The Book of Cheese

by Charles Thom; W. W. Fisk

CHAPTER XIII

COMPOSITION AND YIELD OF CHEDDAR CHEESE

So many factors affect the composition and yield of Cheddar cheese that no positive or exact statement can be made unless other facts are definitely known. The following factors affect both the composition and yield:

1. The chemical composition of the milk.

2. Amount of moisture incorporated into the cheese.

3. The amount of solids lost in cheese-making.

4. The skill of the cheese-maker.

5. The bacterial-content of the milk.

210. Composition of milk, whey and cheese.—The following Tables[93] VI, VII, VIII, which are the average of forty-eight factories for the season of 1893, show the minimum, maximum and average composition: