TABLE X

Summary Showing Relation of Fat in Milk to Yield of Cheese
GroupSverage Per
Cent of Fat in
Milk		Pounds of
Green Cheese
Made from
100 Lb.
of Milk		Pounds of
Green Cheese
Made for 1 Lb.
of Fat in Milk

I
3.35
9.14
2.73
II3.7210.042.73
III4.1511.342.70
IV4.7412.852.71
V
5.13
13.62
2.66

Table X shows that as the fat in the milk increases, the pounds of cheese made from 100 pounds of that milk increases; but the amount of cheese made for each pound of fat in the milk does not increase. This is due to the fact pointed out in Table IX, namely, that as the fat increases in the milk the casein does not increase in the rich milk in proportion to the fat. From Tables IX and X this conclusion may be drawn: that as the percentage of fat increases in the milk the more cheese can be made from 100 pounds of that milk, but after the increase in fat gets above 4 per cent the amount of cheese that can be made for each pound of fat in the milk is decreased because the casein does not increase in proportion to the fat. No exact statement of yield can be made without first stating the moisture-content of the cheese. The losses also must be considered.

Van Slyke[95] in the following Table XI shows the effect of the fat-content of normal milk on the yield of cheese.

The moisture-content of all the cheeses is reduced to a uniform basis of 37 per cent. (See cut showing yield of cheese, [Fig. 52.])

Fig. 52.—The figures represent the relative yield of cheese containing different percentages of fat, but all have a uniform content of 37 per cent water.