1030 EXPERIMENT STATION RECORD. 



1 oz. and a quarter of a pound less wliere 2 oz. of rennet were used. This loss was 

 on 300 lbs. of milk and would amouut to considerable in a large vat. There also 

 seemed to be less yield of cheese wliere the extra large quantities of rennet were 

 used, and more loss of fat in the whey. . . . 



"The best cheeses were made on April 5, when 3 oz. and 2|^ oz. of rennet were used 

 per 1.000 lbs. milk. These ;t^o cheeses the experts pronounced very good spring 

 cheese." e" 



Experiments in cheese making, H. H. Dean {Ontario Agl. College 

 and Exptl. Farm Bui. 102, pp. 31). — Relation of fat in milk to quantity 

 and quality of cheese in the months of November and December, 1895. — 

 This is a continuation of the investigation reported above, covering 

 the mouths of November and December. Data similar to that in the 

 reijort noticed above are tabulated. 



Summary of two years' work on the relation of fat in milk to cheese j^fo- 

 duced. — This is a summary of the work noticed above (p. 1029). In 

 studying this question, during the two years cheese was made from 287 

 vats of milk, averaging 300 lbs. each, or 86,100 lbs. of milk altogether. 

 The author believes the results warrant the following conclusions: 



"(1) Whole milk is not valuable for cheese making in propoition to its weight or 

 volume, as 100 lbs. of 3 i>er cent milk will make about 1^ lbs. less cheese than 100 

 lbs. of 4 per cent milk. 



"(2) Whole milk does not produce cheese exactly in proportion to the butter fat 

 contained in it, as 1 lb. of fat in milk testing an average of 3.23 per cent produced 

 2.78 lbs. of cured cheese, while 1 lb. of fat in milk testing an average of 4.2 per ceut 

 produced an average of 2.52 lbs. of cured cheese. 



"(3) The yield of cheese is fairly uniform in proportion to the fat and casein con- 

 tained in the milk, when the latter is represented Ijy adding 2 to the percentage 

 of fat. This method gives results slightly lower than the actual yield of cheese, for 

 milk testing under 3.25 per cent of fat, and slightly above the actual yield, for milks 

 testing over this percentage of fat. 



"(4) Percentage of fat in the whey was greater from rich milk than from poor 

 milk, but the loss of fat per 100 lbs. of cheese made did not differ materially until 

 milk with over 4.50 per cent of fat was used. 



"(5) The relation of the fat of the milk to the quality of the cheese produced is 

 the mo.st difficult point of all to settle, as there is so much difference of o^nnion as 

 to what constitutes 'quality' in a cheese. It is difficult to get two judges to agree 

 as to the number of points which cheese should be scored; and there does not seem 

 to be a very definite relation between points scored and the market or money value. 

 A cheese that would bring top price in one market might not do so in another. At 

 present there is not enough discrimination made in cheese sold on the mai'kets. All 

 our cheese made at the College were sold for the same price each month. 



" (6) The cheese made from poor milk had a tendency to become harsh in texture, 

 which may be partially remedied by using less salt and leaving more moisture in 

 the cheese. Rich milk has a tendency to produce cheese somewhat 'pasty' and 

 'slippery' in character, which may be partially remedied by the use of extra salt and 

 by cooking one or two degrees higher than usual. The flavor, closeness, even color, 

 and texture of a cheese are somewhat dependent upon the fat present in the milk and 

 retained in the cheese; but with normal milk there are a number of factors equally 

 important in the manufacture and sale of Cheddar cheese. Among these are (1) 

 what may be called good physical qualities in the milk, such as smell and taste; (2) 

 skillful making; (3) differences in the tastes of judges and consumers. 



