MILK AND YIELD OF CHEESE 189 



3.5 per cent. This question has been studied ex- 

 haustively at the New York experiment station 

 under a great variety of conditions, including extended 

 investigations in case of actual operations in many 

 different cheese-factories. The following institu- 

 tions have contributed additional, though less exten- 

 sive, data, which fully confirm the results obtained 

 in New York: The experiment stations of Wiscon- 

 sin, Minnesota, Iowa, Vermont, Utah and the Ontario 

 agricultural college. Probably much unpublished work 

 has been done elsewhere. 



Taking the results of extended study under 

 cheese-factory conditions, we have found that the 

 amount of fat lost for 100 pounds of milk varies 

 from 0.20 to 0.50 pound (equivalent to 0.22 to 0.55 

 per cent of fat in whey), the average being 0.33 

 pound (equivalent to 0.36 per cent of fat in whey). 

 This amounts to about 9 per cent of the fat in the 

 milk. In one factory which was under observation 

 for an entire season, the loss of fat for 100 pounds 

 of milk varied from 0.20 to 0.36, and averaged 0.25, 

 pound (equivalent to 0.22, 0.40 and 0.27 per cent 

 of fat in whey). This average is equivalent to 7 

 per cent of the fat in the milk. In another factory, 

 which was under observation at the same time, 

 the amount of fat lost varied from 0.26 to 0.50, 

 and averaged 0.37, pound (equivalent to 0.29, 0.55 

 and 0.42 per cent of fat in whey). The average 

 loss in this case is nearly 10 per cent of the fat in 

 the milk. In some cases, losses of fat under 0.20 

 pound have been reported, but such experience is 

 not common in most cheese-factories. In general, 

 it may be said that really efficient work is not 



