Tar, as a rough guide agree that 1 US gallon of whole milk results in 1 pound of pressed cheese. There's a
Wiki: Milk Yield article that discusses cheese yields for different cheese types.
Molds or hoops come in all sorts of shapes and sizes as all sorts of cheese types, some cylinders, some wheels like Gouda, some thin flat disks like Brie, so a 1 pound cheese can have many diameters, if 10 cm/4 in diameter then from memory it will be ~ 7 cm/3 in tall, roughly.
On a table, sorry but I haven't seen one for diameter vs final pressing weight vs cheese type. That said it is not critical, as long as you are in the right range. While pressing initially expells whey, the main purpose is to build a rind and knit the cut and cooked curds, see Wiki: Pressing Cheeses for more info, also there are several threads on size vs weight (pressure). Personally most people have way more variables in cutting and cooking their curds and the pH level that impact the final cheese physically than does pressing weight.
Hope helps.