294 



DAIRYING, 



periment Station, will give close results (s — ?olids not fat; 

 /=fat): 



Yield of green cheese = i.58(ij- + -Qi/)- 

 This formula is based on a water content of 37 per cent 

 in the cheese; it may be readily changed to suit any par- 

 ticular per cent. The average percentages of water in 

 green cheese in Van Slyke's investigations referred to 

 above were 36.41, 37.05, and 36.70 per cent for the years 

 1892-94, respectively. 



• If the percentages of casein and fat in the milk are both 

 known, the yield of cheese may be calculated from the fol- 

 lowing formula, which will give fairly correct results: 



Yield of cheese = 1.1/-J- 2.5 casein. (Babcock.) 



YIELD OF DIFFERENT KINDS OF CHEESE FROM 

 100 LBS. OF MILK. (Fleischmann.) 



Whey in manufacture of full-cream cheese, 73-88 lbs., average 81 lbs. 

 " " " " half-skim " 72-80 " " 76 " 



" '• " " skim cheese 66-76 " " 71 " 



Under similar conditions 5-7 lbs. less of whey are obtained in the manu- 

 facture of soft cheese than in that of firm cheese. 



The loss sustained in the manufacture of cheese amounts on the average 

 to 3 lbs. per 100 lbs. of milk, not considering the losses incurred in the 

 curing of the cheese. 



