224 



THE BOOK OF CHEESE 



composition of the milk and the moisture-content of the 

 cheese and then only a very inaccurate estimate of the 

 composition of the cheese can be formed. 



211. Relation of fat to casein in normal milk. In 

 order to understand the relation of the composition of the 

 milk to yield of cheese, one must be familiar with the rela- 

 tion of the fat to the casein in normal milk. The follow- 

 ing table 1 shows the relation of fat to casein in normal 

 milk: 



TABLE IX 



SUMMARY SHOWING THE RELATION OP FAT TO CASEIN 

 IN NORMAL MILK 



Table IX shows that the pounds of casein for each 

 pound of fat are not constant but that the casein does not 

 increase in proportion to the fat above 4.0 per cent of fat 

 in the milk. 



212. Influence of fat in milk on yield of cheese. 

 The following table shows the influence which fat in the 

 milk has on the yield of cheese : 1 



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

 ture of cheese, N. Y. (Geneva) Exp. Sta. Bui. 62, 1893. 



