Calculation of Butter- and Cheese Yield. 189 



1.58, which, as shown above, is based on an average water 

 content of 37 per cent, in the green cheese. This may, 

 however, be changed to suit any particular case, e. g., 35 

 per cent (V/=-54), 40 per cent. (W = 1 - 67 )> etc - The 

 average percentages of water in green cheese found by 

 Van Slyke in his investigations referred to above, were 

 for the years 1892-' 94, respectively, 36.41, 37.05 and 36.70 

 per cent. 



224. c. From casein and fat. If the percentages of 

 casein and fat in the milk are known, the yield of cheese 

 may be calculated by the following formula, also pre- 

 pared by Dr. Babcock: 



Yield of cheese = l.l f+2.5 casein . . . (III). 

 This formula will give fairly correct results, but no 

 more so than formula (II); it is wholly empirical. 



