204 SCIENCE AND PRACTICE OF CHEESE-MAKING 



The cheese is assumed to contain 2)7 P^^ cent of 

 water, about 5 per cent of salts and no allowance 

 is made for mechanical losses other than as indi- 

 cated 



Water 



Milk- 

 solids 



Fat 



Casein 



Albumin 



Sugar, 

 ash, etc. 



I. 



Milk... 

 Whey.. 

 Cheese 



Pounds 



100.00 



91.70 



8.30 



Pounds 

 88.60 



85.55 

 3.05 



Pounds 



11.40 



6.15 



5.25 



Pounds 

 3.00 

 0.21 

 2.79 



Pounds 

 2.10 

 0.10 

 2.00 



Pounds 

 0.60 

 0.57 

 0.03 



Pounds 

 5.70 

 5.27 

 0.43 



87.00 



83.10 



3.90 



13.00 

 6.30 

 6.70i 



4.00 

 0.28 

 3.72 



2.50' 



0.10 



2.40 



0.70 

 0.67 

 0.03 



5.80 

 5.25 

 0.55 



0.75 

 0.72 

 0.03 



S.85 

 5.18 

 0.67 



In connection with this table, study Figs. 34, 35 

 and 2i^. 



RELATION OF MILK-FAT TO CHEESE 



YIELD 



Much study has been given, especially in New 

 York, to the quantitative relations existing between 

 the percentage of fat in milk and the yield of cheese, 

 or the amount of cheese corresponding to one pound 

 of fat in milk. The relation is a very simple one to 

 calculate and is found by dividing the number of 

 pounds of cheese made from 100 pounds of milk by 

 the number representing the per cent of fat in milk. 

 For example, the yield of cheese from 100 pounds 

 of milk containing 3 per cent of fat is 8.31 pounds; 



