308 SCIENCE AND PRACTICE OF DAIRYING. 



as to the entire course of creaming should be noted. In cheese- 

 making, particulars should be noted with regard to the use of rennet 

 and cheese colours, the duration of the thickening period, the treat- 

 ment of the curd, and the temperature and the relative moisture in 

 the cheese store-room. Where ice is used for different purposes, 

 careful records should be kept, and particulars as to the weather 

 and other conditions, which do not admit of enumeration in this 

 place, should also be taken. 



For the purpose of determining the milk record of the year, milk 

 registers may be used, in which the weekly results of the testing of samples 

 should be entered. The percentage of fat in the milk may be determined 

 once every week. 



If the figures with regard to the treatment of milk are perfectly re- 

 corded, it is possible to determine daily, weekly, monthly, or yearly the 

 success of the treatment of milk, either on an average or in individual 

 cases. 



For example, if one finds that 100 kilos, yield 



Cream, 16-68 



Skim-milk, 8275 



Loss, ... ... ... *57 



100-00 



by dividing 16'68 into 100, the result will be 5-995, a number which 

 indicates how many parts by weight of milk correspond to 1 part by 

 weight of cream. This number is used for calculating the yield of butter 

 from milk by weight, in which the cream coming from the milk to be 

 treated is not all made into butter. If, for example, 10 kilos, is all that 

 is used of the entire quantity of cream obtained, the quantity of milk 

 treated must be diminished by 10 x 5-995, which equals 59-95, in order 

 to obtain the quantity of milk used to get the amount of butter. 

 For example, it is found that 100 kilos, of cream yield 



Butter, 20-38 



Butter-milk, 7770 



Loss, 1-92 



100-00 



To these, 100 parts by weight of cream, as we know, correspond 599 -5 

 parts by weight of milk, according to which we find that for every part by 



