2OO SCIENCE AND PRACTICE OF CHEESE-MAKING 



this reason, the ratio of milk-fat to yield of cheese 

 must also vary. It is a matter of practical interest 

 and importance to know what the extent of such 

 variations may be. 



FIG. 36 YIELD AND CONSTITUENTS OF CHEESE FROM 100 

 POUNDS OF MILK CONTAINING AMOUNTS OF FAT 

 VARYING FROM 0.10 PER CENT (SEPARATOR SKIM- 

 MILK) UP TO 6.00 PER CENT. 



The figures Immediately above each column .erlve the number of pounds of 

 Cheese (containing 37 per cent of water) made from 100 pounds of milk. The 

 figures within the diagram give the pounds of each constituent in the cheese. 

 The figures at the extreme top of the diagram indicate percentages of fat in 

 milk. 



Taking milk as it averages, we find the following 

 variation of relation between fat and cheese yield in 

 normal milks containing different amounts of fat. 

 The cheese yield is based on a uniform percentage 

 of water in the cheese, 37 per cent. 



