Calculation of Butter- and Cheese Yield. 199 



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* 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, inclusive, 

 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 in- 

 crease in the fat content of milk is accompanied by an 

 increase in the other cheese-producing solids of the 

 milk. 2 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. 



224. b. From solids not fat and fat. If the percent- 

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

 the following formula by Babcock will give close results : 



Yield of green cheo?=1.58 (f +.91 f) . . (II) 



1 N. Y. experiment station (Geneva), bulletins 65 and 82. 



2 Investigations as to the relation between the quality of the milk 

 and the yield of cheese have been conducted by a number of experi- 

 ment stations; the following references give the main contributions 

 published on this point; N. Y. (Geneva) exp. station, reports 10-18, inch; 

 Wis. exp. sta., reports 11 and 12; Ont. Agr. College, reports 1894-'96, incl.; 

 Minn. exp. sta., b. 19, reports 1892-'94, incl.; Iowa exp. sta., bull. 21; 

 Hoard's Dairyman, 1892, p. 2400. 



