ARITHMETIC OF MILK AND MILK PRODUCTS 26l 



11. FINDING YIELD OF CHEESE FROM FAT AND 

 CALCULATED CASEIN 



When the per cent, of fat only is known, the amount 

 of casein can be estimated in the manner given in Rule 

 10 and this figure used for casein in Rule 9 ; or, better, 

 the two operations of calculating casein and cheese 

 yield can be combined in one Dimple rule, as follows : 

 Multiply the percentage of fat by 2.3 and add 1.4. Ex- 

 ample: How much green cheese, containing 37 per 

 cent, of water, can be made from milk containing 4 

 per cent, of fat? (4x2. 3) +1.4=10.60 pounds. 



The subject of calculating yield of cheese is fully 

 discussed in Van Slyke and Publow's "Science and 

 Practice of Cheese-Making" (pp. 211-230). As there 

 explained, some of the formulas that have been used 

 extensively have only a limited application when ac- 

 curacy is considered. 



EXAMPLES FOR PRACTICE UNDER RULES 

 8 TO 11 



(1) What is the per cent, of casein in milk contain- 

 ing (a) 3-5> (b) 3-6o, (c) 4, (d) 4.4 per cent, of fat? 



(2) How much green cheese should be made from 

 100 pounds of the different milks mentioned in the 

 preceding example? (Apply Rules 9, 10 and n). 



(3) How much green cheese should be made from 

 18,000 pounds of milk testing 3.75 per cent, of fat? 



12. FINDING DIVIDENDS ON FAT BASIS AT 

 CREAMERIES 



Rule. To calculate the amount of each patron's 

 dividend at creameries on the basis of the fat in the 

 milk, multiply the amount of the milk-fat delivered by 

 each patron by the price of one pound of fat. 



