482 



EXPERIMENT STATION RECORD. 



The following table summarizes the results, grouped according to the 

 fat content of the milk employed: 



Results of experiments hi making cheese from milk of different richness. 



Fat content of milk. 



Range. Average 



Per cent. 



Groupl Below 3. 



Group II 3. 00 to 3. 50 



Group III 3. 55 to 4. 00 



Group I V 4. 05 to 4. 50 



Group V | 4. 55 to 5. 00 



Group VI 5. 05 to 5. 30 



Average . 



Per cent. 

 2.91 

 3.22 

 3.81 

 4.29 

 4.72 

 5.17 



ililk re- Cheesepro- Cheese pro- 

 quired to duced per duced from 

 make 1 lb. loo lbs. of 1 lb. of fat 

 of cheese. milk. in milk. 



Pounds. Pounds. 



10. 950 

 10. 968 

 9.879 

 9.162 

 8.737 

 8.247 



9.131 



0.117 

 10. 172 

 10.914 

 11.444 

 12 125 



10. 054 



9.944 



Pounds. 

 3. 13 

 2.83 

 2.66 

 2.5:1 

 2.41 

 2.34 



2.69 



Fat con- 

 tent of 

 whey. 



Per cent. 

 0.175 

 .200 

 .236 

 .284 

 .473 

 .350 



"The main points to note are (1) the increased yield of cheese per 100 lbs. of milk 

 as the fat increases, except as in Group II; (2) the decreased yield of cheese per 

 pound of fat in the milk as the percentage of fat increases; (3) the increased per- 

 centage of fat in the whey as the fat in the milk increases. These results agree with 

 those formerly obtained. But note exception in the yield of cheese in Group II, 

 which we are unable to explain fully. 



"The results of this year correspond with those for the previous 2 years, viz, the 

 cheese made from the medium and poor milk lost a higher percentage in curing than 

 did those made from richer milk. As explained previously, the ouly reason we can 

 assign is that in the cheese made from the poorer milk there is a greater surface 

 exposed for evaporation per 100 lbs. of green cheese."' 



The cheese was scored by 3 persons and the results are tabulated by 

 months and summarized. 



"The cheese made from H (rich) milk scored ahead in the months of August, Sep- 

 tember, and October. In the other months the cheese made from L (medium) milk 

 scored higher. Some months the score was very even in the 2 lots of cheese. In 

 cases where cheeses were kept for several months and were scored 2 or 3 times during 

 the period, there is nothing to warrant the conclusion that cheese made from rich 

 milk possesses better ' keeping qualities.' " 



The application of the results to the payment of milk in practice is 

 tabulated. The general conclusions from the cheese experiments are 

 as follows : 



"(1) An increased percentage of fat in the milk increases the quantity of cheese 

 which may be made per 100 lbs. of milk in most cases. 



"(2) The increase of cheese is not in exact proportion to the fat. One pound of 

 fat in 3 per cent milk will make more cheese than a pound of fat iu 4 per cent milk. 

 The yield of cheese per pound of fat gradually decreases as the percentage of fat iu 

 the milk increases. 



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

 the milk. The casein may be represented by the addend 2. 



"(4) The quality of the cheese is not determined by the percentage of fat in the 

 milk. The fat is but one factor in the problem. Our experiments indicate that an 

 excess of fat is of no advantage to the cheese. To make cheese from milk contain- 

 ing over 4 per cent of fat we advise cooking to about 100° and salting from quarter 

 to half pound extra, to improve body and texture. 



"(5) The loss of fat in the whey was greater from the richer milk. 



"(6) As a fair basis for distributing proceeds among patrons of cheese factories, 

 we recommend the percentage of fat -f- 2, or fat and casein sysfem." 



