226 



THE BOOK OF CHEESE 



The moisture-content of all the cheeses is reduced to a 

 uniform basis of 37 per cent. (See cut showing yield of 

 cheese, Fig. 52.) 



FIG. 52. The figures represent the relative yield of cheese containing 

 different percentages of fat, but all have a uniform content of 37 per 

 cent water. 



TABLE XI 



TABLE SHOWING THE EFFECT OF THE FAT-CONTENT OF 

 NORMAL MILK ON THE YIELD OF CHEESE 



213. Fat loss in cheese-making. The amount of 

 solids lost in the whey also affects the yield. The follow- 



