198 CHEESE MAKING. 
Table IV. Yield of Cheese from 100 lbs. of Milk. 
LACTOMETER DEGREES. 
Per cent. ' 
of fat. 
er cent. 
of fat. 
29 | 30 | 31 | 32] 33 
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-97(10. 10/10. 23)10.36/10.50)10.64/10.77 
- 13/10. 26]10.39/10.53/10.66)10.79/10.93 
- 28/10.39)10.54/10.68)/10.81]10,94)11.08 
-43/10.57)10.70)10,84)10.97)11.10)11.24 
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10.21]10.34)10.48/10.61)10.74/10.87)11.00/11.14)11.27/11.41/11.55 
10,36)10.49'10.63)10.76/10.89]11.03/11, 16/11. 29/11 .42/11.56/11.70 
10.52)10.65/10.78)10.92)11 ,05/11.18)11.31]11.45)11.58)11.71111.85 
10.67/10. 81/10.94)11.07)11, 20/11. 34)11.47/21.60/11.73/11.87/12.01 
10.83/10.96)11 ,09)11.22)11 .36/11 49/11 .62/11.76/11.89)12.02)12,16 
10.98]11.11)11.25/11,38)11.51/11.65)11.78)11.91]12.04)12.18]12. 32 
11.14/11,.27/11 40/1154) 11.67/11 .80/11.93/12.07/12. 20/12. 34)12, 48 
11.29/11 ,.42/11.55)11.69)11 .82)11.96/12.09]12. 23/12. 36)12.49]12.63 
11 ,45/11.58)11.71}1) .85)11.98)12.11]12.24)12,38]12.52/12.66]12.80 
11 .60/11.73/11.86/11.99]12.13)12.27)12.40)12.53)12.67/12.71/12.85 
11.76)11.89)12.02)12. 16/12, 29/12, 42/12 .55)12.69/12.83/12.97/13.01 
11,91}12.04)12.17/12.31)12.44/12.58)12.71/12.85)12.99113.12113.25 
12.07/12. 20/12.33/12.47/12.60)12.73)12.87/13.00/13.14/13.28)13.41 
12.22/12.35/12.48/12.62)12.75]12.89)/13.02)13.16}13.30|13.44113.57 
12.38)12.51)12.64/12.77/12.91/13.05)13.18)13.31/13, 45]13.59/13. 72) 
12.53)12.66]12.79112.93)13.06:13.19/13,33]/13.47/13.60]13.74/13.87 
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V. GOVERNMENT STANDARDS OF PURITY 
FOR CHEESE.* 
1. Cheese is the sound, solid, and ripened product made 
from milk or cream by coagulating the casein thereof with ren- 
net or lactic acid. with or without the addition of ripening fer- 
ments and seasoning, and contains. in the water-free substance, 
*Circ. No. 19, Office of the Secretary, U. 8S. Dept. of Agriculture. 
