CALCULATING YIELD OF CHEESE 2 19 



per cent of water is decreased from 5.31 to 4.88 

 pounds in the cheese calculated by method 3, and 

 the percentage of water from 37 to 35 per cent. 

 We see, therefore, that the difference of cheese 

 yield in these two cases should be normally 5.46 

 pounds for the cheese made from 100 pounds of 

 milk, but the difference is only 4.86 pounds, or 

 0.62 pound too small, when the yield is calculated 

 by method 3. (3) Another objection raised to 

 this method is that, under ordinary conditions, the 

 percentage of casein in milk is not known and the 

 method is consequently inapplicable. In reply to 

 this, the percentage of casein in milk can be calcu- 

 1 ated from the percentage of milk-fat and the method 

 carried out in the usual way. Even when the amount 

 of casein in milk is calculated, the results are gen- 

 erally much more accurate than those given by method 

 2 (i.i FaH-5-9). 



METHOD BASED ON FAT AND SOLIDS- 

 NOT-FAT IN MILK (4) 



In the twelfth annual report of the Wisconsin 

 experiment station there is a detailed discussion of 

 the facts leading to the proposal of the following 

 formula : 



Yield of green cheese containing 37 per cent of 

 water 



^Solids-not-fat + . 91 Pat ) x j.jg 



This formula is based on the following details: (i) 

 The amount of solids-not-fat in 100 pounds of milk, 

 divided by 3, represents the amount of milk-solids, 

 other than fat, available for cheese, including added 



