New YorK AGRICULTURAL EXPERIMENT STATION. ~— I71 
In general when the fat in milk increases one-fourth of one 
per ct. the casein increases one-tenth of one per ct. This applies 
to milk produced at about the same stage of lactation. For ex- 
ample, if we compare a sample of milk containing 3.5 per ct. of fat 
produced early in the period of lactation with another sample con- 
taining 4.5 per ct. of fat produced, at a period of lactation, say, 
three or four months later, the casein will be found, as a rule, to 
increase in proportion to the fat, as shown above in connection 
with Table II. 
(4) Increase of cheese yield with increase of fat in milk.— Fat 
and casein in milk produce the solid portion of cheese for the most 
part. When fat increases in milk, casein increases also. Hence, 
milk richer in fat produces larger yields of cheese than milk poorer 
in fat. The yield of cheese from milk varies as the amount of fat 
and casein in milk varies. As normal milk grows richer in fat, the 
same amount of milk makes more cheese, as shown by the following 
table: 
TABLE IV.— YIELDS OF CHEESE FROM MILKS VARYING IN FAT. 





Cheese Cheese 
made made 
Fat in from from one 
milk. 100 pound 
pounds of fat 
of milk. y in milk. 
Per ct. Dos: Cae Lt: 
3.00 8.30 PG 
3.25 8.88 2.73 
3.50 9.45 2.74 
3.75 10.03 2.67 
4.00 10.60 2.65 
4.25 11.20 2.63 
4.50 i AS 2.61 
— 



(5) Method of calculating cheese yield from percentage of fat in 
mulk.—In average factory milk we can find the yield of green 
cheese from 100 pounds of milk by multiplying the percentage of 
fat in milk by 2.7 as shown by us.!7 This rule applies only to 
normal milk containing 3.6 to 3.8 per ct. of fat. For milk contain- 
ing fat above 3.8 per ct., the results are usually too high. 
(6) Method of calculating cheese yield from percentage of fat 
s— Bale 42. 
