212 SCIENCE AND PRACTICE OF CHEESE-MAKING 



The different methods of calculating cheese yield 

 which have been in use have never been carefully 

 compared in such a way as to show their relative 

 accuracy or value. It has seemed desirable that such 

 a study should be made, and it is now our purpose 

 to take up for consideration the various methods 

 referred to. We shall discuss, in the case of each 

 method, their underlying principles, indicate the 

 points of fundamental weakness, and give the results 

 of an exhaustive comparative study, based upon an 

 application of each method to 200 experiments in 

 cheese-making, using for this purpose the work done 

 at the New York experiment station, which appears 

 to offer the only material sufficiently complete to be 

 available for such an investigation. 



The methods which have been proposed for use 

 in calculating the amount of green cheese are the 

 following : 



(i) The use of the percentage of fat in milk, 

 which, expressed as a formula, is: 

 Yield of cheese=2.7 Fat. 



(2) The use of the percentage of fat in milk and, 

 in addition, a constant factor. This, expressed as a 

 formula, is : 



Yield of cheese^=i.i Fat+S-Q. 



(3) The use of the percentage of fat and of 

 casein, which can be expressed in the following 

 form : 



Yield of cheese=i.i Fat-}-2.5 Casein. 



(4) The use of the percentage of fat in milk and 

 of the solids-not-fat. This is somewhat more com- 

 plicated and is expressed thus : 



ir- 1 J r 1 / Solids-not-fat -. „^ -,> .\ ^ -« 

 Yield of cheese— I -I- 0.91 Fat 1 X 1.58 



