COMPOSITION OF CHEDDAR CHEESE 225 



TABLE X 



SUMMARY SHOWING RELATION OF FAT IN MILK TO YIELD 

 OF CHEESE 



Table X shows that as the fat in the milk increases, 

 the pounds of cheese made from 100 pounds of that milk 

 increases ; but the amount of cheese made for each pound 

 of fat in the milk does not increase. This is due to the 

 fact pointed out in Table IX, namely, that as the fat in- 

 creases in the milk the casein does not increase in the rich 

 milk in proportion to the fat. From Tables IX and X 

 this conclusion may be drawn : that as the percentage of 

 fat increases in the milk the more cheese can be made 

 from 100 pounds of that milk, but after the increase in 

 fat gets above 4 per cent the amount of cheese that can 

 be made for each pound of fat in the milk is decreased 

 because the casein does not increase in proportion to the 

 fat. No exact statement of yield can be made without 

 first stating the moisture-content of the cheese. The 

 losses also must be considered. 



Van Slyke 1 in the following Table XI shows the effect 

 of the fat-content of normal milk on the yield of cheese. 



1 Van Slyke, L. L., Methods of paying for milk at cheese 

 factories, N. Y. (Geneva) Exp. Sta. Bui. 308, 1908. 

 Q 



