236. 
: Milk and Its Products 
Table showing relation of fat in milk to yield of cheese 
7 reen Poun 
Group. Per mei fat in ee yi 7 cheese spat for one 
° Tbs. of milk. pound of fatin milk. 
I. 3 to 3.5 9.14 2.73 
II, 3.5 to 4 10.04 2.70 
III. 4 to 4.5 11.34 2.73 
IV. 4.5 to 5 12.85 2.71 
Vv. 5 to 5.25 13.62 2.66 
Babcock* tabulated the results of a large num- 
ber of observations in factories in Wisconsin in the 
accompanying tables, and while agreeing in the main 
with “Van Slyke, was forced to conclude that, “at the 
same season of the year, rich milks do not: yield as 
much cheese in proportion to the fat they contain as 
do poor milks, but that a rich milk toward the end of 
the season may do as well as a much poorer milk 
earlier in the season.” 
Table showing yield of cheese in Wisconsin factories according to 
per cent of fat in milk 
No. of No.of |Range of fat| Average per Fade Lbs. of cured 
groups. reports. | percent. | cent of fat. | cheese per | Cheese for 
100 Ibs. milk.| 1 Jb. fat. 
1 24 under 3.25 “3.126 9.194 2.941 
2 90 3.25—3.50 3.382 9.285 2.730 
3 134 3.50—3.75 3.600 9.407 2.613 
4 43 3.75—4.00 3.839 9.808 2,562 
5 46 4.00—4.25 4.090 10.300 2.512 
6 20 over 4.25 4.447 10.707 2.407 
All groups. . 347 3.64 9.566 2.628 
*Wisconsin Agricultural Experiment Station, 11th Annual Report, p. 137. 
