11. MILK-FAT AND CHEESE YIELD.* 



Summary. 



During the season of 1895 analysis was made of the niillv of 

 each of fifty herds of cows, whose milk was taken to a cheese 

 factory. The immediate object was to learn the existing relation 

 between milk-fat and casein, or milk-fat and cheese yield, with 

 individual herds of cows; the further purpose being to ascertain 

 whether milk-fat forms the fairest basis of paying for milk for 

 cheese-making. 



The data, thus obtained, when studied month by month and 

 also for the entire season, lead to the following conclusions: 



(1) When fat in milk increases, the casein and cheese yield 

 also increase in general, though in special cases the casein and 

 cheese yield may increase while the fat remains unchanged, or 

 the fat increase while the casein remains unchanged or even de- 

 creases. Different milks containing the same per cent of fat 

 may show considerable range in the per cent of casein. How- 

 ever, the general tendency is for both fat and casein to increase 

 at the same time. 



(2) Although casein and cheese yield generally increase when 

 the milk-fat increases, the casein more often increases less rap- 

 idly in proportion than the fat. The general averages obtained 

 from the season's results as between milk containing 3 and 4 

 per cent of fat can b(! indicated as follows: 



Per cent, 

 of fat in mi Ik. 



Per cent, of 

 casein in milk. 



2.10 

 2.40 



Pounds of casein 

 for one pound 

 of fat in milk. 



Pounds of cheese 

 made from 100 

 pounds of milk. 



0.70 

 0.60 



8.55 

 10.40 



Published without detailed data as Bulletin No. 110. 



Pounds of cheese 

 made fori pound 

 of fat in milk. 



2.85 

 2.60 



