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.
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 |
| 3.25 | 2.20 | 8.88 | 2.73 |
| 3.50 | 2.30 | 9.45 | 2.70 |
| 3.75 | 2.40 | 10.03 | 2.67 |
| 4.00 | 2.50 | 10.60 | 2.65 |
| 4.25 | 2.60 | 11.17 | 2.63 |
| 4.50 | 2.70 | 11.74 | 2.61 |
| 4.75 | 2.80 | 12.31 | 2.59 |
| 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:
TABLE XII
| Summary Showing Amount of Fat in Milk Lost inCheese-making | |||
| Group | Pounds of Fat in 100 Lb. of Milk | Pounds of Fat Lost in Whey for 100 Lb. of Milk | Per Cent of Fat in Milk Lost in Whey |
I | 3 to 3.5 | 0.32 | 9.55 |
| II | 3.5 to 4 | 0.33 | 8.33 |
| III | 4 to 4.5 | 0.32 | 7.70 |
| IV | 4.5 to 5 | 0.28 | 5.90 |
| V | 5 to 5.25 | 0.31 | 6.00 |
Table XII shows that the percentage of fat in the whey is approximately the same for milk high or low in fat. But the milk low in fat loses a higher percentage of the total milk-fat in each 100 pounds of whey.