2! 12 EXPERIMENT STATION RECORD. 



The following conclusions were reached: 



"(1) The yield of cheese per 100 lbs. of milk increased when the percentage of fat 

 increased, but it did not increase in exactly the same proportion. 



'•(2) The yield of cheese per pound of fat in the milk decreased as the percentage 

 of fat increased. 



''(3) The yield of cheese is fairly proportionate to the fat and casein in the milk. 

 The casein may be represented by the figure 2 added to the percentage of fat in the 

 milk. 



"(4) The highest average score of cheese made was in the group where the milk 

 ranged from 3.55 to 4 per cent of fat. 



"(5) The [rich milk] cheese lost 3.1 per centin weight while curing; the [medium 

 and poor milk] cheese lost 3.3 per cent. 



"(6) The loss of fat in whey, drippings, and pressings was greater from the rich 

 milk. This is especially marked in the drippings after salting, which include the 

 grease pressed out of the cheese while in the hoops. The loss of fat at this stage is 

 nearly double that from medium and poor milk. 



"(7) In those experiments where the percentage of casein was determined it 

 showed a greater average loss of casein at each stage of the making from the [rich] 

 milk as compared with the [medium and poor] milk. 



"(8) We recommend the percentage of fat + 2 system for distributing proceeds 

 among patrons of cheese factories." 



Rapid curing cheese vs. slow curing cheese (pp. 49, 50). — During May 

 and June 30 trials were made to compare the effect of using an extra 

 quantity of rennet and less salt with the usual amounts of these. The 

 general qualities of the cheese and its keeping quality were observed. 



"In the spring of the year, when it is usually the best policy to make cheese 

 which will cure or ripen quickly, we advise the use of 4 to 5 oz. of rennet per 1,000 

 lbs. of milk, or sufficient to cause coagulation in 20 to 25 minutes. Less salt — say 2 

 lbs. per 100 lbs. of curd or per 1,000 lbs. milk — may also be used. . . . 



"Where the extra amount of rennet and the small quantity of salt were used the 

 cheese ripened and went off m flavor more quickly." 



Stirring curds (p. 50). — To test the suggestion that " curds need not 

 be stirred so much if an extra quantity of salt were applied," 7 trials 

 were made during September and October. In each trial both lots of 

 milk were treated exactly the same, except that one lot was not stirred 

 alter dipping but an extra quantity of salt was added to the curd. 



'•(1) By not stirring the curd there was an extra pound of cured cheese made 

 from GOO lbs. of milk. 



" (2) The quality of the two cheeses was much alike. 



" (3) With a small curd the extra salt applied seemed to have the same effect as 

 hand stirring of the curd." 



Aeration of milk for cheese making (pp. 50, 51). — During July, August, 

 and September, 15 experiments were made, in each of which a vat of 

 aerated and another of unaerated milk was used. 



"While the average of the results did not indicate much difference in the yield or 

 quality of the cheese, nor did aerating the milk prevent the formation of gas, yet thei 

 gas was easier got rid of from the aerated milk curds; and in case of badly flavored 

 milk, the aeration made an improvement in the yield and quality of the cheese. 



"We shall need to make further experim nts before making any very definite 

 statements about the effects of aeration on milk for cheese making. In the mean- 

 time we advise aeration in or with a pure atmosphere." 



