milk |.........|..........|........ Total time from }....| | | | setting to pressing} | Total Amount |.........|..........|........ ------------------------+-------+-----------+---------+----------+-------- % fat in lbs. fat estimated | If comments are added on .......whey ....... so lost. | reverse side, put cross here............ % of total milk | Work and ....fat lost in whey | Observations by......................... Assisted by............................................................... -------------------------------------------------------------------------- +YIELD+ Day and Date......................... Time....................... Serial Weight of cheese when removed from press to curing room,......lbs. No.... lbs. milk for Kind of cheese made lbs. cheese per ..........one lb. cheese. ................... ......100 lbs. milk lbs. cheese for one No. of cheese made. lbs. cheese for one ..........lb. fat in milk. ................... ....lb. total solid If comments are added on reverse side put cross here........... Work and observations by.................................................. -------------------------------------------------------------------------- Arranged by W. W. Hall. [Illustration: FIG. 30.--Receiving, sampling, weighing and running the milk into the cheese vat.]