CALCULATING YIELD OF CHEESE 217 



likely to hold in being made into green cheese. It 

 was found that one pound of casein takes up water 

 enough to increase its weight to 2.25 pounds. If 

 to this is added the amount of ash constituents 

 taken up in the same amount of cheese, the weight 

 is increased to just about 2.5 pounds. This method 

 has the following defects: (i) As already pointed 

 out, the calculation of the amount of cheese yield 

 coming from milk-fat is too high when there are 

 abnormal losses of fat in cheese-making. (2) 

 When the yield of cheese is calculated by this 

 method, the percentage of water in cheese is not 

 uniform, but varies with the percentage of casein 

 in milk, because the water content of the cheese is 

 made dependent largely upon the amount of casein. 

 The inevitable result is that in case of milks 

 containing high percentages of casein in relation to 

 fat, the percentage of water is greater in the cheese 

 calculated by this method than in case of cheese 

 from milks in which the amount of casein is lower 

 in relation to fat. When the ratio of fat and casein 

 is fairly constant, the results are quite satisfactory. 

 The manner in which this method of calculation 

 favors the yield of cheese in case of milk low in fat 

 and relatively high in casein as against the yield 

 of cheese in case of milk high in fat and relatively 

 low in casein can be illustrated by the data in the 

 table on the next page. 



Attention is called to the following facts in 

 connection with the data contained in this table : 

 (i) When the cheese made from the two differ- 

 ent milks contains the same amount of water (37 

 per cent), the water in the cheese made from 100 

 pounds of milk amounts to 3.31 pounds in the case 



