6^ AVERAGE QUANTITY OF ClIEl.r;. YIELDED. 



by merely putting into it a small portion of a rich and esteemed Stilton 



cheese. 



§ 22. Of the average quantity of cheese yielded by different varieties of 

 milk, and of the produce of a single cow. 

 There appear to be very great differences in the proportions of cheese 

 yielded by milk at different seasons and in different localities. 

 . In milk, of an average quality, there are contained from 4 to 5 percent, 

 of casein or dry cheesy matter (p. 534), which, if all extracted, would give — 

 6 lbs. to 7 lbs. of skimmed milk cheese, or ) from 100 lbs. of 

 9 lbs. to 10 lbs. of entire milk cheese, ^ milk. 



This is very nearly the proportion actually obtained in some of the 

 best dairy districts in the summer season. Thus — 



In Ayrshire — 10 lbs. of milk, or ) gave 1 lb. of whole milk 

 1 im])erial gallon, ^ cheese ; 



or 136 wine quarts gave 127 j^ lbs. of cheese three months old.* 



In Gloucester — 7 lbs. of milk, or ) gave 1 lb. of double 

 3^ wine quarts, ^ Gloucester ; 



this is a much larger proportion, and is probably much above the average 

 of the county. 



In Holstein, it is said that 100 lbs. of milk will give about — 



New skimmed milk cheese 6 lbs. 



Butter 3| " 



Butter-milk 14 *' 



Whey 76^ " 



100 lbs. 



But this statement is so far indefinite that it affords us no means of 

 judging how much curd is left in the butter-milk, nor how much water 

 was present in the new cheese. Indeed, most of the statements on record 

 are deficient in this respect, that the dryness of the cheese is not accu- 

 rately expressed. 



In Cheshire, the average produce of a cow is reckoned at 360 lbs. of 

 whole milk cheese, or about 1 lb. per day for the whole year. Taking 

 8 wine quarts of milk as the average daily yield of a cow in that county, 

 we have as the average produce of the milk the whole year through-— 

 1 lb. of cheese from 8 wine quarts, or 16 lbs. of milk. 



It is indeed undoubted, that the proportion of cheese varies very 

 much with the season of the year and with the dryness of the weather. 

 Though, therefore, in summer 7 or 8 lbs. of milk may sometimes yield 

 a pound of cheese, it is possible that as much as 20 lbs. of milk may at 

 other seasons be required to give the same quantity. Thus in — 



South Holland, the summer produce of a cow is reckoned at about 200 

 lbs. of skimmed milk cheese, and 80 lbs. of butter ; or in a week 10 lbs. 

 of skiiumed milk cheese, and 4 to 7 lbs. of butter. Of whole milk 

 cheese some expect as much as 3 or 4 Ihs. a day. 



* Mr. Alexander, of Southbar, informs me that, the result of his experience with a dairy 

 of 40 cows in the higher part of Ayrshire, near Muirkirk, is, that— 



90 imperial quarts of sweet milk ijive an Ayrshire stone of 24 lbs. of full milk cheese, 

 while the same quantity of skim milk gives oniy 16 lbs. of skimmed milk cheese. That is 

 very nearly— 



9 lbs. of new milk give 1 lb. of full milk cheese. 



14 lbs. of skim-milk give 1 lb. of skim- milk cheese (see p. 585). 



