ARITHMETIC OF MILK AND MILK PRODUCTS I9I 



made for one pound of fat in milk. In connection with 

 cheese, this is the same kind of relation as the ''over- 

 run" in butter. In cheese-making a pound of fat 

 in milk has added to it enough casein, water, salt, 

 etc., to increase the weight from i of fat to 2.'j (more 

 or less) pounds of cheese. 



8. FINDING YIELD OF CHEESE FROM FAT IN 

 MILK 



Rule. — To find the yield of green cheese from too 

 pounds of milk when the per cent, of fat in milk is 

 known, multiply the per cent, of fat in milk by 2.y. Ex- 

 ample : How much cheese should be made from lOO 

 pounds of milk testing :^.y per cent, of fat? ;^.yx2.y=:. 

 9.99 pounds. 



This rule applies only to normal milk containing 

 3.6 to 3.8 per cent of fat. For milk containing fat 

 above 3.8 per cent., the results are usually too high; 

 and for milks containing less than t^.G per cent, of 

 fat, the results are usually too low. 



9. FINDING YIELD OF CHEESE FROM FAT AND 

 CASEIN IN MILK 



Rule. — To find the yield of green cheese from 100 

 pounds of milk when the per cent, of fat and of casein 

 in milk is known, multiply the per cent, of casein by 

 2.5 and to this result add the per cent, of fat multiplied 

 by I.I. Example: How much cheese can be made 

 from 100 pounds of milk containing 4 per cent, of 

 fat and 2.6 per cent, of casein? (2.6x2. 5) + (4xi.i) = 

 10.90 pounds of green cheese. 



