228 SCIENCE AND PRACTICE OF CHEESE-MAKING 



COMPARISON OF DIFFERENT METHODS FOR CALCULATING 



CHEESE YIELD 



varying in fat from 3.0 to 3.50 per cent, and compara- 

 tively fair results in the case of milks containing fat 

 up to 4.0 per cent. Method 2 (i.i Fat+5.9) gives 



