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268 _ Report OF THE CHEMIST OF THE 
Yimin or Curses roxio | Pounds ot | PoU?#, OF Came, amt 
NUMBER OF gle Tai fat in cheese | Lps. or Mink. 
Te Bt milk — 
est Increase of | Decrease of | ,tncrease of 
ield. ield. fatin cheese.| Increase. Decrease. 
dhe ae ia BR RS: oe re 4 eta 
ne SE MM 0.19 os 4) 0.72 
ee ae 1.06 a. weaat VER ts ss’ 0.30 
AON a . 2.20 aie 1°86 0.84.) ..a\aee 
Fe Nie en 2 QE arnt Boss ‘ 1.84 0.18 os So Re 
oi aig : SUE seit 2 le ACE 8 7 SN Pep 
I baa st Utne OOF ye aac 2.27 Bins 6 0.20 
Reuter mae vd B45 | HC? sink 3.53 S gackatae 0.06 

The yield of cheese in the first experiment is taken as a starting 
point, and is compared with each following experiment; where 
the yield is greater than in the first cheese, the difference or in- 
crease is placed in the second column; where there is a less yield 
than in the first case, the difference or decrease is placed in the 
third column. Thus, in the second experiment, the yield was 0.19 
pounds less than in the first ; in the third the yield was 1.06 pounds 
greater than in the first; in the fourth, the yield of cheese was 
2.20 pounds greater than in the first, etc. The next column gives the 
increase of fat inthe cheese. ‘Thus, the second cheese contained .53 
pounds fat more than the first; the third, 1 36 pounds fat more than 
the first, etc. The last two columns show the difference of decrease 
and increase in amount of casein, water, etc., of the various 
cheeses as compared with the first. Thus, the second, third, 
seventh and eighth cheeses contain a smaller amount of casein, 
water, etc., than the first cheese, while the fourth, fifth and sixth 
cheeses contain more casein, water, etc., than the first. 
Comparing the first and second experiments, we see that the yield 
of cheese diminished .19 pounds, while the fat increased .53 pounds 
Then we see that the casein, water, etc., decreased .72 pounds, so 
the loss in yield was due to an excessive loss of casein, water, 
etc., the increase of fat being insufficient to overcome the large 
loss of water, casein, etc. ; hence there was a decrease in yield. 
Comparing the first and third experiments, the yield of cheese in- © 
creased 1.06 pounds, while the fat increased 1.36 pounds, and the 
other constituents decreased .30 pounds. Hence, in this case, the — 

