CHEESE. 



331 



DISTRIBUTION OF FERTILIZING INGREDIENTS 

 IN CHEESE-3IAKING. (Cooke.) 



YIELD OF CHEESE FROM MILK OF DIFFERENT 

 FAT CONTENTS. 



I Yield of 

 Per cent Fat Cheese from 

 in Milk. 100 Lbs. of 

 Milk. 



Lbs. 



5 5 

 6.55 



Milk per 



Pound of 



Cheese. 



Lbs. 



18.2 

 15-3 

 12. 5 



Per cent Fat 

 in Milk. 



Yield of 



Cheese from 



100 Lbs of 



Mi.k. 



Lbs. 

 9.15 

 10.8 



Milk per 

 Pound of 

 Cheese. 



Lbs. 



9 3 



The quality of the cheese and its food value improve with the 

 increase of fat in the milk from which it is made, (Decker.) 



FORMULAS FOR FINDING YIELD OF CHEDDAR 



CHEESE. 



The approximate yield of green cheddar cheese from 100 

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

 fat in the milk by 2.7; if y" 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 w'ill 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- 



