MILK AND YIELD OF CHEESE 



207 



RATIO OF FAT TO CHEESE YIELD IN NORMAL MILK 



In our study of the ratio of fat and casein in 

 milk (p. 164), it was seen that the casein does not 

 increase as rapidly as fat does, and that, therefore, 

 milk richer in fat usually contains less casein in 

 proportion to fat than does milk less rich in fat. 

 In harmony with this condition, and as a result of 

 it, the amount of cheese made for a pound of milk- 

 fat decreases as the percentage of fat in milk 

 increases. This is clearly shown in the preceding 

 table. 



An interesting fact shown in this table is that 

 the rate of decrease of the ratio of fat to cheese 

 yield is less rapid as the percentage of fat in milk 

 increases. Thus, in the case of milks containing 

 3 and 3.25 per cent of fat, the decrease of cheese 

 yield in relation to fat is from 2.77 to 2.73, a differ- 

 ence of 0.04 pound ; between 3.25 and 3.50, and also 

 between 3.50 and 3.75, the decrease is 0.03; for 

 each 0.25 per cent of increase of milk-fat from 

 3.75 to 4.75 per cent, the decrease in the ratio is 

 only 0.02; and between 4.75 and 5.00 per cent, 

 the decrease is only o.oi. This is explained by the 



