EXPERIMENT STATION BULLETINS. 



391 



score of about 75. Of the seven milks showiiio- most manurial pollution 

 all had average pH scores under 76 for the period of the test. 



Contest proper. The four milks showing- manuarial pollution each 

 week of the contest had an average j)!! score of 75. The four milks show- 

 ing; no mtinurial pollutioii during the contest had average pH scoire of 83. 



The table also shows that some of the patrons produced polluted milk 

 but owing to quick cooling the pH score as it reached the milk plant was 

 quite satisfactor}'. On the other hand some of the sannples showing little 

 manurial pollution were not properly cooled and arrived at the plant in 

 poor condition insofar as their keeping quality was concerned!. 



The results obtained indicate that the AVeinzii*l test may be of value 

 when used with the j^H test for keeping quality. The Weinzirl test is de- 

 signed to tell something about the care exercised at the stables and tbe 

 pH test indicates the care in handling the milk until the time of sampling. 



CHEESE MAKING AND THE I'H SCORE. 



To see in what way the suitability of milk for cheese making was affected 

 by its keeping quality as determined by its pH score experimental cheeses 

 were niiade a.s follows : 



Cheese No. 1 made from milk having an average pH score of 0().2 had 

 a quality score of 1)4. 



Fig 1. — Cheese No. 1, Milk scoring 96.2 pH method. Cheese scored 94. 



Cheese No. 2 made from milk having an average pH score of 00.6 had 

 a quality score of 88. 



Cheese No. 1 had a closer texture with fewer gas holes and had a cleaner 

 flavor. 



