from 100 pounds of milk varies only from 227 
to 2.80 pounds, a little over one-half of a pound. But we see 
that the proportidn of casein and albumen in 100 pounds of 
cheese varies from 27.6 pounds in the first to 17.9 in the last experi- 
ment, a variation of'nearly ten pounds. We can, therefore, 
perceive no relation between the composition of the milk and the 
composition of the cheese in respect to casein and albumen, if we 
consider these constituents by themselves. Since we have already 
seen how preponderating an influence the fat in the milk exercises 
on the composition of the cheese, we must study the influence of 
casein and albumen in milk on the composition of cheese in con- 
nection with the fat in the milk and in the cheese. 
INFLUENCE OF RELATION oF Fat To CASEIN AND ALBUMEN IN 
Mink ON COMPOSITION OF CHEESE. 
Rearranging data already presented in previous tables we have 
the following table : 

eke Me oe P Shae 
casein an ounds 0 
NUMBER OF | albumen in | fat in cheese 
Pounds of | Pounds of 
casein and Pounds of /fat for one lb. 
EX PERI- cheese from | from 100 Ibs, | #!bumenin | fat in 100 lbs. of casein 
MENT. 100 Ibs, of of milk. a peed of ae and ee 
Bee 4 05002 ee 2.56 2.20 27.6 23.7 0.70 
eae ae 2.27 2:73 25.0 30.6 i Nog Lf 
(aa 2.57 3.56 24.9 34.5 1.12 
ae 2.75 638.56 23.5 30.4 1.04 
Bes... ps 4. 04. 24.7 35.9 1.20 
aie 5.6 2.80 4.33 22-7 34.5 1.34 
Ay 2.58 4.47 22.5 39.0 1.48 
8. 2.29 »5.73 ie 44.6 1.92 

