DAIRY FARMING DAIRYING. 729 



from the same lot of milk in two diftereut ways. In the one instance, 

 the milk was set witliont developing- any acid; in the other, it was 

 ripened according to the nsnal methods that are now considered essen- 

 tial in Cheddar making." 



Duplicate experiments were made with (1) skim milk, (2) skim milk 

 to which sufficient pasteurized cream had been added to give 3 per 

 cent of fat, and (.'>) whole milk. Figures are given showing the texture 

 of ihc cheese made under different conditions, and the "mechanical 

 holes." 



"The results in every instance were the same and showed that tho texture of the 

 cheese fresh horn the press was invariably more poious in those made up 'sweet' 

 than where the usual amount of acid was allowed to develop. The development of 

 the acid resulted in a cementing of tho particles of curd so that the cheese had a 

 close, uniform texture that is regarded as necessary in a first-class product. 



"In the cheese made from milk where the acid Avas not developed in the curd, 

 the surface was invariably tilled with irregular spaces where the curd particles had 

 not closed together. These irregular spaces that may be called 'mechanical holes' 

 are in no way to be attributed to the development of gas, although this is often a 

 common interpretation of their appearance."' 



The hot-iron test, 8. M. Babcocl- (pp. 133, 134). — This test, used to 

 determine the condition of the curd, is briefly described, and the condi- 

 tions upon which it depends are discussed. From numerous trials the 

 author has demonstrated that there is no definite relation between 

 the acidity of the curd and the hot-iron test, "although it may be said 

 that long strings are usually associated with high acidity." The addi- 

 tion of a little borax, phosphate of soda, or bicarbonate of soda, all of 

 which have an alkaline action, to sweet curds which do not adhere to 

 the hot iron will make them string as perfectly as- if acid was developed, 

 and curds precipitated by the natural development of lactic acid do not 

 always string. 



"It appears from this that the hot-iron test indicates not the degree of acidity, but 

 a condition of the curd, which may be brought about in a variety of ways. Our 

 observations show that any reagent, whether acid or alkaline, which has a slight 

 solvent action upon casein, will cause curd to string upon a hot iron. The eflect of 

 such a reagent is to convert the curd into a more or less plastic condition in which 

 the particles adhere readily to each other. Such curds when piled will llatten and 

 assume tlie meaty texture desired in the Cheddar process, before they are put to 

 press. The cheese will also close up well anxl show few mechanical holes. . . . 



"It is evident from this that the determination of acid can never replace the hot- 

 iron test in practical cheese making, as it often fails to show that condition of curd 

 essential to a fine-textured cheese." 



Albumen cheese, S. ^f. Baheoek (pp. 134-136). — Experiments were 

 made in incorporating into the cheese the albumen which is usually 

 lost in the whey, not being acted upon by rennet. The albumen was 

 separated by passing the heated whey through an old-style Dani.sh 

 Weston separator. The albumen was then collected, mixed with water, 

 and the following day incorporated with the (uird, when the rennet 

 was added. The usual methods of making Cheddar cheese were 

 followed. 



1478G— No. 8 7 



