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MANUAL OF MILK PRODUCTS 



CHEESE PROBLEMS (Fisk) 



Estimating cheese yield of milk, using fat-content as a basis of 

 calculation. 



The results of careful experiments show that within reasonable 

 limits the yield of cheese increases with the percentage of fat in the 

 milk. 



PROBLEM 1 



How much more cheese can be made from 2000 Ib. of milk testing 

 4 per cent fat than from 2000 Ib. of milk testing 3.5 per cent fat? 



2000 X .04 = 80 (Ib. of fat) 



If each pound of fat in milk testing 4% fat yields 2.64 Ib. of cheese, 

 then 



80 X 2.64 = 211.2, number of Ib. of cheese from 2000 Ib. of milk 

 testing 4 % 



2000 X .035 = 70 (Ib. of fat) 



If each pound of fat in 3.5% milk yields 2.68 Ib. of cheese, then 



70 X 2.68 = 187.6, number of Ib. of cheese from 2000 Ib. of 3.5% 

 milk 



211.2 Ib. cheese - 187.6 Ib. cheese = 23.6 Ib. cheese. Answer. 



PROBLEM 2 



A farmer producing 225 Ib. of milk daily, testing 3.5 per cent fat, 

 lives an equal distance from two cheese factories. Cheese-maker A is 

 very careless in his methods and the average loss of fat in his whey is .37 

 per cent ; while cheese-maker B takes more pains, and the average loss 

 of fat in his whey is .29 per cent. When cheese is selling at 13 cents a 

 Ib., how much more will the farmer receive in 30 days if he delivers his 

 milk to B rather than to A ? 



