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MANUAL OF MILK PRODUCTS 



CHEESE PROBLEMS (Fisk) 



Estimating cheese yield of milk, using fat-content as a basis of 

 calculation. 



The results of careful experiments show that within reasonable 

 limits the yield of cheese increases with the percentage of fat in the 

 milk. 



Percentage of Fat in the 

 Milk 



Pounds of Cheese from 

 100 Pounds of Milk 



Pounds 

 Pound 



of Cheese for 1 

 of Fat in Milk 



3.0 





8.28 



9.41 



10.56 



12.51 





2.76 



3.5 . 

 4.0 . 



4.8 . 





2.68 

 2.64 

 2.60 



Problem 1 



How much more cheese can be made from 2000 lb. of milk testing 

 4 per cent fat than from 2000 lb. of milk testing 3.5 per cent fat? 



2000 X .04 = 80 (lb. of fat) 



If each pound of fat in milk testing 4% fat yields 2.64 lb. of cheese, 

 then 



80 X 2.64 = 211.2, number of lb. of cheese from 2000 lb. of milk 

 testing 4% 



2000 X .035 = 70 (lb. of fat) 



If each pound of fat in 3.5% milk yields 2.68 lb. of cheese, then 



70 X 2.68 = 187.6, number of lb. of cheese from 2000 lb. of 3.5% 

 milk 



211.2 lb. cheese — 187.6 lb. cheese = 23.6 lb. cheese. Answer. 



Problem 2 



A farmer producing 225 lb. of milk daily, testing 3.5 per cent fat, 

 lives an equal distance from two cheese factories. Cheese-maker A is 

 very careless in his methods and the average loss of fat in his whey is .37 

 per cent ; while cheese-maker B takes more pains, and the average loss 

 of fat in his whey is .29 per cent. When cheese is selling at 13 cents a 

 lb., how much more will the farmer receive in 30 days if he delivers his 

 milk to B rather than to A ? 



