344 



EXPERIMENT STATION RECORD. 



The results of the exj^eriments, together with the values i)laced upon 

 the cheeses by an expert who examined them a day or two before they 

 were sent to Chicago, and whose figures were quite consistent with the 

 prices actually obtained, are given in the following table : 



Tield of cheese and loss of fat per 100 Ihs. of milk, and value of cheese from rich and 



poorer milk. 



No. 



Date. 



Fatcon- 

 tent of 

 milk. 



Fat in 

 whey. 



Total 

 loss of 

 fat in 

 whey 

 and 

 press 

 drain- 



Yield of cheese. 



Green. 



Cured. 



Fat con- 

 tent of 

 cheese 

 (calcu- 

 lated) . 



Value 



of 

 cheese 



per 

 pound. 



Price 



per 



pound 



of fat in 



milk. 



Value 

 of add- 

 ed fat 



])er 

 pound. 



1891 

 Mar. 27 

 ...do... 

 Mar. 28 

 ...do... 

 Mar. 30 

 ...do ... 

 Mar. 31 

 ...do ... 



Per ct. 

 2.70 

 4.35 

 2.90 

 4.55 

 3.15 

 6.20 

 3.00 

 4.85 



Per ct. 

 0.25 

 .40 

 .28 

 .40 

 .32 

 .59 

 .37 

 .46 



Lbs. 



0.270 

 .398 

 .268 

 .379 

 .295 

 .583 

 .529 

 .635 



Lbs. 



8.375 

 10. 550 



8.823 

 10. 708 



8. 937 

 12. 500 



8.882 

 10. 936 



Lbs. 

 7.53 

 9.50 

 8.00 

 9.77 

 8.00 



11.14 

 8.06 

 9.99 



Per ct. 

 32.3 

 41.6 

 32.7 

 42.6 

 35.4 

 50.4 

 30.6 

 42.2 



Cents. 



8.0 

 12.5 



8.0 

 12.5 



8.0 

 12.5 



8.5 

 12.0 



Cents. 

 22.3 

 27.3 

 22.1 

 26.9 

 20.3 

 22.4 

 22.8 

 24.7 



Cents. 

 ' 35.4 



35.2 



24.6 



27.8 



" From the figures given it is apparent that in every case the quality of the cheese 

 has improved with the increase of fat in the milk, and that this improvement has 

 more than compensated for the valne of the extra fat in the richer cheese. It is not, 

 however, proven by this that it paid to add cream to milk for the richer cheese. . . . 



"It does show that skimming the milk resulted in a loss, as the fat abstracted 

 was worth more in cheese than it would have been in butter. At this time butter 

 was worth in Chicago about 29 cts. per pound. It is probable that with the prices 

 given, viz, 10.5 cts. for cheese and 29 cts. for butter, it would have paid better to 

 have skimmed off all of the cream and made butter of it than to have made the 

 milk iuto cheese. It may be stated as a general rule that it never pays to skim off 

 part of the cream and make both butter and cheese, and further that whenever the 

 price of Itutter exceeds 2\ times the price of cheese it will pay better to make butter 

 than cheese, no account being taken of the difference in value of the skim milk and 

 whey. If the relative value of skim milk and whey be taken into account, butter 

 should pay better than cheese whenever its price exceeds 2\ times the price of cheese ; 

 under other conditions cheese should pay better than butter." 



The yield of cheese in factories from different qualities of milk and in 

 different seasons of the year (px). 137-144). 



"All students who are candidates for dairy certificates from our school are required 

 to send to us monthly reports of their work for one or two seasons. The reports 

 from cheese factories give, along with other data, the average percentage of fat in 

 the milk and the average yield of cheese. During the past 4 years there have been 

 received 347 reports irom cheese factories iu which both the percentage of fat in 

 milk and the yield of cheese are given. 



