188 Testing Milk and Its Products. 



increase in the other cheese-producing solids of the milk. 1 

 The preceding formula would not, therefore, be correct 

 for small lots of either rich or poor milk, but only for 

 milk of average composition, and for large quantities of 

 normal factory milk. For cured cheese the factor will 

 be somewhat lower, viz., about 2.6, on the average. 



223. b. From solids not fat and fat. If the percentages 

 of solids not fat and of fat in the milk are known, the 

 following formula by Babcock will give close results: 



Yield of green cheese = 1. 58 (y +.91 f) . . (II) 

 s being the per cent, of solids not fat in the milk, and / 

 the per cent, of fat. 2 



The solids not fat can be readily ascertained from the 

 lactometer reading and the per cent, of fat, as shown on 

 p. 100, by means of table VI in the Appendix. 



Table XIII in the Appendix gives the yield of cheese 

 from 100 Ibs. of milk containing from 2.5 to 6.0 per cent, 

 fat, the lactometer readings of which range between 26 

 and 36. By means of this table cheese makers can cal- 

 culate very closely the yields of cheese which certain 

 quantities of milk will make: as it takes into considera- 

 tion the non-fatty solids as well as the fat of the milk, 

 the results obtained by the uee of this formula will be 

 more correct than those found by means of formula (I). 

 The uncertain element in the formula lies in the factor 



i Investigations as to the relation between the quality of the milk and 

 the yield of cheese have been conducted by a number of experiment sta- 

 tions; the following references give the main contributions published on 

 this point: N. Y. (Geneva) exp. sta., reports 10-13, incl.; Wis. exp. sta., 

 reports 11 and 12; Ont. Agr. College, reports 1891-'96, incl.; Minn. exp. sta. 

 reports 1892-'9i, incl.; Iowa exp. sta , bull. 21. 



2 For derivation of this formula, see Wisconsin experiment station, 

 twelfth report, p. 105. 



