YIELD OF CHEESE. 271 



are for immediate use, are made. Broadly speaking, one may reckon 

 that 100 kilos, of milk will yield 



Of soft, fresh, fat cheeses for immediate consumption, 25 to 33 kg. 

 Of very soft fatty cheeses (Brie and Camembert, Neufchatel, &c.), 



18 to 22 kg. of fresh, or 12 to 15 kg. of ripe cheese. 

 Of somewhat firmer, fatty, soft cheeses (Limburg, Remoudou), 13 to 



16 kg. of fresh, or 9 to 11 of ripe cheese, 

 Of soft half -fatty cheeses (Limburg), T5 kg. of butter and 12 kg. 



of fresh, or 9 to 11 of ripe cheese. 

 Of soft skim-milk cheeses (a la Brie, Camembert, Liverot, Back- 



steinkasen), 3 to 3 '4 kg. of butter and 7*5 to 12 kg. of fresh, or 



6 '5 to 9 of ripe cheese. 

 Of Roquefort cheese, on an average, 18 kg. of fresh and 12 to 14'5 



of ripe cheese. 

 Of fatty hard cheeses, made according to the American or English 



method, 9 to 11 kg. of fresh, or 8 to 9 kg. of ripe cheese, and 



75 kg. of butter. 

 Of fatty hard cheeses, made according to the Dutch or Swiss 



method, 8 to 11 kg. of fresh, 7 to 10 of ripe cheese, and '75 of 



butter. 

 Of half -fatty hard cheeses, 7 to 10 kg. of fresh, 5 to 8 of ripe, and 



1-6 of butter. 

 Of hard skim-milk cheeses, 5 to 7 kg. of fresh, or 4 to 6 kg. of ripe 



cheese, and 3 to 3'5 of butter. 



Of fresh-pressed curd, 8 to 12*5 kg. and 3 to 3'5 kg. of butter-milk. 

 Of sour-milk hand cheeses, 7 '5 to 9 '5 kg. of fresh, or 5 to 6 kg. of 



ripe, and 3 to 3'5 kg. of butter. 

 Of Glarner Schabich, 10 kg. of fresh, or 6 to 7 of ripe cheese, and 



3 to 3-5 kg. of butter. 

 Of Swedish and Norwegian Gammelost, 3*5 to 5'5 kg. of fresh, or 



2 to 3 kg. of ripe cheese, and 3 to 3'5 kg. of butter. 

 Of fresh Mysost, on an average, in addition to butter and skim-milk 



cheese, 6 to 7 kg. 

 Of fresh-pressed Ziger, in addition to butter and skim-milk cheeses, 



2 to 3 kg. 

 Of whey in the manufacture of fatty cheeses, 73 to 88 kg., on an 



average 81 kg. In the preparation of half -fatty cheeses, 72 to 



80 kg., on an average 76 kg.; and in the preparation of 



skim -milk cheeses, 66 to 76 kg., on an average 71 kg. In 



the manufacture of soft cheeses, under otherwise similar 



