2O8 SCIENCE AND PRACTICE OF CHEESE-MAKING 



fact, already emphasized (p. 190), that in the case 

 of milk rich in fat, a smaller proportion of the fat 

 is lost in cheese-making than in the case of milk 

 poorer in fat. 



PER CENT. OF FAT IN MILK AND YIELD OF CHEESE 



FIG. 37 DIAGRAM SHOWING YIELD AND CONSTITUENTS OF 



CHEESE FROM 100 POUNDS OF MILK OF DIFFERENT BREEDS 



OF DAIRY COWS 



The figures immediately above each column give the number of pounds 

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

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

 figures at the top of the diagram indicate percentage of fat in milk. 



In this connection, it will be interesting to observe 

 how the matter works out when applied in the case 

 of the milk of different breeds of cows. 



