37 



their work for constant reference, and it is absolutely necessary that 



students keep such records faithfully from the start. Below we give 



the details of such a record : 



Date. ,190 . 



1. Vat used (niiinbcr of vat). 



2. Condition of milk (tainted, clean, etc.). 



3. Amount of milk in vut pounds. 



4. Fat in milk per cent. 



5. Ripeness of milk l>y — 



1. Monrad rennet test .seconds. 



2. Marschall rennet test spaces. 



3. Acid test oer cent of acid. 



6. Kind of starter used. 



7. Amount of starter used pounds. 



8. Time when starter was added a- '». p. m. 



9. Temperature of milk when rennet was added degrees F. 



10. Ripeness of milk when rennet was added — 



1. By rennet test seconds or spaces. 



2. By acid test per cent. 



11. Time when rennet was added a. m. p. m. 



12. Amount of rennet (or pepsin) used ounces or grams. 



13. Amount of rennet (or pepsin) used per 1,000 pounds of milk ounces or grams. 



14. Time when curd was cut a. ni. p. m. 



15. Time in coagulating minutes. 



16. Condition of curd when cut (hard, soft, etc.) 



17. Time when heating began a. m. p. m. 



IS. Acid test of whey when heating began per cent. 



19. Temperature to which milk was heated after cutting, etc degrees F. 



20. Time at which temperature was reached '. a. m. p. m. 



21. Test when whey was drawn — 



1. By hot-iron test inches. 



2. By acid test per cent. 



22. Time at which whey was drawn a.m. p. m. 



23. Time from cutting curd to drawing whey a. m. p. m. 



24. Amount of fat in whey per cent. 



25. Condition of curd (sweet, tainted, solid, gassy, floating, etc.). 



26. Time when curd was ground a. in. p. m. 



27. Length of string on hot iron when curd was ground inches. 



28. Acid test of whey drippings when curd was ground per cent. 



29. Time when curd was salted a. m. p. m. 



30. Acid test of whey running from curd just before salting per cent. 



31. Amount of salt used for 1,000 pounds of milk pounds. 



32. Time when curd was put in press a.m. p.m. 



33. Temperature of curd when put in press degrees F. 



' 34. Kind of cheese made. 



35. Number of cheeses made. 



36. Time when cheese was dressed a. m. p. m. 



37. Time when cheese was pressed a. m. p. m. 



38. Weight of green clieese : pounds. 



39. Average amount of milk per pound of cheese pounds. 



40. Amount of cheese from 100 pounds of milk pounds. 



41. Amount of cheese made from 1 pound of milk fat pounds. 



Special remarlcs. — (Include here any deviations from the usual modes of procedure not 



included in the foregoing list.) 



