New York AGRICULTURAL E\xpERIMENT STATION. 295 
operations, the loss of fat can be reduced to less than six pounds 
of fat for each hundred pounds of milk-fat, which would, in case 
of milk containing 3.5 per cent. of fat, be equivalent to a loss of 
one pound of fat for 500 pounds of milk or one-fifth of a pound 
of fat for 100 pounds of milk. 
As to yield of cheese and butter, the average yield of cheese on 
the above supposition would be about ten pounds of cheese for — 
100 pounds of milk. In the case of butter, as made by the 
average farmer, the amount of butter made from 100 pounds of 
milk would be about 3.5 pounds. In the best creameries, the 
yield would not be less than 3.9 pounds per hundred pounds of 
milk. 7 
To realize twenty-five cents a pound on each pound of milk-fat, 
the cheese would have to sell at 8.75 cents per pound; the butter 
for 25 to 22.5, according to the amount lost in making. 
XU. GENERAL SUMMARY OF RESULTS OF INVESTI- 
GATION OF CHEESE. 
Loss oF Mink CONSTITUENTS IN CHEESE-MAKING. 
1. Fat. 
a. The actual amount, as well as the proportion, of milk-fat 
lost in the whey increased gradually, but not uniformly, when 
the amount of fat in the milk increased. 
b. The average amount of fat lost in the whey in all the experi- 
ments was about one-third of a pound for 100 pounds of milk, which 
was about 7.5 per cent. of the milk-fat. Taking only those experi- 
ments which most nearly represented average factory milk, the 
average amount'of milk-fat lost was one-quarter of a pound for 
100 pounds of milk, which was nearly seven per cent. of the | 
milk-fat. 
c. While it was true that the loss of fat increased, both abso- 
lutely and relatively, when the amount of fat in the milk 
increased, it was not true that all the additional fat above four 
per cent. or even above five and one-half per cent. was lost in the 
whey. om 
| 2. Casein and albumen. 
a. The amount of casein and albumen lost appeared to bear 
no definite relation to the total amount of casein and albumen in 
the milk. 
