
New Yorx AGRICULTURAL ExpERIMENT STATION. 519 
7. INFLUENCE oF Composition oF Mirtx on YIELD oF CHBESE. 
1. Yield of Green Cheese from 100 Pounds of Milk. 
_ From 100 pounds of milk there were made during the season 
from 9.30 to 11.15 pounds of green cheese, the average being 10 
pounds. 
2. Pounds of Milk Required to Make One Pound of Cheese. 
From 8.97 to 10.75 pounds of milk were required to make one 
pound of cheese, 10 pounds being the average. 
3. Amount of Water Retained in Cheese made from 100 Pounds 
of Milk. 
The amount of water retained in the cheese made from 100 
pounds of milk varied during the season from 3.10 to 4.08 pounds, 
and averaged 3.68 pounds. 
4, Amount of Lat Retained in Cheese made from 100 Pounds 
. of Milk. 
The amount of fat retained in the cheese made from 100 
pounds of milk varied during the season from 3.19 to 3.63 pounds, 
and averaged 3.41 pounds. The variation in the amount of fat 
retained in the cheese made from 100 pounds of milk followed 
very closely the variation of fat in 100 pounds of milk. 
5. Amount of Casein, etc., Retained in Cheese made from 100 
Pounds of Milk. 
The amount of casein, etc., retained in the cheese made from 
100 pounds of milk varied during the season from 2.21 to_2.51 
pounds, and averaged 2.34 pounds. 
6. Relation of Fat in Milk to Yield of Green Cheese. 
Each pound of fat produced from 2.51 to 2.98 pounds of cheese, 
the average for the season being 2.72 pounds. 
8. Loss or Wericut IN CHEESE. 
1. Loss of Weight of 100 Pounds of Cheese. 
The loss of weight for 100 pounds of cheese between dates of 
manufacture and sale varied from 1.80 to 5.16 pounds, and 
averaged 3.40 pounds for the season, 
