
New York AGRICULTURAL EXPERIMENT STATION. 267 
VIL INFLUENCE OF COMPOSITION OF MILK ON 
YIELD’ OF CHEESE. 
Under this head, we shall consider the following subjects : 
1. Influence of fat in milk on yield of cheese. 
2. Influence of casein and albumen in milk on yield of cheese 
3. Amount of milk required to make one pound of cheese. 
4, Summary of results. 
INFLUENCE oF Fat In MitKk on YIELD oF CHEESE. sath 
In the following table, the amount of cheese made from 
100 pounds of milk is calculated as chéese five weeks old. 
The figures under “pounds of fat in cheese from 100 pounds 
of milk” are based upon the average of all the analyses of 
each cheese. 
TABLE SHOWING RELATION oF Fat In MILK To YIELD OF CHEESE. 








Pounds of P Attar Pounds of ca- 
marketable | Pounds of fat |*9Une een. at) sein, water, 2 
NUMBER OF EXPERIMENT.| cheese made | in1001bs. | sans too ips, | ote in cheese i 
from 100 lbs. of milk. php dk. 8- | from 100 lbs... “eae 
of milk. of milk. ve 
LL aie ee TE SS 9.05 2.35 2.20 
MR aes 5 Bh tc NGSAMR TY Ag 8.86 3.01 2.73 
Meenas aie Wiles oak. dy es LO EY 3.88 3.56 
MPT Oi eas: cootsetce e 11,25 3.96 3.56 
Reemeeere SC NG UA wee Uicte, eis TT OF 4.70 4.04 
Eee ie Gisela Se alg 12.12 4.73 4.33 
MA ete at Os ete KOON che 11.12 4.80 4.47 
1) AO SERS he 12.52 6.49 5.78 






Statement of results. 
1. In the experiments described in this report, the increase in 
the yield of cheese was due to increase of fat in milk more than 
to any other constituent of the milk. 
In the foregoing table, it is noticeable that the yield of cheese 
increases, in most cases, when the fat in the milk increases. Is 
this increase of yield in cheese due alone to increase of fat in 
milk? We can answer this question more clearly by rearranging 
the data presented in the above table, in the following manner : 
