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New York AGRICULTURAL EXPERIMENT Station. 265 
In examining the above table, we notice the following facts : 
1. The pounds of casein and albumen in the cheese from 100 
pounds of milk is fairly constant, varying only about one-half of a 
pound in all the experiments. 
2. The pounds of fat in the cheese from 100 pounds of milk | 
constantly increases from the first to the last experiment, increas- 
ing from 2.20 to 5.73 pounds, a variation of over 3.5 pounds. 
3. Since the amount of fat constantly increases and the amount 
of casein and albumen remains nearly the same, there will bein 
the different cheeses less casein and albumen in proportion to 
the fat; that is, the amount of casein in 100 pounds of cheese 
will decrease, relatively, as the amount of fat increases. This is 
clearly indicated in the fourth and fifth columns of the above 
table. | 
4, The proportion of casein and albumen in cheese depends 
upon ‘the amount of casein and albumen relative to the amount 
of fat in the milk, and not upon the amount of casein and — 
albumen taken alone, Thus, in the first experiment, the amount 
of casein and albumen in the milk is 3.34 pounds per hundred, 
while the fat is only 2.35 pounds in amount ; that is, for one pound 
of casein and albumen in milk, there is only .7 pounds of fat. 
In the cheese made from this milk we find the amount of casein 
highest of all. In the eighth experiment, the amount of casein 

and albumen is about the same as in the first case; the amount mk 
of fat, however, is nearly twice as much, and, in the cheese made — . he 
from this milk, we find the amount of casein and albumen least. m 
A comparison of the fourth and last columns in the above table 
shows clearly that as the amount of fat in the milk increases rela- 
tive to the casein and albumen, the proportion of casein and 
albumen in the cheese diminishes. 
While we can say, roughly, what per cent. of fat cheese will 
contain, if we know the per cent. of fat in a normal milk, we can 
not tell at all what per cent. of casein and albumen cheese will 
contain from knowing only the per cent. of these constituents in 
the milk. | 
D. Attention is called to the fact that the highest amount of 
_ casein in any cheese is 27.6 pounds per hundred, and this was 
made from milk containing a proportion of ten pounds of casein 
34 
