DAIRY FARMING DAIRYING. 727 



by wliich these formulas have beeu worked out, the following are given, 

 in which 



T=pcrcentage of total solids in milk, 

 t=;|)ereeutaije of total solids in wboy, 

 c = percentage of cheese solids, 

 F = percentage of fat in milk, 

 f=percentage of fat in whey, 

 m= percentage of water in whey. 



"(1) Percentage of cheese solids — —-^^::^*^. 

 ^ ^ 100— t 



"(2) Percentage of casein in milk = c — F — 0.7o + (100 — c) 0.0068. 



. "(3) Yield of cheese ^c+ ^'^V- 

 m — 37 



"As the water in whey is quite uniform under all conditions, where normal milk 

 is used, the average percentage, or 93, may be substituted for m, in which case the 

 above expression reduces to 



"(4) Yield of green cheese containing 37 per cent of water from 100 lbs. of 



... 1 «« „ 166 (T—t) 

 miJk = 1.6o c= — -V -. 



100 — t 



"lu this last expression 100 — t represents the percentage of water in whey and may 

 as before be replaced by 93, in which case it reduces to 



"(.5) Yield of cheese containing 37 per cent of water =;1.7i) (T — t). 

 T and t representing the percentage of solids in milk and whey respectively. In 

 case the ])ercentagc of water in whey differs more than 0.5 from 93, which it rarely 

 does, the more complete formula should be used. . . . 



"(6) Yield of green cheese from 100 lbs. of milker 1.58 (^^— + 0.91 f\ in which 



T^ percentage of total solids in milk and F=: percentage of fat. 



"This formula, although not as accurate as that derived from the solids of the 

 milk and whey, will be found to give very satisfactory results, and when it is con- 

 sidered that the condition of manufacture may cause a variation of several per cent 

 in the amount of water retained in a cheese, it is not unlikely that the yields calcu- 

 lated in this way will conform as nearly to the actual yields as will those calculated 

 from more complete data." 



Calcalatioiis were made of the cheese-producing capacity as deter- 

 mined by formulas 4 and C of the milk delivered by each of the patrons 

 of the university creamery early in July, late in August, and again in 

 October. The results are tabulated. Nearly all the samples of milk 

 examined in July and August were abnormally low in the percentage 

 of solids-not-fat, which the author attributes chiefly to insufficient 

 nutrition, as the season was marked by a prolonged drought, beginning 

 in jNIay, making the pastures extremely short and the grass very dry. 

 Those patrons known to have fed considerable grain through the sum- 

 mer supplied milk containing about the average percentage of solids- 

 not-fat. This is brought out in a table. The fat does not appear to 

 have been diminished by the insufficient food, but was fully up to the 

 average. Sections suffering through the drought reported an unusu- 

 ally low yield of cheese from 100 lbs. of milk, whereas the yield of 

 butter from the same quantity of milk has been about the average, so 

 that owing to the falling off" in milk yield the yield of butter per cow 

 was greatly reduced. 



