CALCULATING YIELD OF STANDARDIZED CHEESE PER POUND OF FAT.
The yield of standardized cheese should be calculated on the weight of the fat contained in the whole milk, less the weight of fat contained in the cream of the milk which was skimmed ; and the fat in the cream, whether disposed of as cream or made into butter, should be credited to either cream sold or butter manufactured.
—W. E. Gwillim,
This method ensures compliance with, the requirements of clause 4 of the Dairy Industry Amendment Act, 1922, prescribing the statement of overruns and yields which are to be furnished annually by dairy companies to their suppliers. Under this clause it is not necessary to take cognizance of the fat in the skim-milk.
Assistant Director of the Dairy Division.
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https://paperspast.natlib.govt.nz/periodicals/NZJAG19300320.2.6
Bibliographic details
New Zealand Journal of Agriculture, Volume XL, Issue 3, 20 March 1930, Page 180
Word Count
129CALCULATING YIELD OF STANDARDIZED CHEESE PER POUND OF FAT. New Zealand Journal of Agriculture, Volume XL, Issue 3, 20 March 1930, Page 180
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