From this discussion, it is evident that the yield of cheese from 100 pounds of milk increases with higher percentages of fat and casein in the milk, with reduced losses of solids during manufacture, with the absence of undesirable fermentations, and with the incorporation of large amounts of water. +216. Variations of the Cheddar process.+--The Cheddar process, as already described, is widely employed in cheese factories. Many varieties are found, however, and varietal names are used for such products. A whole series of these forms are either locally or widely made in England and taught in the English dairy schools. Some of these varieties resemble the factory Cheddar product fairly closely; others are clearly different products. A typical series of the variations as developed in America will be considered. In the commercial trade Cheddar cheese is usually designated by some name which indicates its size. The size of the cheese is determined by that of the hoops. The hoops vary both in diameter and height. The table on the following page shows the usual sizes of the hoops and the weight and name applied to the cheese. +217. Cheddar-type cheese from pasteurized milk.+--Sammis and Bruhn[98] have described a variation of the Cheddar process to overcome the difficulties of making cheese from pasteurized milk. Such milk curdles in very unsatisfactory manner unless some chemical is added to compensate for the salts lost and to offset the other changes resulting from heat. For this purpose, they found the use of hydrochloric acid satisfactory. TABLE XIII SIZE OF CHEESE HOOPS, WEIGHT, AND TERM APPLIED TO CHEESE ======================================================================== DIAMETER OF | HEIGHT OF | WEIGHT OF | TERM APPLIED TO HOOP | CHEESE | CHEESE | CHEESE | | POUNDS | ---------------+-------------------+------------+----------------------- 6-7 in. | 7-8 in. | 9-11 | Young America Tapers 5-7 in. | 10-14 in. | 10-16 | Long Horn 12-14 in. | 3½-4½ in. | 18-24 | Daisy or Picnic 14-15½ in. | 4-6 in. | 30-40 | Twin (two in same box) 14-16 in. | 4-7 in. | 35-40 | Flat 13½-15 in. | 10-12 in. | 40-50 | Cheddar 14-16 in. | 12-15 in. | 75-90 | Export ========================================================================