230 SCIENCE AND PRACTICE OF CHEESE-MAKING 



fat. In the case of milks containing 3 to 3.50 per 

 cent of fat the results are most excellent. 



The following table gives a summary of the results, 

 showing the percentage of cases in which the diiierent 

 methods are accurate within the limits designated, 

 taking all the 200 results into consideration without 

 reference to special groups in respect to percentage 

 of milk-fat : 



From these results, the relative values of the dif- 

 ferent formulas can be judged in a general, compara- 

 tive way. It is evident that method 2 (i.i Fat -{-5.9) 

 should not be used and that method 4, 



^Solids-not-fat 







+ .91 Fatlx 1.58 



) 



should, if employed at all, be used only in the case 

 of milks containing 3.5 to 4.0 per cent of fat. When 

 the percentage of casein in milk is known, only 

 method 5 (Fat-j-Casein) X1.63 should be used. In 

 case the casein has to be calculated from the per- 

 centage of fat in milk, then method 6 should be used. 

 For ordinary purposes method 6 will probably be 

 found to be the most useful, since the only factor 

 needed is the percentage of milk-fat and the calcula- 

 tion is extremely simple (2.^ FatH-i.4). 



