CHEESE. 



293 



DISTRIBUTION OF INGREDIENTS IN CHEESE- 

 MAKING. (Cooke.) 



DISTRIBUTION OF FERTILIZING INGREDIENTS 

 IN CHEESE-MAKING. (Cooke.) 



FORMULAS FOR FINDING YIELD OF CHEDDAR 



CH.EESE. 



The approximate yield of green cheddar clieese from 100 

 lbs. of milk may be found by multiplying the per cent of 

 fat in the milk by 2.7; if / designate the per cent of fat in 

 the milk, the formula will therefore be: 

 Yield of cheese = 2.7/. 



The factor 2.7 will only hold good as the average of a 

 large number of cases. In extensive investigations during 

 three consecutive years Van Slyke found that the number 

 of pounds of green cheese manufactured for one pound of 

 fat in the milk varied from 2.51 to 3.06, the average figures 

 being 2.73. 2.71, and 2.72, for 1892-94, respectively. For 

 cured cheese the factor will be somewhat lower, viz., about 

 2.6 on the average. 



If the percentage of solids not fat and of fat in the sam- 

 ple of milk are known, the following formula, published by 

 Dr. Babcock in the twelfth report of the Wisconsin Ex- 



