2i)4 EXPERIMENT STATION RECORD. 



" (2) Whether milled cat H hours after dipping, or longer, the curds were ready to 

 salt at ahout the same time. 



"(3) Allowing the curds to remain for 2£ to 3 hours after dipping, and before mill- 

 ing, causes a greater waste of butter fat than milling earlier. 



'•(4) There did not appear to be so very much difference in the quality of cheese 

 produced from the two methods. 



"(5) We recommend milling about H hours after dipping, or when the curd 

 becomes meaty and shows f to 1 in. of acid on the hot iron." 



Salting curds 1 hour sooner than usual (pp. 57, 58). — During April, 

 May, June, September, and October 15 experiments were made, one- 

 bait' of tbe curd being salted about 1 hour sooner than the other half, 

 which was allowed to develop the "velvety" feel. 



"(1) The yield of cheese per 100 lbs. of milk was slightly greater by salting one 

 hour before the curds became 'velvety.' 



'•(2) The loss of fat in pressings and drippings was slightly greater by allowing 

 the curds to 'mellow down' before salting. 



"(3) There was not much difference in the quality of the cheese whether salted 

 early or late, what difference there was being in favor of mellowing the curds before 

 salting." 



Temperature of curds at time of putting to press (pp. 58, 59). — In 9 

 experiments the curd was divided, the two parts being put to press at 

 different temperatures. 



"The range of temperature was from 62° to 95° at the time of hooping. The high- 

 est scoring cheese was made from a curd put to press at 93-. Last year there was 

 more openness in the cheese put to press at a high temperature. This difference did 

 not seem to be so marked this year. 



"So long as the press room is kept moderately warm there does not seem to be 

 much difference in the quality of the cheese whether put to press at 65 or 95°, or at 

 any temperature between these two points." 



Bad flavor in cheese caused by undesirable bacteria in -water 

 used in factory, F. C. Harrison (Ontario Ayr. Col. and E.rpt. Farm 

 Bpt. 1897, pp. 141-144). — The case of a factory where cheese of a bad 

 flavor was being made was investigated. The cheese maker was said 

 to be a good maker and the factory in first-class condition. A bacteri- 

 ological examination of the water showed a very large number of germs 

 present, from which 5 different species were isolated. The germs 

 isolated from the water and the cheese were compared, and 2 of the 

 species found in the water were discovered to be identical with 2 found 

 in tbe cheese, but 1 was in such small numbers that it was disregarded. 

 The biological characteristics of the other germ are described, together 

 with an experiment in which cheese was made from pasteurized milk 

 iuoculated with a culture of this germ. This cheese proved to be of 

 bad flavor, and the germ previously found in the cheese and water was 

 isolated from it. The cheese maker was advised to stop using the 

 water, and the report soou came that tbe cheese was all right. 



Miscellaneous dairy notes, H. H. Dean (Ontario Agr. Col. and Expt. Farm llpl. 

 1897, pp. 71-80). — These include a reprint of newspaper bulletins on fodder and spring 

 cheese, the curing of cheese, and the winter creamery ; and notes on milk tests at 

 fairs, square cheese, the milking machine, the air process in butter making, working 



