NEw YorRK AGRICULTURAL EXPERIMENT STATION. 169 
I. COMPOSITION OF NORMAL FACTORY MILK. 
In the tabulated statement below we give the extreme range of 
variations and average of the constituents of normal cheese-factory 
milk, consisting of the mixed milk of numerous herds of cows. 
These data represent several hundred analyses. 
TasLeE I.— Composition oF NorMAL CHEESE-FAcTorY MILK. 


Least Greatest Average 
Per ct Per ct. Per ct 
BESS 2 teen ah MGs cee Ocak hala she, da Tome ales LAS 13.91 Vi pays 
SWORE OT tee eee AS Dee ed ee ee Cae ne 86.09 88.53 Sica 
PRO ete rei oe Ran Wari tons oi Peale + CE ee 3.04 4.60 Sie 
CARO. he eh een Cet eK EN cons Tea ee .93 3.00 2.46 
PA ESTII NW. ten fogs Gere EDR a atefels od ck Risteeed <r oe Eee 0.47 0.88 0.68 
pCR pected, ME GU ets a ee ae ST a See a rei Ae oe aes 5.32 6.37 5.78 
avo Va Sor, fet ak re Tle aaah a i paren TEN Daa Teal Fadia 8.27 9.66 8.92 
Cheese-producing solids (fat, casein and insoluble ash). 522 7.60 6.46 
_Whey solids falpuriir, sugatrete.\diak sore adn. oor? 5.86 6.87 6.21 
Ratio-oncasdin: teal tums 6258 cf. icc) peated Comic 2.60 J 52.58 3.66 
Ratio Ofslat: tOsCaseins sent een eter ciate ee Leos p e-ar hes 1.52 
Ratioof fatto:caseiniandalbuniine i wore eee eee 1.07 ios 19 



Influence of advance of lactation on composition of milk.i— The 
composition of milk from month to month during the cheese-factory 
season (May to October) represents normal changes taking place - 
as the result of advancing lactation, modified more or less by sea- 
sonal influences. 
TaslLe IJ].— CHANGE OF COMPOSITION OF MILK WITH ADVANCE OF LACTATION. 














April. | May. | June. | July. | Aug. | Sept Oct 
Per ct.| Per ct.| Per ct.| Per ct.| Per ct.| Per ct.| Per ct. 
Mic solicls? poe ct eerie tere acs verre OF PESOS te la 432. 64) W252 12765\o12 86 .13%50 
ater sew dee oa i ee ae ea 88.02] 87.54! 87.36] 87.48] 87.35] 87.26) 86.50 
BStR eno seb oe ae ee ieee che Seto OPOSl oO. O4 ol Ocinmat ste Soros 4.25 
OBOE i oe ek Orr rnin ee 2.29) 2.34) 2.47 43}. -2.39)| ~2.55) 2.31 
Obl rismaty oe ee 2 Enon oe Oh pera hc tacess OFoZie 0 GSO. 7 ie. 641 O26tim O. 65. 0074 
Gipare ae etd ind d fch Siwy se ckch o 8 5.74, 5.83) 5.76) 5.83) 5.79) 5.68) 5.73 
DOlids-net=lats. ace oe ee os 8.55} 8.85) 9.00) 8.90} 8.81] 8.88) 9.27 
Cheese-producing solids (fat, casein 
andy insolubletach) nsaweek ke ee DSO MeEOnL Hee OcoOl Grol O48 (Oxrslo 4.29 
Whey solids (albumin, sugar, etc.). GeO Gach en On2 sme Go abe. Ge Loin iii. QshlamnO cee 
Ratio of casein to albumin......... 4.40) 3.44) 3.21) 3.80} 3.92} 3.92! 3.80 
RATIO; Olt att tosCASeill ay eae ee [200 MOD ms. Shel. 40h Le GOlmel.oon 5.50 
Ratio of fat to casein and albumin.. PRC Steet oie weaken ote 2ele elk. 24) i 19 




The following facts are worthy of being noticed in connection 
with the preceding table: | 
(1) The cheese-producing solids (fat, casein and insoluble ash) 
tend to increase from month to month and with special rapidity 
after August. 
(2) The decrease of casein in July and August can be traced 
to the influence of dry weather and its effect upon pastures. 
