MILK AND YIELD OF CHEESE 



199 



carried on at cheese-factories under the usual con- 

 ditions. In the table below, we present the results 

 in groups, based on the percentage of fat in milk; 

 in each group we give ( i ) the extreme variations in 

 yield of cheese; (2) the percentage of moisture 

 in the cheese; and (3) the corresponding yield of 

 cheese based on a content of 2^y per cent of water. 



YIELD OF CPIEESE AS AFFECTED BY MOISTURE 



Number 

 of experi- 

 ments 



Per cent 



of fat 



in milk 



Pounds of cheese 



made for 100 



pounds of mUk 



Per cent 

 of water 

 in cheese 



Pounds of cheese 



(containing 37 pel 



cent of water) 



made for 100 



pounds of milk 



Lowest - 

 Highest- 

 Lowest - 

 Highest- 

 Lowest - 

 Highest- 

 Lowest - 

 Highest- 

 Lowest - 

 Highest- 



8.43 



9.46 



9.32 



10.60 



9.76 



10.76 



10.38 



10.93 



11.03 



12.03 



In studying these results, we see that in the case 

 of each group the cheese yield varies widely, as 

 shown in the third column of the table; and also 

 that the percentage of water varies widely, as 

 shown in the fourth column. To illustrate, we 

 will take the group representing milk containing 

 4 to 4.19 per cent of fat. The factory yield of 

 cheese in this group varies from 10.24 to 12.44 

 pounds, a difference of 2 pounds, while the water 

 in 100 pounds of cheese varies from 34.15 to 42.90 

 pounds. In the last column we see what the nor- 

 mal variation should be in the yield of cheese 



