
364. REPORT OF THE CHEMIST OF THE 
XV. COMPARISON OF DAIRY BREEDS OF CATTLE WITH 
REFERENCE TO PRODUCTION OF CHEESE. 
The results of our investigation of cheese appear to indicate 
that the yield of cheese from a given amount of milk depends, 
when the conditions of manufacture are fairly uniform, upon the 
following factors : 
Ist. The amount of fat in the milk. 
2d. The amount of casein and albumen in the milk. 
3d. The amount of fat relative to the amount of casein and 
albumen. 
The indications are that, when we shall have continued our 
experiments on a more extensive plan, we shall, in all probability, 
be able to calculate very closely from the composition of the milk 
the amount of cheese that can be made from a given quantity of 
it ; and possibly we may be able to do this accurately enough for 
all commercial purposes from knowing only the amount of fat 
contained in the milk. 
Basing our calculations upon the results already secured, we 
will apply them to estimating the amount of cheese that could be 
made from the milk of the different breeds under investigation. For 
this purpose, we assume the following as a basis for calculating: 
the cheese-producing power or efficiency of the different kinds of 
milk : 
1. The loss of fat is made seven per cent. of the milk-fat, when 
the milk contains, on an average, 1.20 pounds of fat or less for one 
pound of casein and albumen, as in the case of the Ayrshires, 
Devons, Holderness and Holsteins. ‘The loss of fat is made eight 
per cent. of the milk-fat, when the milk contains, on an average, 
1.40 pounds of fat for one pound of casein and aibumen, as in the 
case of the Guernseys. The loss of fat is made ten per cent. when 
the milk contains, on an average, 1.50 pounds or more of fat for 
one pound of casein and albumen, as in the case of the Jerseys. 
2. The loss of casein and albumen is made uniformly twenty- 
three per cent. of ths casein and albumen contained in the milk. 
3. The other constituents of the cheese, as water, salt and other 
ash constituents, sugar, lactic acid, etc., are calculated as being 
four and one-half pounds for the cheese made from 100 pounds 
of milk. | | 
