202 SCIENCE AND PRACTICE OF CHEESE-MAKING 



averaged 6.25 pounds. Stated in another form, 49 

 per cent of the milk-soHds goes into whey and 51 per 

 cent into cheese as an average of factory milk. 



The following arrangement shows the extent of 

 average monthly variation during the factory 

 season : 



CHEESE-PRODUCING SOLIDS AND WHEY SOLIDS IN 



CHEESE-FACTORY MILK 



Expressing the relations of the general averages 

 in the preceding table in the form of percentages of 

 milk-solids, we have the following table: 



We see a general tendency for the cheese-producing 

 solids in milk to increase during the factory season, 



