FARM DAIRYING 



443 



2. In order to have the best cheese possible there must be a 

 supply of good milk. 



3. A good starter must be used in connection with the cheese. 



4. Soft cheeses can often be made and marketed in connec- 

 tion with butter-making on the farm. 



5. The commercial life of soft cheeses is so short that there 

 must be an easily available and ready market. 



6. While there is a large profit in the making of soft cheeses, 

 there are so many losses that in many cases what appears to be 

 a profit will be turned to a loss before the cheese can be sold. 



PROBLEMS IN DAIRY ARITHMETIC 



The dairyman needs to make many mathematical calcula- 

 tions in connection with the handling of his products. As a 

 guide in solving the more common problems, the following 

 examples and directions are given. 



Market milk and cream (Ross) 



Converting pounds to quarts and quarts to pounds. 



In converting quarts of milk to pounds or pounds to quarts, it is 

 necessary to know that a quart of milk weighs 2.15 lb. While it is true 

 that the composition of milk is variable, the difference in weight is not 

 great enough to affect the practicability of always using 2.15 lb. as the 

 weight of one quart of whole milk. 



The weight of a quart of cream is not constant because the percentage 

 of fat in cream is exceedingly variable. The following table gives the 

 weight of a quart of cream of different percentages of fat : 



Percentage op Fat 



Weight of 



One Quart op 



Cream in 



Pounds 



Weight of 



One Gallon 



of Cream 



in Pounds 



20 



2.115 

 2.100 



2.088 

 2.055 

 2.028 



8.460 



25 



8.400 



30 



8.352 



40 



8.220 



50 • 



8.112 



