332 



DATPKYlKr,. 



periment Station, will give close results (s = Folids not fat; 

 /=fat): 



Yield of green cheese = i.58(ij -h .91/)- 



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..)!, 3705, 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 = 1.1/4- 2.5 casein. (Babcock.) 



YIELD OF DIFFERENT KIXDS 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 averare 

 to 3 lbs. per 100 lbs of milk, not considering the 'os^es incurred in ihe 

 wuring of the cheese. 



