CALCULATIXG YIELD OF CHEESE 223 



amount of fat and casein that go into the cheese and 

 multiply by 1.73. 



After satisfactorily applying the formula in this 

 form to a large number of cases, it occurred that 

 this might be used as a means of working out a 

 still simpler relation between the fat and casein 

 of milk and yield of cheese. Using the foregoing 

 formula for calculating the cheese yield with milks 

 covering quite a wide variation in percentages of fat 

 and of casein, it was found that the formula could be 

 simplified to the following form : 



(5) (Fat-|-casein)X I -63=71616 of cheese 

 for 100 pounds of milk, the cheese containing 37 per 

 cent of water. Stated in the form of a rule, this 

 becomes : Add together the numbers representing the 

 percentages of fat and of casein in milk and multiply 

 the sum by 1.63. 



From this formula, we can calculate in the fol- 

 lowing manner the equivalent amount of cheese 

 containing any percentage of moisture. Multiply 

 the cheese yield, calculated according to the last 

 formula, by 0.37; subtract this amount from the 

 weight of cheese and divide the remainder by i.oo 

 minus the number expressing the desired percent- 

 age of moisture. Expressed as a formula, this 

 becomes : 



P (Number of pounds of cheese) — 0.37 P 



100 — W (percentage of water desired^ 



For convenience, we have thus calculated a fac- ' 

 tor which can be used directly in determining 

 cheese yield for each percentage of water from 30 

 to 50. 



