DAIRY FARMING DAIRYING. 343 



"TLe actual ainuuut of greeu ilieese wbich 1 U). of fat in these milks has con- 

 tributetl is greater than this by the amount of cheese made from 1 lb. of milk serum. 

 This is evident because 1 lb. of serum in the poorer milk has replaced each pound of 

 fat removed from the rich milk, and in the calculation the cheese produced from the 

 serum has been subtracted from the yield of the rich milk. In these experiments 

 each pound of serum has yielded a little less than 0.06 lb. of green cheese, which 

 added to 1.07, the apparent yield from 1 lb. of fat, gives 1.13 as the actual amount 

 of cheese produced from 1 lb. of fat, which is approximately the same as the yield 

 of batter from the same amount of fat. As only about nine-tenths of the fat in the 

 milk is recovered in the cheese, it follows that 0.9 lb. of fat holds mechanically in 

 the greeu cheese a little more than 0.2 lb. of whey, which is very nearly the same 

 relation that exists in butter between the butter fat and the other constituents." 



Assuming- that the milk used in these tests contained 2.4 per cent of 

 casein, the yield of green cheese was 2^ times the casein; ''that is, each 

 pound of casein in the milk will produce on the average 2J lbs. of green 

 cheese, li lbs. of which is whey held mechanically in the curd." Apply- 

 ing the above values to fat and casein, the following rule is worked out 

 for calculating the yield of green Cheddar cheese from the comijosition 

 of the milk: 



"The yield of green Cheddar cheese from 100 lbs. of milk is equal to 1.1 times the 

 per cent of fat added to 2.5 times the per cent of casein in the milk. This rule was 

 suggested by the writer to Dr. Van Slyke nearly 2 years ago, and it has been used by 

 him in all of his cheese work since with most satisfactory results. 



"The rule is applicable to all milks, even when they are watered, skimmed, or 

 enriched by adding cream. 



"The yield of greeu cheese from 100 lbs. of milk may be roughly estimated without 

 a complete analysis of the milk by adding 5.9 to 1.1 times the per cent of fat in the 

 milk. The cured cheese 30 days old may be found approximately by adding 5.7 

 instead of 5.9 to 1.1 times the per cent of fat. This last rule does not apply to watered 

 milk; it also will vary some with the season of the year and with the per cent of fat 

 in the milk." 



Infiuence of fat on the quaJity of cheese (pp. 134-137). — Several experi- 

 ments were made to determine the relation between the fat in the milk 

 and the quality of the cheese as measured by the price it commands in 

 the market. In each case two separate lots of milk were used, cream 

 being added to one portion to make a difference of 2 or more per cent 

 in the fat. The trials were made in March, and the cheeses were kept 

 until October, when they were C or 7 months old, and were then shipped 

 to Chicago where they were Judged as to value. There was so much 

 difference in the value fixed by different judges that the results were not 

 altogether satisfactory. 



"In general, it may be said that the cheese made from the richer milk was valued 

 1 or 2 cts. per pound higher than that made from the poorer milk. In 2 cases there 

 was enough rich milk to make 2 cheeses weighing about 60 lbs. each, only one of 

 which was scored by the Judges. The extra cheesees were sold to a retail grocer for 

 15 cts. per pound, and were sold by him to customers at 20 cts. per pound. We could 

 have sold tons of such cheese at the same rate; one grocer in Chicago would have 

 taken a large quantity, and a number of requests were received from individuals for 

 cheese of this kind." 



