CALCULATING YIELD OF CHEESE 21 3 



(5) A new method based on the use of the per- 

 centage of fat and the percentage of casein (either 

 actual or calculated). The general formula for this 

 method is as follows : 



y- Id f h _ (Fat - 0.07 Fat + Casein - 0.10) X 1.09 



1.00 — Water in cheese (expressed as hundredths) 



As will be pointed out later, this can be much 

 simplified, becoming 



Yield of cheese=(Fat-|-Casein) Xi-63 

 in the case of cheese containing a uniform amount of 

 water {;^y per cent). When only the fat is known and 

 the casein is calculated from the formula on p. 170 

 the formula for both casein calculation and calcu- 

 lation of cheese yield is simplified into one : 



(6) Yield of cheese:^2.3 Fat+i4- 



These last formulas, based upon results of New 

 York experiment station work, are now published for 

 the first time. 



Before giving the detailed results of our com- 

 parative study of these dififerent methods, we will 

 discuss each one separately, explaining underlying 

 principles and thus learning how the methods came 

 to be suggested. 



METHOD BASED ON RELATION OF FAT TO 

 YIELD OF CHEESE (i) 



The basis of this method has been discussed in 

 the chapter preceding. In the investigations carried 

 on at the New York experiment station, covering 

 all varieties of factory conditions, it was found that 

 when the yield of cheese for 100 pounds of milk was 

 divided by the number representing the percentage 

 of fat in milk, the. averages, season by season, and 



