342 



EXPERIMENT STATION RECORD. 



The relation of temperature to the growth of geruis is pointed out, 

 and it is recommended that milk be cooled immediately after it is 

 drawn from the cow and kept at the lowest possible temperature, at 

 least below 50 to 00° F. 



Effect of salt upon cheese, J. W. Decker ( Wisconsin Sta. Rpt. 

 1894, p2). 220-222, Jig. 1). — Two experiments are reported on this point. 

 In the first 31.5 lbs. of curd was divided into 3 equal portions, the first 

 receiving no salt and the second and third salt at the rate of 1.5 lbs. 

 and 3 lbs. of salt per 100 lbs. of curd, respectively. The yield and 

 composition of the cheese are shown in the following table : 



Effect of salt upon composition of cheese. 



The difference in yield " is due to the more thorough expulsion of 

 moisture from the salted curd." When 4 weeks old these cheeses were 

 cut. No. 3 was found to be the best and had cured more slowly. 



A second experiment made in the same way, except that 'No. 2 was 

 salted at the rate of 2 lbs. per 100 lbs. of curd, gave practically the 

 same result as the first experiment. 



"At my suggestiou a former student in this school conducted experiments by 

 dividing curds and saltiug them at rates from 2.2.5 to 3 lbs. per 100 lbs. of curd. In 

 every case the judgment of the buyer was that the last lot was best, both in texture 

 and flavor. 



"As a result of our experiments we conclude : 



"(1) Only a trace of the salt originally in the milk is retained by the cheese. 



"(2) Salt applied to curd diminishes the yield of cheese by expelling moi.sture. 



"(3) Increasing the amount of salt makes the cheese cure more slowly, and up to 

 about 3 lbs. of salt per 100 lbs. of curd cheese of better texture and flavor is 

 obtained." 



Experiments in the manufacture of cheese, S. M. Babcock ( Wis- 

 consin Sta. Ept. 1894, pp. 131-149). — These experiments were mostly 

 made in connection with the Wisconsin Dairy School, the work being 

 largely done by students under the direct supervision of an instructor. 



Influences of fat upon the yield of cheese (pp. 131-134). — Seventy trials 

 were made in different years, in each of which a lot of mixed milk was 

 divided into two parts, a portion or all of the cream from one part 

 being removed by a separator, and sometimes a portion of it added to 

 the other lot of milk. Cheddar cheese was made from both lots, the 

 treatment being as nearly uniform as i)0ssible. 



"The average result obtained in this way in 70 trials in which the fat in the 

 milks compared differed by one or more i^er cent, gives 1.07 lbs. of green cheese as 

 . the apparent yield of 1 lb. of fat. The range was from 0.81 lb. to 1.52 lbs., but 

 most of the trials gave figures which were near the averaare. 



