FANCY CHEESES 



367 



Influence of composition of milk on yield of cheese. 



Table Showing Relation of Milk Constituents to Yield of 



Cheese 



No. OF 



ExPFRI- 

 MENT 



Pounds 

 of Fat 

 in 100 

 Lb. of 

 Milk 



164 



2.45 



155 



2.50 



165 



2.55 



158 



2.60 



153 



2.65 



157 



2.65 



163 



2.65 



159 



2.70 



154 



2.75 



161 



2.90 



156 



2.95 



162 



3.10 



152 



3.15 



160 



3.20 



Pounds of 

 Casein and 

 Albumin in 



100 Lb. of 

 Milk 



3.13 

 3.20 

 3.10 

 3.05 

 3.13 

 2.91 

 3.13 

 2.83 

 3.11 

 3.21 

 2.95 

 3.17 

 3.31 

 3.26 



Pounds of 



Green 



Cheese 



Made from 



100 Lb. of 



Milk 



9.60 

 11.15 



9.85 

 10.25 

 10.10 

 10.37 

 10.26 

 10.80 

 11.24 

 10.55 

 11.82 

 10.63 

 10.30 

 10.90 



Pounds of 



Water in 



Cheese 



Made from 



100 Lb. of 



Milk 



4.58 



6.17 

 4.50 

 4.78 

 4.84 

 4.98 

 4.86 

 5.79 

 6.02 

 5.11 

 6.15 

 5.02 

 4.50 

 4.97 



Pounds of 



Fat in 



Cheese 



Made from 



100 Lb. of 



Milk 



2.06 

 2.20 

 2.23 

 2.17 

 2.35 

 2.26 

 2.22 

 2.19 

 2.42 

 2.49 

 2.62 

 2.66 

 2.73 

 2.76 



Pounds of 

 Casein and 

 Albumin in 



Cheese 



Made from 



100 Lb. of 



Milk 



2.37 

 2.50 

 2.36 

 2.33 

 2.40 

 2.19 

 2.36 

 2.14 

 2.38 

 2.45 

 2.24 

 2.40 

 2.48 

 2.49 



Yield of green cheese from one hundred pounds of milk. 



The yield of cheese from 100 lb. of milk varied from 9.60 to 

 11.82 lb. and averaged 10.56 lb. 

 Amount of water retained in cheese. 



In the cheese made from 100 lb. of milk there were retained 

 from 4.50 to 6.17 lb. of water with an average of 5.16 lb. This 

 is a very much larger amount of water than is retained in cheese 

 made from normal milk by the ordinary cheddar process. 

 Edam cheese loses about 8 per cent of its weight in curing. 

 Comparison of Edam and American cheddar cheese with reference 

 to profit in manufacture. 



In comparing the profit derived from the manufacture of 

 Edam and American cheddar cheese, we must consider the 



