DAIRY FARMING DAIRYING. 



345 



" In tlio following t.ible are given averages of these reports, arranged according to 

 the percentages of fat and also according to the season of the year: 



Yield of cheese in factories according io jiercentage of fat in milk. 



Yield of cheese in factories by months. 



Month. 



April 



Miiy 



June 



July 



August 



September 



October 



November 



Whole season 



Number 

 of re- 

 ports. 



Average 

 fat con- 

 tent of 

 milk. 



Per ce7it. 

 3.480 

 3.493 

 3.497 

 3.554 

 3.634 

 3.836 

 4.076 

 4.254 



3.64 



^rddff ^'^idof 



'cheese .^^^T'^^ 

 per 100 I ll^^-^ot 

 lbs. milk. ^'^'^• 



Pounds. 

 9.154 

 9.447 

 9.367 

 9.231 

 9.335 

 9.955 

 10. 562 

 10. 947 



9.566 



Pounds. 

 2.630 

 2.704 

 2.679 

 2.593 

 2.568 

 2.594 

 2.591 

 2.573 



2.628 



"If the figures can he depended upon they indicate that the yield of cheese is 

 greater frona rich milk than from poor milk, that if the season he left out of con- 

 sideration the yield from rich milk is not as large in proportion to the fat as it is 

 from poor milk, and finally that both the fat in the milk and the yield of cheese 

 increases in nearly the same proportion as the season advances. 



"Because most cheese factories are closed during the winter it is customary in 

 cheese districts to have, so far as practical, cows fresh in the spring. Such being 

 the case, the increase in the percentage of fat in the milk and the increase in the 

 yield of cheese from month to mouth, shown in the second of the above tables, may 

 be attributed to advancing lactation." 



The data are also arrauged so as to comj)are milk containing different 

 amonnts of fat at the same season of the year, and the conclusion is 

 reached that — 



"At the same season of the year rich milks do not yield as much cheese in propor- 

 tion to the fat which they contain as do poor milks, but that a rich milk toward the 

 end of the season may do as well as a much poorer milk earlier in the season. 



"Dr. Van Slyke, from a long series of carefully conducted e.\periments at New York 

 cheese factories, has concluded that the yield of cheese from 100 lbs. of normal 

 factory milk is very nearly proportional to the percentage of fat in the milk. 



"It appears to the writer that the discrepancy is only apparent, and arises from 

 the fact that in Dr. Van Slyke's experiments the poor milks used have nearly all 

 been early in the season and the rich milks toward the end of the season, the 



