1 
THE CONSTITUTION OF MILK. 
PER CENT OF FAT IN CHEESE FROM MILKS OF DIFFERENT 
COMPOSITION. 
; Yield of Cheese ‘ Pounds of Cheese 
Per cent Fat in " Per cent Fat in = 
Milk, a ies Cheese. a ee ee 
3.13 9.19 29.7 2.94 
3.38 9.24 32.3 2.78 
3.60 9.41 34.0 2.61 
3.84 9.31 35.1 2.56 
4.09 10.30 35.8 2.51 
4,45 10.71 37.8 2.41 
Average__--3.75 34.1 2.63 
It will be observed that the results with the rule given 
above correspond very closely to the results in actual practice. 
The results given in the preceding table illustrate the difference 
in the quality of the cheese due to differences in the fat con- 
tent of the milk used; as the fat in the milk increases, it also in- 
creases in the cheese, making a mellower cheese which is more 
pleasing to the consumer. 
The yield of cheese per pound of fat, however, decreases 
with the increase of fat in the milk. In the case of 3-per ct. 
milk, nearly 3 pounds of cheese is obtained per pound of fat 
while 4-per ect. milk produces about 2144 pounds of cheese per 
pound of fat in the milk. 
It will be seen that, on the average, 2.63 pounds of cheese 
was obtained per pound of fat in these trials. Experiments 
made under a variety of conditions have shown that a 
pound of fat in normal factory milk will produce 2.7 
Ibs. of green Cheddar cheese. This makes a convenient method 
of calculating the approximate yield of cheese from the test of 
the milk; e. g. 100 lbs. of milk testing 3.7 per ct. will make 
3.7X2.7=10.0 lbs. of green cheese. The factor 2.6 will give the 
average yield of cured cheese.* ; 
It has been shown from market quotations that the true 
value of milk for cheese is in proportion to its fat content, so 
far es skim-milk cheese, half-skim, and full-cream cheese are 
*“Yesting Milk and Its Products,” 22d ed., p. 199 (see p. 24, footnote, 
this book). 
