DAIRV FAK.MING DAIRYING. 1029 



filt liasis of (listribntio-.i gives too great au advantage to the richer milk. Two being 

 sonicwliat in the nfighborhoort of the average percentage of casi'in, particularly 

 in milk between 3 and 3.5 per cent of fat, its addition to the fat reading considerably 

 rednces the advantage given, by the fat basis alone, to the richer milk. Hut the 

 fat + 2 method does not recognize any difference in the percentages of casein in poor, 

 medium, and rich milk, lor this reason, as in our dairy tests for May, a poor milk 

 may be credited with more cheese than the milk produces, and the rich milk with 

 less cheese than it produces, and rice rema. The fat and casein method, using addenda 

 to calculate casein, distributes the cheese, as in the dairy tests, fairly to all ([ualities 

 of milk, making due allowance for quality and (]uantity of cheese." 



The results of ~> single tests which are lepoited iii making cheese 

 from medium aud very rich milk ••reveal nothing contiictiny witli former 

 couclusious." 



Ratio of fat to casein in individual coic's milk (pp. :'>1-:M'>). — Data are 

 given for observations of several weeks' duration on the milk of -i cows, 

 the yield and composition of the milk and the quantity of casein per 

 pound of fat being given. 



Experiments in the manufacture of cheese, H. H. Dean {Ontario 

 A(/I. College and Uxptl. Farm Ept. ls!J5,p2). l-i-do). — The data are given 

 for experiments on the relation of fat in milk to the quantity and (quality 

 of cheese. These exjieriments were continued during the season from 

 May to December, and covered on the average 3 days of each week. 

 The data are quite fully tabulated, but no conclusions are given, as the 

 cheese was not fully ripened when the report was issued. The conclu- 

 sions from this work are given in Bulletin 102, noticed below (p. 1030). 



Experiments are also reported on the effect of dipping spring, sum- 

 mer, and fall curds at difterent stages of acidity: effect of salt on curds 

 from normal, rich, and poor milk; effect of temperature iji cooking 

 curds, and effect of using different quantities of rennet in making 

 spring cheese. The principal conclusions, where any were reached, are 

 given below: 



"Further trials are needed to settle the point as to the right amount of acid to 

 give spring curds. We would advise about one-eighth of an inch. . . . 



"The results indicate that rich milk curds should be salted more heavily than 

 poorer milk curds. The tendency of cheese made from rich milk is toward a ' i)a8ty' 

 texture and poorer keeping (luality. Au extra amount of salt remedies this to some 

 extent. Curds from 4 per cent milk and over need to be salted at a higher rate than 

 other curds. The quantity will vary with the season, the amount of moisture in 

 the curd, and the length of time the cheeses are to be kept before they are placed 

 on the market. . . . 



"The experiments made indicate that one or two degrees higher temperature in 

 cooking would improve the texture of cheese made from rich milk, say milk con- 

 taining 4 per cent of fat and over, although some of the cheese scored higher, at a 

 lower cooking temperature. If the usual temperature for cooking is 118'^ , wo would 

 recommend cooking to H9 or 100^ when making up milk containing over 4 per cent 

 of fat into cheese. The hi-gher cooking tends to improve tlie body aud texture aud 

 to overcome the tendency to pastiness in cheese made from rich milk. . . . 



"In the experiments where l)ut 1 and 2 oz. of rennet per 1,000 lbs. of milk were 



added, the time required for coagulation was too long and considerable cream rose 



to the top. As a consequence the peic.iitage of fat in the whey was high, 0.3 and 



0.2 per cent; and the yield of cheese was less, being half a pound less in the case of 



G59— No. 11 7 



