352 Report oF THE CHEMIST OF THE 
can estimate the butter yield from knowing the per cent. of fat in 
milk. Our work justifies us in saying that we can find the yield 
of green cheese from 100 pounds of any milk by multiplying the per 
cent. of fat by 1.1 pounds and the per cent. of casein by 2.5 lbs. 
and adding together the two products. For example, suppose a 
milk contains 4 per cent. of fat and 2.66 per cent. of casein, how 
much cheese should be made from it? 4 multiplied by 1.1 pounds 
equals 4.4 pounds; 2.66 multiplied by 2.5 pounds equals 6.65 
pounds. Adding together 4.4 pounds and 6.65 pounds we have 
11.05 pounds, as the amount of green cheese produced by 100 pounds. 
of such milk. If a cheese-maker produces less than this amount, 
he either retains less than the average amount of water or he loses 
some fat and casein in the process of manufacture, or he may suffer 
loss from both causes. On the other hand, if a cheese-maker pro- 
duces more cheese than the above amount, he accomplishes this 
by retaining more water than the averageamount. The rule above 
given holds good, so far as the composition of milk is concerned, 
in the yield of average green cheese, as made in New York. We 
know of no rule that can possibly cover the cases of individual 
variations that are due to variations in conditions of manufacture. 
In calculating the amount of cheese that can be made from the 
milk of different cows, we have made use of this rule, and are 
confident of presenting much more consistent and reliable results 
than we could possibly secure by attempting to make cheese with 
the small amounts of milk at hand. And even if we had large 
amounts of milk to use, it would be difficult to keep the conditions 
of manufacture so uniform in all cases as to secure results equally 
uniform as those secured by calculation. 
We shall present our data relating to the comparison of differ- 
ent breeds of dairy cattle in connection with the production of 
cheese under the following heads: 
1. Amount of fat and casein produced in milk. 
. Amount of cheese produced. 
. Amount of cheese produced from 100 pounds of milk. 
. Amount of milk required to produce one pound of cheese. 
. Relation of fat in milk to yield of cheese. 
. Cost of one pound of cheese. 
. Money value of cheese produced. 
Io on wD 
