+211. Relation of fat to casein in normal milk.+--In order to understand the relation of the composition of the milk to yield of cheese, one must be familiar with the relation of the fat to the casein in normal milk. The following table[94] shows the relation of fat to casein in normal milk: TABLE IX SUMMARY SHOWING THE RELATION OF FAT TO CASEIN IN NORMAL MILK ==================================================================== | | | | | AVERAGE | | | AVERAGE | AVERAGE | POUNDS OF | PER CENT | NUMBER | PER CENT | PER CENT | CASEIN FOR GROUP | OF FAT IN | OF | OF FAT IN | OF CASEIN | EACH POUND | MILK | SAMPLES | EACH IN | EACH | OF FAT IN | | | GROUP | GROUP | MILK --------+-----------+----------+-----------+-----------+------------ I | 3.0-3.5 | 22 | 3.35 | 2.20 | 0.66 II | 3.5-4.0 | 112 | 3.72 | 2.46 | 0.66 III | 4.0-4.5 | 78 | 4.15 | 2.70 | 0.65 IV | 4.5-5.0 | 16 | 4.74 | 3.05 | 0.64 V | 5.0-5.25 | 7 | 5.13 | 3.12 | 0.61 ==================================================================== Table IX shows that the pounds of casein for each pound of fat are not constant but that the casein does not increase in proportion to the fat above 4.0 per cent of fat in the milk. +212. Influence of fat in milk on yield of cheese.+--The following table shows the influence which fat in the milk has on the yield of cheese:[94] TABLE X SUMMARY SHOWING RELATION OF FAT IN MILK TO YIELD OF CHEESE ============================================================== | AVERAGE PER | POUNDS OF GREEN CHEESE | POUNDS OF GROUP | CENT OF FAT | MADE FROM 100 LB. OF | GREEN CHEESE | IN MILK | MILK | MADE FOR 1 LB. | | | OF FAT IN MILK ------+-------------+------------------------+---------------- I | 3.35 | 9.14 | 2.73 II | 3.72 | 10.04 | 2.73 III | 4.15 | 11.34 | 2.70 IV | 4.74 | 12.85 | 2.71 V | 5.13 | 13.62 | 2.66 ==============================================================