DAIRY FARMING DAIRYING. 293 



Pasteurizing milk for cheese making (pp. 51,52). — Cheese was made 

 from pasteurized milk with and without a starter, the milk being made 

 up into cheese the same day as pasteurized in some cases and in others 

 the following day. 



" The heating of the milk to 160° changes the character of the milk in such a way 

 that it does not work at all like an ordinary Cheddar curd. The cheese made from 

 pasteurized milk resembles Stilton cheese in many respects; in fact our experiments 

 point to a new and successful method of making a famous Stilton cheese. 



"The cheese made from heated milk to which a starter was added more nearly 

 resembled an ordinary Cheddar. The experiments so far made would lead us to 

 doubt the value of pasteurization for Cheddar cheese making. In every case where 

 the milk was kept over until the following day the curds were very gassy." 



Ripening milk before adding rennet (p. 52). — The results are given of 

 8 trials made during May and June. The rennet test varied from 13 

 to 31 seconds. 



"The general rule seems to be that a difference of one second in the rennet test 

 will make a difference of about two minutes in the time required for coagulation, 

 although there are some marked exceptions to this rule." 



Effect of different quantities of rennet (pp. 54, 55). — Several experi- 

 ments were made in which milk ripened to a rennet test of about 22 

 seconds was treated with varying quantities of rennet ranging from 

 1 oz. to 8 oz. per 1,000 lbs. of milk. 



" (1) Where less than 3 oz. of rennet per 1,000 lbs. of milk was used there was an 

 extra loss of fat in the whey and less cheese made. The extra quantity of rennet, 

 above 3-.V oz.. made an extra yield of cheese. 



" (2) The highest scoring cheese was made using 21 and 3 oz. of rennet per 1,000 

 lbs. milk. 



"(3) The time required for coagulation decreases with an increased quantity of 

 rennet used in the milk." 



Effect of dipping at different stages of acid (pp. 55, 56). — A number of 

 trials on this subject were made during June and July with the follow- 

 ing results : 



"(1) The time from setting to salting was about the same, irrespective of the time 

 which the curds were allowed to remain in the whey. 



" (2) The yield of cheese was greater by dipping at about £ in. of acid, or 0.2 per 

 cent, than where the curds were allowed to remain until over £ in. of acid showed 

 on the hot iron. 



"(3) The percentage of fat in the drippings (whey from milling until the cheese 

 are removed from the press) was higher in all cases where the curd remained in the 

 whey for a long time. 



"(4) The quality of the cheese was better in nearly every case from dipping at \ 

 to \ in. of acid as shown on the hot iron." 



Milling the curd (pp. 56, 57). — Nine experiments were made in each 

 ©f which the curd was divided into 2 parts before milling, one-half 

 being milled at about 1 hour and 40 minutes after dipping, when the 

 hot iron indicated about 1 in. of acid, and the other half at periods 

 ranging from 1 to 3 hours after dipping. 



"(1) About liin. was the longest 'string' which could be got on the hot iron. 

 After this the 'strings' went back. 



