222 SCIENCE AND PRACTICE OF CHEESE-MAKING 



made from 100 pounds of such milk? Using the 

 formula, we have [0.93X4 (f at )H~ 2 -5 (casein) 

 o. io]X i. 09= ( 3.72+2.40 )X i. 09=6.67 pounds. 



It remains now simply to calculate the cheese- 

 solids into cheese with a given percentage of water. 

 This can be done by subtracting from i.oo the per- 

 centage of water desired in the cheese, expressed as 

 hundredths, and then dividing by the result the solids 

 in the cheese, as obtained above. The formula, thus 

 amended, becomes: 



(0.93 Fat + Casein - 0.10) x 1.09 



100 - W (water in cheese) 



Continuing the illustration in which we have found 

 6.67 pounds of cheese-solids, we will suppose that we 

 wish to know how much cheese, containing 37 per 

 cent of water, can be made from this amount of 

 cheese-solids. We simply divide 6.67 by 0.63 (i.oo 

 0.37), which gives 10.6 pounds. To find the equiv- 

 alent amount of cheese containing 35 per cent of 

 water, divide by 65 (i.oo 0.35); for cheese con- 

 taining 40 per cent of water, divide cheese-solids by 

 0.60 (i.oo 0.40). 



If, then, we wish to have a method for calculating 

 yield of cheese when the cheese contains a definite 

 amount of water, say 37 per cent, which is the average 

 amount in green cheddar cheese, we can use the 

 formula : 



(0.93 Fat + Casein - 0.10) X 1.09 

 0.63 



This can be further simplified by dividing 1.09 by 

 0.63, when the formula becomes 



(0.93 Fat+Casein o.io)Xi73. 

 In other words, find, in the manner indicated, the 



