MILK AND YIELD OF CHEESE 



209 



RATIO OF FAT TO CHEESE YIELD IN MILK OF DIFFERENT 

 BREEDS 



Before closing" our discussion of this subject, we 

 wish to call attention to the fallacy that may be 

 introduced by wide variations in the water content 

 of cheese, when we are making a comparison of the 

 yield of cheese with reference to the milk-fat. For 

 example, 100 pounds of milk containing 4 per cent 

 of fat may be made into cheese with a yield of 10.40 

 pounds in one case, and n.oo pounds in another, 

 the difference being due wholly to water. In one 

 case the yield is 2.60 pounds for one pound of milk- 

 fat; in the other, it is 2.75 pounds. It is thus seen 

 that, when such comparisons are to be made with 

 reference to the relation of fat to yield of cheese, 

 the cheese should contain the same percentage of 

 water. The table on page 199 well illustrates the 

 variations of yield in relation to water. If we use 

 the results there given as a basis for calculating 

 the yield of cheese in relation to milk-fat, we find 

 that the amount of cheese made for one pound of 

 milk-fat varies from 2.51 to 3.11, when we take the 

 factory yield, with its great variation of water; but, 



