21 8 SCIENCE AND PRACTICE OF CHEESE-MAKING 



of the cheese made from the poorer milk and 5.31 

 pounds in the case of the cheese made from the 

 richer milk. When the cheese from the two milks 

 is made to contain the average amount of water 

 (37 per cent) found in green cheese, there is a 

 normal difference of 2 pounds of water in the 

 cheese made from 100 pounds of milk. What do 

 we find in regard to the yield of cheese and of 

 water in the cheese, when the yield of cheese is 

 calculated by method 3? The yield of cheese from 

 100 pounds of the poorer milk is increased 0.19 

 pound, from 8.90 to 9.09 pounds, an increase wholly 



due to the greater amount of water contained in 

 the cheese; the water increases from 3.31 to 3.50 

 pounds, and the percentage of water in the cheese, 

 from 37 to 38.50. In the case of the cheese made 

 from the richer milk, the reverse is found to be 

 true. The yield of cheese containing 37 per 

 cent of water is 14.36 pounds for 100 pounds of 

 milk, and this is decreased 0.43 pound or from 

 14.36 to 13.93 pounds. This decrease is wholly 

 due to the smaller amount of water in the cheese 

 when the yield is calculated by method 3. Thus, 

 the amount of water in the cheese containing 37 



