================================================================= GROUP | POUNDS OF FAT IN | POUNDS OF FAT LOST | PER CENT OF FAT | 100 LB OF MILK | IN WHEY FOR 100 | IN MILK LOST | | LB. OF MILK | 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. +214. Effect of bacterial-content of milk on yield of cheese.+--The bacterial-content[96] of the milk influences the yield by affecting both the moisture-content and the losses. If the milk is sour or has bad fermentation, the losses will be increased because the curd cannot be carefully handled, and the moisture cannot be incorporated to the extent that it can in clean milk, without injury to the quality. The proper-cooling of the milk in one instance increased the yield 0.3 pound of cheese for each 100 pounds of milk. The more moisture that can be incorporated into the cheese up to the legal limit, the greater the yield. +215. Factors affecting the moisture-content of Cheddar.+--The amount of moisture that can be incorporated in a curd depends on several factors.[97] The following increase the moisture-content control of the cheese: 1. Cutting the curd coarse. 2. High setting temperature. 3. Low acid in the curd at time of removing whey. 4. Not stirring the curd with the hand as the last of the whey is removed. 5. Slow pressure. 6. High piling of the curd in the cheddaring process. 7. Small amount of salt. 8. Holding the curd at low temperature after the whey is removed. 9. Large amount of rennet. 10. Cutting the curd hard. The following factors decrease the moisture-content of the cheese: 1. Fine cutting. 2. Low setting temperature. 3. High acid in the curd at time of removing the whey. 4. Stirring the curd with the hand as the last of the whey is removed. 5. Fast pressure. 6. Low piling of the curd in the cheddaring process. 7. Large amount of salt. 8. Holding the curd at high temperature after the whey is removed. 9. Small amount of rennet. 10. Cutting the curd soft.