
‘y Sd. 
ue? 
New York AGRICULTURAL EXPERIMENT STATION. 389 
It appears from the above data that less milk is required to 
make cheese as the lactation period advances. This would 
naturally follow from the fact that the fat and casein increase as 
lactation advances, and, moreover, in most cases, there should be 
less loss of fat as lactation advances, since, in general, there is 
more casein in proportion to fat as lactation advances. 
Monrany YIELD OF CHEESE. 
TABLE SHOWING AVERAGE MONTHLY YIELD OF POUNDS OF CHEESE. 










MONTH OF g a s A E ai 
LACTATION. 2 A a & $ b 
= © 5 3S So K 
< fan Oo a se -S 
Pecan cere aee, 49.13 34.44 50.95 FAED OU Piet ds 61.68 
yg! Sof ae Bs 63.82 43.90 56.26 54.504 88.93 62 
1 OL Tame a 59.40 47.55 HT59 56.37 92.00 58.70 
Boyan Mah eiaag 65.78 45.01 58.54 48.87 79.84 56.56 
Eh ieee ates 62.82 41.61 62.53 46.84 80.71 60.39 
G6 Cae eee! 63.04 41.90 62.42 41.66 83.25 bd246 
T 0 beeen’ 62.10 SOT 63.32 43.50 79.57 52eiS. 
AES a ols 56.78 40.23 | 62.52 40.11 67.12 50.60 
pS ate ia 8 57.76 40.00 61.93 43.34 70.35 5200 
TO eos, bd 56.06 38 .43 57.96 42.00 61.34 50.47 



The monthly yield of cheese increased, in most cases, during 
the first two or three months of lactation and then gradually 
diminished. In the case of the Guernseys, the yield increased 
during the first seven months and then slowly diminished. 
XVIII. HOW TO ASCERTAIN THE BUTTER-MAKING 
KFFICIENCY OF MIDLK-FAT. 
The recent practical methods devised for the purpose of find- 
ing out how much fat milk contains, have made it easily possible 
_ for any farmer to ascertain the amount of fat in the milk of each 
of hiscows. The question is at present being often asked: “ Does 
the amount of fat indicate how much butter one can make from the 
muk?* The question can be answered by both “ Yes” and “ No.” 
If one knows only the amount of fat in the milk, and nothing 
more, it simply indicates how much butter might be made, if no 
fat were lost in the creaming and churning, and that no more than 

