10 BULLETIN 656, U. S. DEPARTMENT OF AGRICULTURE. 
Table 5. — Amount of juice recovered as free run and under pressure. 
Kind of juice. 
1. Juice delivered during cheese making per cent. 
2 . Total free-run j uice do . . . 
3. Juice delivered at low pressure do. . . 
4 . Juice delivered at high pressure do . . . 
5. Juice recovered per ton of pulp gallons. 
Total amount of free run, 80 per cent is recovered during cheese making and in the 
first 15 minutes after the cheese is prepared. 
Experi- 
ment 1. 
33 
57 
33 
10 
183 
Experi- 
ment 2. 
17 
193 
It is evident that the greater part of the total available juice of the 
fruit exists in the free state, and that it requires but little pressure 
to recover from 83 to 90 per cent of the entire yield. 
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Fig. 1.— Relation between time allowed for settling and amount of free-run juice recovered. 
Figure 1 shows that after 25 minutes — a 10-minute cheese-making 
and 15-minute settling period — in Experiment 1, 56 gallons of juice 
out of 70 gallons, the total amount of the free run, is recovered, or 80 
per cent; and in Experiment 2, 58 gallons out of 69, or 84 per cent, 
is recovered. This proves that a 15-minute settling period is suf- 
ficient to recover more than 80 per cent of the juice obtainable by 
settling or free run. 
After the cheese has settled, pressure is gradually applied and in- 
creased until it reaches about 100 tons, figured on a 10-inch ram, or 
about 2,546 pounds per square inch on the ram. The manner of 
increasing or holding the pressure varies in different factories. In 
