TABLE XI

Table Showing the Effect of the Fat-Content ofNormal Milk on the Yield of Cheese
Per Cent of Fat
in the Milk		Per Cent of
Casein in
the Milk		Amount of
Cheese Made
frm 100 Lb.
100 Lb.
of Milk		Pounds of
Amount of Cheese
Made for Each
Pound of Fat
in the Milk

3.00
2.10
8.30
2.77
3.252.208.882.73
3.502.309.452.70
3.752.4010.032.67
4.002.5010.602.65
4.252.6011.172.63
4.502.7011.742.61
4.752.8012.312.59
5.00
2.90
12.90
2.58

213. Fat loss in cheese-making.—The amount of solids lost in the whey also affects the yield. The following table gives the amount of fat lost in whey with normal milk containing different percentages of fat: