CALCULATING YIELD 01 CHEESE 225 



applied when we do not know the percentage of 

 milk-casein. In reply to this, it can be stated that 

 fairly accurate results can be obtained by calculat- 

 ing the amount of casein in milk from the formula: 

 Per cent of casein in milk^(Fat — 3)Xo.4+2.i 

 (p. 170). 



This formula can be combined with the follow- 

 ing formula: Cheese yield=(Fat-j-Casein)Xi-63 

 and the two operations of calculating casein and 

 cheese yield can be combined in one simple formula, 

 as follows : 



(6) Cheese yield=2.3F-|-i.4. 



Therefore, in multiplying the per cent of fat in milk 

 by 2.3 and adding 1.4 to the result, we obtain directly 

 the yield of cheese, containing 37 per cent of water, 

 based on the percentage of milk-fat and the amount 

 of casein corresponding to this percentage of fat, as 

 found by the milk-casein formula. 



The yield of cheese corresponding to any per- 

 centage of water from 30 to 50 can be similarly cal- 

 culated. This is done by substituting for N in the 

 following formula one of the numbers in the last table 

 preceding, according to the desired percentage of 

 water: (1.4 Fat+o.QlXN. 



METHOD OF CALCULATING YIELD OF 



RIPE CHEESE 



The amount of moisture in cheese when it 

 is sold for consumption necessarily varies with 

 a number of different conditions (p. 315) and an 

 effort to estimate the amount of cheese yield in 

 marketable condition is, to some extent, a matter 

 of guesswork, unless one knows something of the 



