Thank you for visiting SNEWPapers!
Sign up free
The Advocate
Topeka, Shawnee County, Kansas
What is this article about?
Article on cheese yield from milk, stating 2.5 pounds cured cheese per pound butter fat typically. Prof. Van Slyke's experiments show yields vary slightly with fat content (3.4-5%), with richer milk yielding better quality despite minor quantity difference. Example: 100 lbs 4% milk makes 10 lbs cheese; 5% makes 12 lbs.
Clipping
OCR Quality
Full Text
With ordinary milk the yield is about 2.5 pounds of cured cheese for each pound of butter fat in the milk. The per cent. of butter fat in different milks very nearly determines their relative values for cheese making. Prof. Van Slyke, of New York, found by a series of careful experiments that with milk ranging from 3.4 per cent. to 4.4 per cent., the amount to each pound of butter fat was 2.72 pounds of green cheese, or 2.5 pounds cured five weeks. It was found that 5 per cent. milk made but 2.4 pounds of cured cheese for each pound of butter fat, but the better quality of the cheese from the richer milk was thought to compensate for the slight difference in quantity. It will be seen that 100 pounds of 4 per cent. milk made 10 pounds of cheese and 100 pounds of 5 per cent. milk made 12 pounds of cheese.
What sub-type of article is it?
What keywords are associated?
What entities or persons were involved?
Where did it happen?
Story Details
Key Persons
Location
New York
Story Details
With ordinary milk the yield is about 2.5 pounds of cured cheese for each pound of butter fat in the milk. The per cent. of butter fat in different milks very nearly determines their relative values for cheese making. Prof. Van Slyke, of New York, found by a series of careful experiments that with milk ranging from 3.4 per cent. to 4.4 per cent., the amount to each pound of butter fat was 2.72 pounds of green cheese, or 2.5 pounds cured five weeks. It was found that 5 per cent. milk made but 2.4 pounds of cured cheese for each pound of butter fat, but the better quality of the cheese from the richer milk was thought to compensate for the slight difference in quantity. It will be seen that 100 pounds of 4 per cent. milk made 10 pounds of cheese and 100 pounds of 5 per cent. milk made 12 pounds of cheese.