
New York AGRICULTURAL EXPERIMENT STATION. 445 
5. The Influence of Skimming Milk and Adding Cream“upon 
| the Yield of Cheese. 
TABLE SHOWING RELATION oF MILK-CONSTITUENTS TO YIELD OF 
GREEN CHEESE. 

Potndeé Pad'| enncit andl 
; ounds of fat | casein and al- 
D He seen aarti in green cheese |bumen in green 
éfmi albumen in 100 | made from 100 from 100 Ibs made from 100| cheese made 
: Ibs. of milk. Ibs. of milk. ‘ Ibs. of milk. from 100 Ibs. 
a oe Pounds ot Pounds of Pounds of 
fat in 100 Ibs casein and green cheese 





of milk. of mille: 
*2 40 3.47 10.00 4.36 | 9.24 2.75 
*2 90 3.21 9.35 $°960;;1 2.66 2.45 
#9 95 3.26 9.10 3.55 2.69 2.46 
e320 3.91 9.41 3.89 2.94 2.44 
*3 25 3127 9.80 3.79 3.02 2.46 
#355 3.46 10.20 3.69 3.35 2:62 
*3 80 3.48 11.47 4.60 3.53 2.74 
ie ee 3.30 11.10 4.25 3.95%) 2.52 
t5.70 3.32 14.16 5/57 5.28 2.64 
+6.00 3.46 13.30 439027 5.66 | 2.66 




Since the retention of water in skim-milk cheese is a considera- 
tion greatly affecting the yield, we can best study the question of 
yield by making comparison between the actual yield and the 
theoretical yield calculated on a basis of 36.5 per cent., water in 
the cheese, the sume as we used for the whole-millk cheese. 



Pounds of Pounds of 
cheese contain-|water in cheese 
ing 36.5 percent | containing 36.5 
water made _ | per cent. water 
from100 pounds} made from 100 
of milk. pounds of milk. 
Pounds of 
Pounds of Pounds of . 
iene ph int solidsin cheese| green cheese A tesa Shep 
i f Pak made from 100 | made from 100 | 67" S09 pounds 
AO aes pounds of milk.|pounds of milk, of muik. 






*2 40 5.64 10..00 4.36 8.90 3.26 
*2 90 5.39 9.35 3.96 8.50 Suh 
*9 95 5.55 9.10 3.55 8.75 3.25 
*3 .20 5.59 9.41 3.82 8.82. 3.428 
*3 95 6.01 9.80 3.79 9.48 3.47 
*3 55 Gobet 10.20 3.69 10.27 3.76 
*3 80 6.87 11.47 4.60 10.84 3.97 
4.22 6.85 11410 4.25 10.81 3.96 
+5. 70 8.59 14.16 5.57 | 13,55. LA ee 06 
me6.00. >) 8.98 13,30 ess Cae Thai can br amy eee dell 
a TESS Dias SD eh AP ee een Mati BR 
* Partially skimmed. + Cream added. ; 
