Fs ge te 
——~ a ee SS ee 
New York AGRicutturaAL Experiment Station. 511 
TABULATED SouMMARY SHOWING PouNDs oF CHEESE ACTUALLY 
Maps ror OnE Pounp or Fat in MILK. 









Ave 
May. June. July. August. Fy pean foes 
: season. 
MDORBG, Flic t cc els esc 2.67 2.63 2.51 2.60 236400 Sees 
PSTeALCRU ss. seca 2.90 2.91 2.74 273 298" tices 
EES EO ache as 5 ape,e 2.79 | 2.78 | 2.64 | 2.66 | 2.80 2.72 


TABULATED SUMMARY SHOWING PouNbs oF CALCULATED CHEESE 
FoR OnE Pounp oF Fat In Mix. 









A 
May. June. July. August. 2a a Nout 
, season, 
BORBUP SURG sd... sss § 2.66 2.64 2.63 2.60 3.05 ¢y sen 
Greatest .......... 2.85 2.86 2.76 2.66 eBoy: tars tre een 
PAVETAPO f5 50... so. Ailey soi TO 2.64.6 B71 2.71 
a. The amount of cheese actually made for each pound of fat 
in the milk varied from 2.51 to 2.98 pounds, and averaged 2.72 
pounds. 
b. The average difference between the actual and calculated 
yield of cheese was 0.01 pound for one pound of milk-fat. 
c. The average calculated yield of cheese from 100 pounds of 
milk differed from the actual yield by-0.06 pound, the actual 
yield being 10 pounds, and the cal-ulated yield 9.94 pounds. 
d. The variations in individual cases between the actual and 
calculated yield of cheese was due to the variable amount of water 
retained in the cheese. 
XVI. THE LOSS OF WEIGHT IN CHEESE. 
Through the co-operation of Mr. F. H. Merry, we are able to 
present data relating to the loss of weight in cheese between the 
date of manufacture and sale. As will be seen in the table follow- 
ing, from three to four weeks elapsed between the date of manu- 
facture and sale. 
