The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . e amount of cheese made for a pound of milk-fat decreases as the percentage of fat in milkincreases. This is clearly shown in the precedingtable. An interesting fact shown in this table is thatthe rate of decrease of the ratio of fat to cheeseyield is less rapid as the percentage of fat in milkincreases. Thus, in the case of milks containing3 and per cent of fat, the dec
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . e amount of cheese made for a pound of milk-fat decreases as the percentage of fat in milkincreases. This is clearly shown in the precedingtable. An interesting fact shown in this table is thatthe rate of decrease of the ratio of fat to cheeseyield is less rapid as the percentage of fat in milkincreases. Thus, in the case of milks containing3 and per cent of fat, the decrease of cheeseyield in relation to fat is from to , a differ-ence of pound ; between and , and alsobetween and , the decrease is ; foreach per cent of increase of milk-fat to per cent, the decrease in the ratio isonly ; and between and per cent,the decrease is only This is explained by the 208 SCIENCE AND PRACTICE OE CHEESE-MAKING fact, already emphasized (p. 190), that in the caseof milk rich in fat, a smaller proportion of the fatis lost in cheese-making- than in the case of milkpoorer in fat. PER CENT. OF FAT IN MILK AND YIELD OF CHEESE. FIG. 37—DIAGRAM SHOWING YIELD AND CONSTITUENTS OF CHEESE FROM 100 POUNDS OF MILK OF DIFFERENT BREEDS OF DAIRY cows The figures inimediately above each cohinin give the number of poundsof cheese (containing 37 per cent of water) made from 100 pounds of milk. Thefigures in the diagram give the pounds of each constituent in tlie cheese. Thefigures at the top of the diagram indicate percentage of fat in milk. In this connection, it will be interesting to observehow the matter works out when applied in the caseof the milk of different breeds of cows. MILK AND YIELD OF CHEESE 209 RATIO OF FAT TO CHEESE YIELD IN MILK OF DIFFERENT BREEDS Breed Per cent of fat in milk Per cent of casein in milk Pounds of cheese made for 100 pounds of milk Pounds ofcheese made for each pound
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