3. Cheese Made with Extra Rennet and Ripened in Cold Storage. 



Eight lots of cheese, having four in each lot, were made between April 2i_st 

 and September 8th. Each lot was made by usmg rennet at the rate of six 

 ounces per i,ooo pounds milk instead of the usual quantity (three and a third 

 ounces). 



The A cheese were placed directly from the press in cold storage at an 

 average temperature of 38.9 degrees. The B and C cheese were moved into 

 cold storage at the end of one week and two weeks, while E remained in the 

 ordinary room. 



The percentage loss in weight in one month was respectively 2.37. 2.75, 

 3.20, and 3.86, on cheese weighing about 30 pounds each. 

 The average score of the cheese Avas as follows: 



Average Score of the Cheese. 



The scorings show that the cheese placed directly in cold storage were 

 best in quality, and the other two lots range in quality according to the time 

 of placing in cold storage— those put in at the end of a week being first and 

 those at the end of two weeks being second, while those ripened in the ordi- 

 nary room are poorest. In series one there was very little difference in the 

 first three lots whether placed at once into cold storage, or whether placed at 

 the end of one pr two Aveeks. In this series with the larger quantity of rennet, 

 those placed directly into cold storage scored considerably higher, and they 

 are also higher in scoring than the average of either series i or 2. 



A. Cheese Made with Extra Rennet, Cooked to 94 Degrees and Salted Lightly. 



Twelve lots of cheese were made from Mav 20th to August 21st from milk 

 containing an average of 3.71 per cent. fat. One-half the cheese were made 

 m the usual way, and the other half were made by using from two and a half 

 to SIX ounces of rennet per 1,000 pounds milk; the curds were cooked to 94 

 cegrees. and they were salted one-half pound of salt less per 100 pounds curd. 

 Both lots were ripened in an ordinary ripening room at an average temperature 

 ot 62 degrees, and a humidity of 80.2 per cent. 



The other set of experiments belonging to this series, consisted of fourteen 

 . lots of cheese made between April 22nd and August 15th from milk averaging 

 3.73 per cent, of fat. They were made Similar to the first set, i.e., one-half in 

 the usual way and the other half by using more rennet, cooking at 94 degrees 

 and using one-half pound less salt, but both lots were ripened in cold storage 

 at an average teriiperature of 38.9 degrees, and 90 per cent, humidity. 



