266 SCIENCE AND PRACTICE OF CHEESE-MAKING 



the per cent of fat makes allowance for the casein 

 of the milk, and, therefore, that milks which are 

 low in fat will get such a proportion of casein as 

 will balance the difference existing between milk 

 poor in fat and milk rich in fat in respect to yield 

 of cheese per pound of fat; and that, therefore, 

 taking the casein into consideration along with the 

 fat will give us a more accurate relation in regard 

 to yield of cheese and percentage of fat in milk. 

 This ought to be true and is true to a certain degree. 

 So far as we do take casein into consideration, we 

 get just that much nearer to the average of cheese 

 yield, speaking of yield alone and not considering 

 quality. 



The objections which have been brought against this 

 method are the following: 



(i) It does not recognize any casein in milk 

 above 2 per cent; it would be a fair measure of 

 yield of cheese if all milks contained 2 per cent of 

 casein, no more and no less. This is, of course, 

 not in accordance with the actual facts. The addi- 

 tional amount of casein above 2 per cent, which is 

 usually found in richer milks, is wholly ignored by 

 this method. For example, under this method, milk 

 containing 4 per cent of fat would, after adding 2, 

 be given a value of 6, whereas it should be given a 

 value of 6.4 or 6.5 or more on the basis of its usual 

 casein content. 



(2) This method is, therefore, in the interest of 

 milk low in fat. It gives undue advantage to 

 poorer milk, and, to the same extent, works against 

 the producer of richer milk. It has been generally 

 held that too much encouragement cannot be given 



