
New York AGRICULTURAL ExpERIMENT STATION. 269 
increased yield was entirely due to the increase of fat. The same is 
true in the seventh and eighth experiments as compared with the 
first ; there was an actual decrease of the constituents not fat so that 
whatever increase there was, was due to increase of fat. In the 
fourth, fifth and sixth experiments, the increased yield of cheese 
was due to the increase of both fat and of other constituents, but 
the greatest part of the increase was due to increase of fat. 
As already pointed out, the increase of fat in the cheese is due 
to increase of fat in the milk; hence the increase of yield of cheese, 
which has just been shown to be largely dependent upon increase 
of fat in the cheese, is largely dependent upon an increase of fat 
in milk. 
It will be noticed that in the fourth and sixth experiments, in 
which the Cheddar process was used, the increase of yield was 
more largely due to increase in yield of constituents not fat than 
in any other case. ‘T'o what extent this increase is due to casein, 
we will notice later. 
INFLUENCE OF CASEIN AND ALBUMEN IN MILK ON YIELD OF CHEESE. 








NuMBER oF |_pamcctable | Guuhtaeh | eaten and | iOe' leet | star gel, 
EXPERI- from 100 albumen in| cheese from from 100 from 100 
MENT. pounds of | 100 ponies of | 400 pounds of ponds of pounds of 
Bae ak «i 9.05 3.34 2.56 2.20 4.29 
gs A ais 8.86 2.81 2:27 2.73 3.86 
Weve te ciate’ we 10.11 3.45 2.57 3.56 3.98 
(sb 11.25 3.81 2D 3.56 4.94 
5A ey k ane 11.07 3-91 2.78 4.04 4.25 
io AU ca 12.12 ODS 2.80 45:33 4.99 
ih Pie 11.12 3.24 2.58 4.47 A OF 5 
Geeta ds 5 * 12.52 3 357 2.29 573 4.50 
1. The influence of the casein and albumen in the milk upon 
increase or decrease in yield of cheese is slight as compared with 
the influence of the fat. 
While the above table does not show most clearly the truth of 
the foregoing statement, we can, by rearranging the data, presom 
them in such a way as to show the fact stated. 


