CHEDDAR CHEESE 



295 



"Taking milk as it averages, we find the following variation 

 of relation between fat and cheese yield in mormal milks con- 

 taining different amounts of fat. The cheese yield is based 

 on a uniform percentage of water in the cheese, 37 per cent. 



Ratio of Fat to Cheese Yield in Normal Milk 



Fat in Milk 



Casein in Milk 



Amount of Cheese 

 Made from 100 

 Pounds of Milk 



Amount of Cheese 



Made for Each 



Pound of Fat 



in Milk 



per ct. 



per ct. 



lb. 



lb. 



3.00 



2.10 



8.30 



2.77 



3.25 



2.20 



8.88 



2.73 



3.50 



2.30 



9.45 



2.70 



3.75 



2.40 



10.03 



2.67 



4.00 



2.50 



10.60 



2.65 



4.25 



2.60 



11.17 



2.63 



4.50 



2.70 



11.74 



2.61 



4.75 



2.80 



12.31 



2.59 



5.00 



2.90 



12.90 



2.58 



"Casein, as we have shown, does not increase as rapidly as 

 fat does in milk, and, therefore, milk richer in fat usually 

 contains less casein in proportion to fat than does milk less 

 rich in fat. In harmony with this condition and as a result of 

 it, the amount of cheese made for a pound of milk-fat decreases 

 as the percentage of fat in milk increases. This is clearly 

 shown in the preceding table. 



"An interesting fact shown in this table is that the rate of 

 decrease of the ratio of fat to cheese yield is less rapid as the 

 percentage of fat in milk increases. Thus, in the case of milks 

 containing 3 and 3.25 per cent of fat, the decrease of cheese yield 

 in relation to fat is from 2.77 to 2.73, a difference of 0.04 lb. ; 

 between 3.25 and 3.50, and also between 3.50 and 3.75, the 

 decrease is 0.03 ; for each 0.25 per cent of increase of milk-fat ; 



