DAIRY FARMING DAIRYING. 1031 



"(7) The itciceiitage of fat in milk plus L' is a fair basis upon wlii.li to .lisnil.iito 

 proceeds among patrons of cheese factories.'' 



Effects of salt, temperature, rennet, and avid in cheese making. — The 

 results are tabulated and discussed of experiments in usin," diireieiit 

 amounts of salt, adding the rennet at different temi>eratares, usinj^- dif- 

 ferent quantities of rennet, milling the curd at ditlcrent st.iges of 

 acidity, and putting- the curd to press at diUerent temperatures. 



Three experiments were made in using from 2 to i lbs. of salt per 

 100 lbs. of curd. 



"The difference iu the qnality of the cheese made was not very marked, except in 

 the case of the curd salted at the rate of 4 lbs. of salt i)er 100 lbs. of curd (Decem- 

 ber 18 — 3.5 per cent of fat iu milk), which was pronounced a very 'liarsh' cheese.' 



Seven experiments were made in which the rennet was added at 

 from 70 to 95° F. 



"These experiments indicate that above 86, up to 95 , each imrease of I in tem- 

 jierature in the milk will decrease the time re(|uired for coagulation by 1 miunte. 

 Helow 86'^, down to 70°, each degree of fall in temperature increases the time 

 required for coagulation by about 2 minutes, other things being e<inal. The effect 

 of setting-temperature on the time from setting to dipping seems to be tliat a tem- 

 perature below 86^ requires a longer time before the curd is in a condition to 'dip,' 

 as tested by the hot iron. Above 86" . in the two exiteriments ma<le, there was little 

 difference in the time. 



"Perhaps the most important point of all was the extra loss of fat in the whey 

 from setting at low temperatures. The loss was 0.5 per cent when set lielow 80°. 

 There was a corresponding decrease in the yield of cheese from these temperatures. 

 The efl'ect on the quality of cheese did not seem to be very marked." 



In regard to the effect of using different quantities of rennet — 



"There is nothing special to report in these experiments, except that the extra 

 rennet added coagulated the milk in much less time than the ordinary amount did; 

 but the time required for coagulation with a given quantity of rennet in these 

 mouths was larger than in the spring, though the milk was of similar rii»enes8, as 

 indicated by the rennet test." 



From the experiments made on this point a statement is given of the 

 timerequiied for coagulating at different seasons of the year with from 

 1 to 9 oz. of rennet per 1,000 lbs. of milk. 



"The length of time from dipping to salting did not appear to be materially 

 affected by the time or condition of milling within the range given. In other words, 

 these curds were ready to salt in about the same length of time after dijiping, 

 whether milled early or late. The yield of cured cheese was very similar. . . . 

 The quality of the cheese made on the same day was ([nite uniform throughout. "' 



European dairying, H. If. 1)k.\x (Otitario AijL rolhyr (iikI IJjptl. I'arm lipt. 1S9'>, 

 l>l>. 7.5-<9.7).— Notes and suggestions are given as a result of a short triji in Kurope. 

 These are based largely on observations made iu Kngland and Denmark and relate 

 lo the demands of the butter trade, ways in which these are being met by other 

 . (uuitries, the methods practiced in Denmark, butter exhibitions, and milk sujqdy 

 lor cities. In these lines valuable information ami suggcsticuis are given. 



The princii)al suggestions made for Canada are that some distinctly Canatlian 

 l.ackages be used for putting up tirst-clas.s dairy products; that the <lairv tncdr l,e 



