CALCULATING YIELD OF CHEESE 229 



fairly good results in case of milks containing 3.50 

 to 3.75 per cent of fat, because the casein of such 

 milks is near the average upon which this formula 

 is really based (p. 215) ; but, outside of these nar- 

 row limits, it is the least accurate of all the methods 

 that have been used or proposed. In case of milk 

 containing 4.0 per cent of fat or more, the method is 

 entirely useless, in some cases varying from the 

 real yield of cheese i to 1.5 pounds. Method 3 

 (i.i Fat-|-2.5 Casein), when the actual amount of 

 casein is known, gives rather poor results in case of 

 milk below 3.5 per cent in fat, excellent results 

 when the per cent of fat in milk ranges from 3.5 to 

 4.0 per cent, fairly good results in case of milk con- 

 taining as high as 4.2 per cent of fat, but less accurate 

 with milks above this. Method 3, when the casein i? 

 calculated, gives results which are, in general, in ver)i 

 good agreement with those obtained when the 

 amount of casein is determined by chemical analysis. 

 Method 4 



gives most excellent results when the milk con- 

 tains 3.50 to 4.0 per cent of fat, but in other cases 

 is, with the exception of method 2, the least accu- 

 rate of any examined. This method has heretofore 

 had the reputation of being, for all grades of milk, 

 the most accurate method in use. Method 5, when 

 the per cent of casein in milk is known, is seen to 

 be the most accurate method of all. When the 

 casein is calculated, method 6 gives excellent com- 

 parative results, the least satisfactory being in the 

 case of milks containing 3.50 to 3.75 per cent of 



