632 



ANNUAL, REPORT OF THE 



Off. Doc. 



In general, when the fat increases one-fourth of one per ceot., the 

 casein increases about one-tenth of one per cent.. 



Now, we wish to make use of the foregoing facts in showing that 

 the composition of milk does necessarily influence the yield of 

 cheese. 



(3.) Increase of Cheese Yield with Increase of Fat in Milk. — We 

 must bear in mind that the two solid constituents of milk which 

 are chiefly concerned in making cheese are fat and casein. We 

 have just seen that when milk grov/s richer in fat it also grows 

 richer in casein, and richer milks therefore contain larger quantities 

 of the materials that make cheese. Sioce the yield of cheese de- 

 pends primarily upon fat and casein, and since these costituents 

 vary in milk, it must follow that the cheese yield depends upon 

 The composition of the milk, varying as the fat and casein in the 

 milk vary. In the following table, w^e give the approximate yield 

 of cheese for milk containing different amounts of fat, varying from 

 3 to 4.5 per cent. 



These figures show that as milk grows richer in fat the same 

 amount will make more cheese. In average cheese-factory milk, 

 the approximate amount of green cheese can be found by multiplying 

 the per cent, of milk-fat by 2.7. 



67. Losses of Milk Constituents in Cheese-Making. 



What constituents of milk are normally lost m cheese-making? 

 What amounts are to be regarded as narmal losses? What causes 

 the necessary losses? What conditions produce unnecessary losses? 



