Calculation of Butter- and Cheese Yield. 187 



amount of butter made from one pound of fat, and this 

 figure multiplied by the fat delivered by each patron 

 shows the pounds of butter to be credited to each patron. 

 To use the table, find in the upper horizontal line the 

 number corresponding most nearly to the number of 

 pounds of butter from one pound of fat. The vertical 

 column in which this falls gives the pounds of butter 

 from 100 Ibs. of milk containing the per cents, of fat 

 given in the outside columns (Babcock 1 ). 



B. CALCULATION OF YIELD or CHEESE. 



222. a. From fat. The approximate yield of green 

 cheddar cheese from 100 Ibs. 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 f. (I) 



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

 large number of cases. In extensive investigations dur- 

 ing three consecutive years, Van Slyke 2 found that 

 the number of pounds of green cheese obtained for 

 each pound of fat in the milk varied from 2.51 to 

 3.06, the average figures for the three years 1892-' 94, 

 incl., being 2.73, 2.71, and 2.72 Ibs. respectively. The 

 richer kinds of milk will produce cheese richer in fat, 

 and will yield a relatively larger quantity of cheese, 

 pound for pound, than poor milk, for the reason that an 

 increase in the fat content of milk is accompanied by an 



1 Woll, Handbook for Farmers and Dairymen, p. 307. 



2 N. Y. experiment station (Geneva), bulletins No. 65 and 82. 



