226 SCIENCE AND PRACTICE OF CHEESE-MAKING 



conditions of temperature, moisture, etc., under 

 which the cheese has been kept. However, it is 

 sometimes desired to know approximately the yield 

 of ripened cheese. We can assume (i) that the 

 green cheese contains an average per.centage of 

 water (37) and (2) that it loses 5 pounds of water 

 for 100 pounds of cheese. This would have the 

 effect of reducing the percentage of water in the 

 ripe cheese to- about 34. Therefore, the simplest way 

 to calculate the amount of ripe cheese, if the com- 

 position of the milk is known, is to multiply the sum 

 of the percentage of fat and casein in milk by 1.555; 

 or, when only the per cent of fat in milk is known, to 

 multiply the fat by 2..2. and then add 1.3. 



COMPARISON OF ACCURACY OF DIF- 

 FERENT METHODS OF CALCULAT- 

 ING CHEESE YIELD 



In making a comparative study of the accuracy 

 of the different methods that have been used or 

 proposed for calculating yield of cheese, the follow- 

 ing procedure was adopted : As a basis upon which 

 to work, there were taken 200 of the experiments 

 contained in the records of the New York experi- 

 ment station, which give full analyses of milk, 

 whey and cheese, and yields of cheese. The yields 

 of cheese as given were calculated to a uniform 

 basis of cheese containing 37 per cent of water. 

 The yield of cheese was then calculated according 

 to each one of the formulas that have been discussed. 

 In the case of the methods in which casein is a 



