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EXPERIMENT STATION RECORD. 



Witli reference to the relation between the fat content of the milk 

 and the yield of cheese, the following table is given: 



Eelation between fat content of milk and yield of cheese. 



Eange in jjercentage of fat. 



Patrons' milk. 



Under 3.25. 

 3.25 to 3.50 . 

 3.50 to 3.75 . 

 3.75 to 4.00. 

 4.00 to 4.25. 

 4.25 to 4.50 . 

 4.50 to 4.75. 

 Over 4.75 . . 



Average 



fiit 

 content. 



Per cent. 



3.31 

 3.64 

 3.83 

 4.15 

 4.40 

 4.59 

 4.93 



4.20 



Average 

 yield of 

 cheese 

 per 100 

 Iba. of 

 milk. 



8.70 

 9.58 

 9.83 

 10.54 

 11.07 

 11.20 

 12. 05 



10.60 



Yield of 

 cheese 



for 1 lb. 

 of fat. 



Pounds. 



2.63 

 2.03 

 2.56 

 2.54 

 2.51 

 2.44 

 2.44 



2.52 



From studeirts' reports. 



Average 



fat 

 content. 



Per cent. 

 3.13 

 3.38 

 3.60 

 3.84 

 4.09 

 4.45 



Average 

 yield of 

 cheese 

 per 100 

 lbs. of 

 milk. 



Pounds. 

 9.19 

 9.23 

 9.41 

 9.81 

 10.30 

 10.71 



9.57 



Yield of 

 cheese 



for 1 lb. 

 of fat. 



Pounds. 

 2.94 

 2.73 

 2.61 

 2.61 

 2.51 

 2.41 



2.63 



"The yields reported by students are for cured cheese and should be increased by 

 about 4 per cent to corrrespoiid with those from the patrons' milk, which are for 

 green cheese. Increased in this way, the average yield in factories for 1 lb. of fat 

 is 2.74 lbs. of green cheese against 2. .52 lbs., showing clearly that during this part 

 of the summer the cheese-producing solids other than fat have been abnormally low 

 in these milks." 



The different methods for paying for milk at cheese factories are com- 

 mented upon, the relative-value plan being approved, and tables are 

 given showing the yield of cheese and the relative value for cheese- 

 making of milk corresponding to lactometer readings from 26 to 3C and 

 with a fat content from 2 to G per cent. The object of these tables is 

 to facilitate calculating the amount to be paid each patron. 



Experiments in cheese making, H. L. Eussell, J. W. Decker, 

 and S. M. Babcock {Wuconsm Sta. Rpi. 1895, 2)p. 127-138, Jiys. 2).— 

 The effect of aeration on the flavor of tainted curds in cheese making, 

 H. L. Eussell (pp. 127-129). — In 2 experiments skim milk directly from 

 the separator was infected artificially with a pure culture of a gas- 

 producing bacillus which had been isolated from the general milk 

 supply of the dairy school. This infected milk was divided into 2 lots, 

 one of which was run through a Danish Weston separator 5 times and 

 the other held at as near the same temperature as possible. Pasteur- 

 ized cream was then added to both lots to make the milk about normal 

 and the milk made into cheese. In neither case was there any appre- 

 ciable difference in regard to pin holes between the curds from aerated 

 and, non- aerated milk, but in both cases the curd from the atirated milk 

 had a finer flavor than that from the other. 



"It has been assumed that the imjirovement in flavor due to aeration was brought 

 about through some effect on the bacterial life in the milk, but such an interpreta- 

 tion does not seem to be in full harmony with the above results." 



The influence of acid on the texture of cheese, H. L. Eussell and J. W. 

 Decider (pp. 129-133). — " Experiments were carried out by making cheese 



