
New Yorx Aerioutrurat Exprerment Sration. 435 
establish some average relation between the amount of fat in 
' factory-milk and the yield of cheese; since this can be used 
as a general indication of the skill of the cheese-maker. If, for 
example, it was found that a cheese-maker was making, on an 
average, only 2.50 or 2.60 pounds of cheese for one pound of 
fat in milk, it would be -ground for suspicion that it was due 
to lack of skill, unless the results could be explained by some 
special conditions, such as the prevalence of tainted milk. 

