CALCULATIN'G YIELD OF CHEESE 22^ 



factor, the yield of cheese was calculated both for 

 the actual amount of casein in the milk as obtained 

 by analysis and for the calculated amount of casein 

 as obtained by the casein formula. There were 

 thus compared, in reality, seven different methods. 

 It is impracticable to give these results in detail, 

 but it will be found sufficient to present them in 

 the form of tabulated summaries. It has been 

 found that the most effective means of compari- 

 son is to divide the experiments into several 

 groups based on the percentage of fat in milk, and 

 under each group to indicate the number of cases 

 in which the results differ, within certain limits, 

 from the actual yield of cheese. To illustrate, we 

 will take Group I (p. 228), including 22 experiments, 

 in which milk containing 3 to 3.49 per cent of fat was 

 used. In the case of method i (FatX2.7), there are 

 20 cases out of the 22 in which the calculated yield 

 of cheese is within 0.25 pound (4 ounces) of the 

 actual yield. There are 2 cases in which the calculated 

 yield is within 0.26 to 0.35 pound of the actual yield. 

 In the case of formula 2, there are only 5 cases in 

 which the calculated yield is within a quarter of a 

 pound of the actual yield, etc. 



A study of the table on page 228 enables one to 

 observe the truth of the following statements : 



The different methods in some cases show great 

 variation in respect to accuracy, according to the 

 composition of the milk. Thus, method i (FatX 

 2.7), which has usually been regarded as, perhaps, 

 the least accurate of any method in use, is found 

 to give most excellent results in the case of milks 



