580 EXPERIMENT STATION RECORD. 



lu pasteurizing cream containing an acidity of between 0.2 and 0.3 per cent 

 an albuminous coating formed on tlie inside of tlie pasteurizer, causing consider- 

 able trouble and delay. This trouble was not noticed in cream containing over 

 0.3 per cent acidity, nor in cream that was separated at the factory and then 

 pasteurized. No reason is assigned. 



In similar lots of cream pasteurized on the day ot delivery with an acidity 

 of 0.335 per cent and the following day at an acidity of 0.535 per cent, there 

 was practically no difference so far as pasteurizing, churning, or loss of fat was 

 concerned. The flavor of the butter was apparently injured by holding the 

 cream so long before pasteurizing and churning, but the other qualities in the 

 butter — grain and texture, color and salting — were not affected. 



In experiments to test the effect of a culture on similar cream, raw and 

 pasteurized, the lots pasteurized, whether with or without culture, churned in 

 less time and made better quality butter than did the raw cream lots. " In 

 these experiments there was little difference in the fat lost in the buttermilk 

 by churning raw cream or pasteurized lots." 



Continuing the tests of the different breeds, incomplete records for the year 

 show the average percentage of casein by breeds was Holstein 2.1, Ayrshire 

 2:48, and Jersey 2.55, and that of fat was Holstein 3.44, Ayrshire 3.97, and 

 Jersey 4.49. 



The average moisture content of 21 samples of curd from western Ontario 

 cheeseries was 42.306 per cent ; in 22 samples of green cheese, 34.664 per cent ; 

 in 11 samples of ripe cheese 34.63S per cent. The corresponding percentages of 

 moisture in curd and cheese made at the college in 1910 were 49.282, 35.059, and 

 35.09. 



A study of the effect of stirring curds at the time of dipping showed a tend- 

 ency toward the development of more acid in the lots stirred. The moisture 

 content was greater in the lots not stirred by 4.4 per cent in curds, 0.2 per cent 

 in green cheese, and 0.48 per cent in ripe cheese. The average yield of cheese 

 per 1,000 lbs. milk from the lots not stirred was 92.95 lbs., from the lots 

 stirred, 92.05 lbs. The percentage of shrinkage during one month was 2.70 for 

 the lots not stirred ; for the lots stirred, 2.67. " The quality of the cheese was 

 a little over one point better from the curds stirred." The conclusion is drawn 

 that a medium amount of stiri'ing of the curds at time of dipping will prove 

 beneficial. However, as a result of 32 experiments along the same line, the 

 conclusion is drawn that there is no advantage in giving the curds as much 

 stirring at time of dipping as is the common practice. 



In the work on relation of casein and fat in milk to the yield of cheese by 

 months the highest percentages of fat and casein were in August, September, 

 and October, due probably to advanced lactation in the cows. Many factors 

 enter into the question of cheese making, such as skill of the cheese makei', 

 losses of fat and casein in whey and during the process of making the cheese, 

 amount of moisture left in the curd and cheese, length of time during which 

 cheese is kept before selling, conditions of temperature, moisture, etc., in the 

 ripening room", but on the average we shall not arrive at a more satisfactory 

 basis of settlement with patrons than the fat-casein method. Milk containing 

 an average of 3.S02 per cent of fat and 2.652 per cent of casein produced 

 4.64 lbs. more cheese per 1,000 lbs. than milk containing an average of 3.527 

 per cent of fat and 2.442 per cent of casein The quality of cheese from the 

 low-casein milk was slightly better than that from the high-casein milk. 



The yield of cheese was slightly greater and the quality better using a coarse 

 than with a fine curd knife due probably, it is stated, to the higher moisture 

 content of the green and ripened cheese by using the coarse knife. 



