DATKY FARMING DAIRYING AGROTECHNY. 377 



Tho effoct of casoiu on Iho eontont of fat in milk is prosr>nt(Hl in tabular form. 

 "As cows advanco in laotation they tond to incroaso in both tho perccMitaso of 

 fat and casein in thoir milk. This is more niarkod when we compare the milk 

 just before ' dryins; up' with that given soon after freshening. The evidence as 

 to the effect of season on the percentage of casein in milk is somewhat con- 

 flicting." 



Two series of experiments were conducted to determine the relation of casein 

 in milk to tlie quantity and quality of the cheese produced. 



" The average casein tests of the vats of milk in the cheese room were lowest 

 and fairly uniform for the months of April (2.3), May (2.28), and July (2.31). 

 The highest vat tests were for June (2.46), September (2.45), and Octolier 

 (2.61). All the testimony seems to agree that the June milk is comparatively 

 liigh in casein. 



" The cheese experiments confirm previous conclusions, viz., that the yield of 

 cheese is not in proportion to the fat in the milk. The pounds of cheese per 

 pound of casein in the milk were fairly uniform throughout the season, the 

 extreme variation by months being 3.87 to 4.1. . . . 



" The addition of the factor 2, to the percentage of fat in the milk, makes a 

 fairly reliable basis for distributing proceeds of sales at cheeseries. At present, 

 we do not think daily, or weekly testing of milk for casein is practicable in fac- 

 tory worlv, but a Hart casein tester along with the Babcock tester ought to 

 be a part of the equipment in every cheese factory, to be used as I'equired." 



Experiments were made in making butter from whey. It was found that 

 about 2* lbs. of fair quality butter could be made from 1,000 lbs. of whey, but 

 that it did not pay to make whey butter in small factories. It is advisable to 

 pasteurize the whey wherever possible. 



In a study of moisture in butter and cheese, 1.5 comparative tests of butter 

 made with the high and low pressure oven and with samples varying in weight 

 from 2.5 to 20 gm., gave average results of 14.69 per cent moisture by using the 

 high-pressure oven at a temperature of 250 to 300° F., and 14.36 per cent by 

 the low-pressure oven with temperatures of 212 to 219°. Whether the tendency 

 for slightly higher results by using the high-pressure oven " was due to more 

 complete drying or to oxidation of some of the fat, we are unable to say, but 

 are inclintM^I to think it was due to the latter, as the fat always appeared darker 

 in color from the samples placed in the oven at the higher temperature. How- 

 ever, we do not think that any serious error is likely to be introduced by using 

 the high-pressure oven, and as the results are got more quickly as compared 

 with the low7pressure oven, we ai'e inclined to faA'or the former." . . .' 



The average of 24 experiments with cheese where curds were not stirred gave 

 55.062 per cent moisture in the curds at the time of dipping, whereas similar 

 experiments where the curds were stirred averaged 48.468 per cent. In the 

 green cheese the average percentages of moisture in the 24 lots from curds not 

 stirred was. 35.664, and from the lots stirred in the usual way 34.877. The mar- 

 ketable cheese from curds not stirred showed an average of 35.017 per cent, 

 while the lots from stirred curds tested an average of 34.771. Tlie advantage of 

 not stirring lies in the saving of labor and of the milk solids remaining in the 

 cheese after the moisture has evaporated. 



Coagulating agents other than rennet have proved unsatisfactory because 

 more solids were left in the whey. Milk solids lost in making cheese from over- 

 ripe milk were about tlie same as from normal milk, which is contrary to the 

 connnon l)eli(^f. The curds from the lots of overripe milk remained in the whey 

 an average of 53 minutes. The yield of ripe cheese i)er 1.000 lbs. of milk was 

 91.3 lbs. with an average score of 93.3. The total solid^ in the milk averaged 



