160 Milk and Its Products. 
Table showing relation of fat in milk to yield of cheese. 
Pounds of green | Pounds of green 
Group. | Ber een ee fatin |cheese made from 100; cheese made for one 
a Ibs. of milk. pound of fat in milk. 
é = — 
Lis 3 to 3.5 9.14 2.83 
II. | 3.5 to 4 10.04 2.70 
II. | 4 to 4.5 11.34 2.73 
Ty, « 4.5 to 5 Las 2.71 
¥, | 5 to 5.25 13.02 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 ore Lbs. of cured 
groups. reports. per cent. cent of fat. | cheese per cheese for 
100 Ibs. milk.) 2 1b. fat. 
1 ud under 3.25 3.126 9.194 2.941 
2 90 3.25-—-3.50 8.882 9.285 2.730 
3 134 3,503.75, 3.600 9.407 L 2.613 
4 43 3.75—4.00 3.839 9.806 2.562 
5 46 4.00—4.25 4.090 10.300 2.512 
6 20 over 4.25 4447 10.707 2.407 
All groups. . 347 Lol 9.566 | 2.628 
*Wisconsin Agricultural Experiment Station, 11th Annual Report, p. 137. 
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