34 THIRTY-FOURTH ANNUAL REPORT OF THE 



not fat can be determined by the usual formula of "one-fourth of the 

 lactometer reading, plus two-tenths of the fat, equals the solids not 

 fat," and then by the following formula the amount of cheese con- 

 taining 37% water can be determined. 



The formula is as follows: One-third of the solids not fat, plus 91% 

 of the fat, multiplied by 1.58, equals the amount of cheese containing 

 37% water that can be made from 100 pounds of milk. 

 1.58 (S.N.F. .91F) 



3 



As milk increases in richness, the proportion of fat to solids not 

 fat increases. This is shown in the following table: 



The loss of fat in the whey, previously mentioned, is less from 

 milk rich in fat than from poor milks. The following are the losses 

 determined by Dr. L. L. Van Slyke of the Geneva Experiment Station: 



TABLE IV. 



Per Cent. Fat Per Cent. Fat Per Cent of Total 



in Milk in Whey Fat Lost in Whey 



3.3-5 0.32 9.55 



3.5-4 0.33 8.33 



4.4-5 0.32 7.70 



4.5-5 0.28 5.90 



5.5-25 0.31 6.00 



Similar results have been obtained at the Minnesota and Wisconsin 

 Experiment Stations. 



We have pointed out in Table III. that the fat increases faster 

 than the solids not fat, and in Table IV. we have shown that this extra 

 fat does no go off in the whey. 



The following table shows how this extra fat affects the yield and 

 composition of the cheese: 



