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NEw York AGRICULTURAL. EXPERIMENT STATION. 271 
and 0.43 pounds of water, etc. The fat increased 0.53 pounds, but 
the loss of the other constituents was 0.19 pounds greater than 
this gain of fat. If the casein had remained the same as in the 
first experiment, there would have been a slight increase in the 
yield of cheese. The decrease in the amount of casein was due 
to the fact that the milk contained about one-half a pound less of 
casein and albumen than in the first experiment. Though the 
decrease in casein and albumen here is considerable, it does not 
exercise so great an influence on the diminished yield of cheese 
as does the decrease of water. . 
Comparing the first and third experiments, the yield of cheese 
increased 1.06 pounds. Of this amount of increase, we can credit 
only .01 pounds to the casein and albumen, the rest being due to 
increase of fat; there was a decrease in water, etc. 
If, in a similar manner, we compare each of the succeeding 
experiments with the first, we see, first, that the increase or 
decrease in yield of cheese is, in every case, dependent very much 
less upon the casein and albumen than upon the fat; and, second, 
that the amount uf water exercises a greater influence on increase 
or decrease of yield of cheese than do the casein and albumen. 
2. It will be noticed, that, in the fourth and sixth experiments, 
in which the Cheddar process was employed, there was an 
increased yield of cheese, due, more largely, than in other cases, 
to the increase of casein and albumen and water retained in the 
cheese. : 
9 
Amount oF Mink ReEQuIRED TO MAKE ONE PoUND oF CHEESE, 
The accompanying table states the amount of milk required to 
make one pound of cheese, taking each cheese when it is green 
and then when it is one, three and five weeks old. As a cheese 
loses weight from week to week, the amount of milk equivalent to 
one pound of the same cheese, as it becomes older and lighter, 
must become proportionately greater. Probably the figures under 
the fifth week after manufacture more nearly represent the con- 
dition of the cheese when it becomes marketable. The figures 
are based upon the actual weights of the cheese, no allowance 
being made for variation in the amount of water in the cheese. 
As will be noticed later, the loss of weight in the different cheeses 
is not quite uniform. 
tof 
