74 EXPERIMENT STATION RECORD. 



relation to the percentage of overrun. " So far as the quality of the butter is 

 indicated Ity the results in scoring there was not much difference from the vari- 

 ous methods followed, showing that a butter maker may vary his methods con- 

 sideral)ly from what are regarded as standard rules and still be able to make a 

 good quality of butter. However, the tendency was for 'mottled' and 'gritty' 

 butter when the butter was massed in either the buttermilk or the wash water. 

 The tendency was toward 'greasy' liutter when it was washed in water at too 

 high a temperature or with the rollers in motion." 



Experiments in cheese mal-ing (pp. 108-110). — Rennet and pepsin for coagu- 

 lating milk, in cheese making were again compared. "As a result of 3 years' 

 work comparing rennet and pepsin as agents for coagulating nnlk, we are not 

 prepared to reconnuend pepsin in preference to rennet, chietly Itecause the pepsin 

 is more ditlicult to prepare for addition to the milk, and there appears to be no 

 advantage in yield or quality of cheese as a restilt of using the pepsin." 



Comparative tests were again made of using rennet at the rate of 3J and (Jn 

 oz. per 1,000 lbs. of milk. As in previous j-ears, the yield of cheese was slightly 

 greater when double the usual quantity of rennet was used. There was little 

 difference in shrinkage or in the quality of the cheese. The extra rennet a[)par- 

 eutly hastened the ripening process. 



The results of experiments in cooking the curd at different temperatures were 

 in favor of a temperature between 98° and 100° F. Only in special cases such 

 as overripe milk is it considered advisable to use a higher tiemperature. 



While the moisture in the curd at the time of dipping averaged rv2.49 per cent 

 in one series and 47.81 in another, the difference in the moisture of the green 

 cheese was less than 0.5 per cent. The acidity developed faster in the curd with 

 the excessive moisture and the yield of cheese was slightly higher. The qual- 

 ity of the cheese was apparently unaffected by the amount of the moisture in 

 the curd at the time of dipping. 



Further experiments were made in regard to tiie acidity of the curd at the 

 tiuie of salting. The development of 0.1 per cent more acid before salting 

 decreased slightly the yield of marketable cheese, but tended to improve the 

 (piality. 



Additional experiments in ripening cheese at different temi)eratures confirmed 

 previous conclusions that the lower the temperature the less the shrinkage and 

 the better the quality of the cheese. The results indicate that cheese may 

 safely be transferred directly from the press to a room having a temi)erature 

 of about 40° F. 



Another year's work in ripening cheese on shelves as compared with boxing 

 directly from the press confirms the previous conclusion that it is quite practica- 

 ble to put cheese into a clean dry box and place in cold storage at 40°. 



Dctcrm'inlng moisture in hiittcr, curd, and cJtecse (pp. 120-12.")). — The author 

 outlines methods of determining moisture in dairy products by drying in an oven 

 and also describes a rapid method devised by him for deternuning moisture in 

 curd at the time of dipping. The method is based upon the assumption that the 

 specific gravity of a given volume of curd varies api»roximately ficcording to 

 the water content of the curd. 



"For obtaining comparatively uniform percentages of moisture in the curds 

 nt dipping, we suggest to cheese makers that they try the specific gravity or 

 weight plan. The results of our work seem to indicate that if a given volume 

 of curd weighs slightly less than 1 gm. for each cubic centimeter of curd 

 packed closely into a cylindrical vessel, it will contain about the i)roper degree 

 ( f moisture at the time of dipping. The results further show that for each 



