Calculation of Butter- and Cheese Yield. 201 



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

 the per cent, of fat. 1 



The solids not fat can be readily ascertained from the 

 lactometer reading and -the per cent, of fat as shown in 

 par. 120, 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 be- 

 tween 26 and 36. By means of this table cheese makers 

 can calculate very closely the yields of cheese which 

 certain quantities of milk will make ; as it takes into 

 consideration the non-fatty solids as well as the fat of 

 the milk, the results obtained by the use 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 1.58, which 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. ( -W-=l-54), 40 per cent. *=1.G7, 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. 



225. 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. 



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

 twelfth report, p. 105. 



