New YorkK AGRICULTURAL EXPERIMENT STATION. 167 
In February and March, 1893, forty experiments* were made 
with milk obtained from a herd of Jersey cows in order to study the 
questions of yields and losses with normal milk rich in fat. At about 
the same time, some twenty experiments were made in the manu- 
facture of edam and gouda cheese.* 
In 1893, from April 12 to October 31, 100 experiments? were 
made. This work was done at fifty different cheese factories. There 
were used about 750,000 pounds of milk, representing the average of 
not less than 5,000,000 pounds of milk, the product of over 15,000 
cows. The points under special investigation were: 
1. The conditions of manufacture as found at cheese factories. 
. The composition of normal factory milk in New York State. 
. The composition of whey. 
The composition of green cheese. 
Loss of milk constituents in cheese-making. 
. Influence of composition of milk upon cheese. 
Influence of composition of milk on yield of cheese. 
Influence of advancing lactation and of season upon the com- 
position of the milk, yield of cheese, etc., during the factory season. 
In 1894, from May 9 to October 3, over twenty experiments® 
were carried on in one representative cheese factory for the pur- 
pose of making a special study of the variations in composition of 
milk as affected by the season and the influence of such variations 
on the yield and quality of cheese. The work done during the sea- 
son represented average results secured in handling 1,500,000 pounds 
of milk. 
In 1895, analysis of the milk of each of fifty herds of cows, 
whose milk was taken to a cheese factory, was made regularly once 
in two weeks for six months, May to October inclusive.“ The 
object of the work was to study the variations in composition which 
milk undergoes as the result of climatic conditions. It so happened 
that opportunity was offered to note the effects of drought on yield 
and composition of milk. 
In 1808, there was begun an extended, systematic study’ of the 
various conditions that affect loss of weight in cheese during the 
process of curing. 
OI AUPwWDN 
“Bul. 54; Rpt. ©12:285-319" (1893): 
‘2 Bul. 56; Rpt. 12:244-269 (1893). 
*Buls. 60, 61, 62, 65, 68; Rpt. 12:319-481 (1893). 
* Bul. 82; Rpt. 132452-523 (1804). 
> Buls. ro5 and 110; Rpt. 15:37-65, 66-106 (180906). 
™Bul. 207; Rpt. 20:194-223 (1901). 
