CHAPTER XVIII 



Methods of Calculating Yield of Cheese 



In the chapter preceding, we have seen that fat 

 and casein in milk furnish most of the soHd mate- 

 rial which we find in cheese ; we have also seen that 

 certain amounts of fat and of casein are inevitably- 

 lost in whey during the operations of cheese-mak- 

 ing; and we have further seen that the amount of 

 water in cheese may be made to vary largely or 

 may be held within comparatively narrow limits, 

 being controlled by the conditions used in the 

 process of cheese-making. From our preceding 

 discussion, it might seem that the relations between 

 composition of cheese and yield of milk were suf- 

 ficiently understood to enable us to calculate the 

 amount of cheese yield when the percentages of fat 

 and of casein in milk are known, or even when the 

 fat alone is given. As a matter of fact, several 

 different methods have been proposed and have 

 been employed in studying problems of cheese 

 yield. There is an advantage in having some fairly 

 reliable method for ascertaining the amount of 

 cheese that can be made from loo pounds of milk. 

 Results thus obtained afford a basis of comparison 

 with actual results. A cheese-maker can, by such 

 means, ascertain if his losses in cheese-making are 

 excessive or if he is retaining too much or too little 



water in cheese. 



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