COMPOSITION OF CHEDDAR CHEESE 227 



ing table gives the amount of fat lost in whey with normal 

 milk containing different percentages of fat : 



TABLE XII 



SUMMARY SHOWING AMOUNT OF FAT IN MILK LOST IN 

 CHEESE-MAKING 



Table XII shows that the percentage of fat in the whey 

 is approximately the same for milk high or low in fat. 

 But the milk low in fat loses a higher percentage of the 

 total milk-fat in each 100 pounds of whey. 



214. Effect of bacterial-content of milk on yield of 

 cheese. The bacterial-content x of the milk influences 

 the yield by affecting both the moisture-content and the 

 losses. If the milk is sour or has bad fermentation, the 

 losses will be increased because the curd cannot be care- 

 fully handled, and the moisture cannot be incorporated 

 to the extent that it can in clean milk, without injury 

 to the quality. The proper cooling of the milk in one 

 instance increased the yield 0.3 pound of cheese for each 

 100 pounds of milk. The more moisture that can be in- 

 corporated into the cheese up to the legal limit, the greater 

 the yield. 



1 Farm Bur. Exchange, St. Lawrence Co., N. Y., Vol. 1, no. 

 9, 1915. Cooling milk before delivery at the cheese factory. 



