KEEPING OF BOOKS. 309 



599'5 

 weight of butter 20-88 = 29*41 parts by weight of milk correspond, or 



for every 100 parts by weight of milk -^- = 3*4 parts by weight of 



butter correspond. If the skim -milk be made into skim-milk round 

 cheeses, we further know, for example, that 100 kilos, of skim-milk yield 

 on an average 



Cheese, 7'96 



Whey, 89-61 



Loss, 2-43 



100-00 kilos. 



From this we find that for the preparation of one part by weight of fresh 

 cheese, ^, = 12-56 parts by weight of skim-milk are required. From all 



the above-mentioned figures we finally discover that 100 kilos, of milk on 

 an average yield 



r Butter, 3-40 



Cream, 16'68 kilos, -j Butter-milk, ... 12*96 



[ Loss, -32 



c Cheese, 659 



Skim-milk, ... 8275 \ Whey, 74-15 



I Loss, 2-01 



Loss, -57 Loss, -57 



100-00 kilos. lQg;99. kilos. 



The total loss, therefore, in treating 100 kilos, of milk amounts to 2-90 

 kilos. If the gross value of the individual products and bye-products be 

 known, it is easy to calculate the gross value of a kilo, of milk from this. 

 In the preparation of fat cheeses, as, for example, in the preparation 

 of Emmen thaler, it is found on an average that 100 kilos, of milk yield 



Cheese, 



Whey butter, , 



Butter-milk, ... 



Ziger cheese, 



Whey 



Loss, ... 



100-00 kilos. 



For every one part by weight of fresh cheese, there is accordingly required 

 129 = ll-ll parts by weight of milk. 



