393 EXPERIMENTAL FARMS 



5 GEORGE v.. A. 1915 



The total additions to clieesemaking equipment have been: One draining table; 

 four dozen straw mats; three Oamembert moulds; six Pont I'Eveque moulds; twelve 

 Coulommier moulds; sundries, such as curd ladles, etc. 



Below are the protocols of the trials under different conditions of temperature, 

 etc. 



COULOMMIER. 



July 21.— 5 pounds milk. 9 drops rennet. Milk 80°. Eoom 78". Set 11.40 a.m. 

 Ladled 1.50 p.m. Drainage, too rapid on account of heat of room, which varied from 

 78° to 84°. 



July iT). — Temperature dropped to 08°.' Cheese began to smell putrid. Destroyed. 



COULOMMIER. 



July 27. — pounds uiilk. -75 c.c. rennet. Temperature of milk, 80". Tempera- 

 ture of room. 72°. Set, 7.20 p.m. Ladled, 10.15 p.m. Turned. 10.35 p.m. 



July 28. — Room, 04°. Turned twice before 10.30. L'pper mould removed at 

 second turning. Koom tcmperatiue fell to 02°. Drainage slow, removed to butter 

 dairy where temperature was 04°. 



July 29. — Drainage still slow. Turned four times between 0.30 and 7.30. Salted 

 once ou each surface and sides. Slight appearance of gasiness on sides. 



July 30. — Turned and salted again. Room temperature 74°. 



July 31. — Temperature dropped to 01°. 



August 1. — Turned; White mould showing. Temperature, 01°. Turned once 

 daily until August 0. Trace of P. glaucum. Rest of the cheese covered with white 

 mould. 



August 0. — Cheese liquifying under coat. Coat wrinkled. 



August 7. — Slightly gassy appearance, but flavour and texture good. Would be 

 no good for shipping, but good for immediate consumption. 



COULOMMIER. 



August 1. — 5i pounds milk. Rennet, -7 c.c. Room temperature, 80°. Milk 

 temperature, 72°. Set, 8.20 p.m. Ladled. 10.30 p.m. Turned. 10.45 p.m. Curd not 

 all used; resulting cheese rather thin. No straw mats, muslin placed between cheese 

 and board to prevent curd sticking at first turning. 



August 5. — Turned. Temperature, 04°. Temperature rose to 78° and dropped 

 again to 74°. 



August and 7. — Turned and salted. (N.B. — This cheese was salted several 

 times where liquifying organisms appeared.) Temperature dropped to 58°, rising to 

 08° on August 17. Pencillium growing but not freely. Salted again, in one place, 

 salt rubbed in lightly. 



August 13. — Ready for use. Flavour and texture good, but too salty. 



COULOilMIER (one CIIEESE). . 



August. 18. — 5^ pounds milk. Rennet -6 c.c. Starter, 1-5 c.c. Starter added 

 at 10.55 a.m. Room temperature, 08°. Milk temperature, 80°. Ladled, 2.45 p.m. 

 Rennetted, 11.55 a.m. Turned 3.20 p.m., and again the same evening. 



August 19. — Turned. Whey fairly clear. 



August 20.— Turned, salted top and sides. Removed to cheese room. 



August 21.— Turned, salting completed. Room temperature. 72°. 



August 22. — Turned. 



AOASSIZ. 



