CHAPTER XIII 



COMPOSITION AND YIELD OF CHEDDAR 

 CHEESE 



So many factors affect the composition and yield of 

 Cheddar cheese that no positive or exact statement can 

 be made unless other facts are definitely known. The 

 following factors affect both the composition and yield : 



1. The chemical composition of the milk. 



2. Amount of moisture incorporated into the cheese. 



3. The amount of solids lost in cheese-making. 



4. The skill of the cheese-maker. 



5. The bacterial-content of the milk. 



210. Composition of milk, whey and cheese. The 

 following Tables l VI, VII, VIII, which are the average 

 of forty-eight factories for the season of 1893, show the 

 minimum, maximum and average composition : 



TABLE VI 



AVERAGE COMPOSITION OF THE MILK 



1 Van Slyke, L. L., Investigations relating to the manufac- 

 ture of cheese, N. Y. (Geneva) Exp. Sta. Bui. 68, 1894. 



222 



