DAIRY FARMING DAIRYING. 483 



Ripening of milk before adding rennet (p. 51). — The results are tabu- 

 lated of 13 experiments on this point made during July, August, and 

 September. 



•• The test used was the 8 oz. with 1 drachm of rennet. The test varied from 12i 

 seconds to 31 seconds. So far as getting the cheese made more quickly, there does 

 uot seem to he any gain in time hy ripening the milk more or less. If the milk is 

 ripened a good deal it should he dipped in that ranch less time. If set 'sweet' it 

 remains in the whey the longer. The main thing seems to he to ripen the milk to such 

 a point that it will dip in from 2 to 3 hours, which will allow the curd to become 

 properly cooked. In the spring curds should dip in from 2 to 2^ hours, and in a 

 longer time as the season advances or if we wish to make longer-keeping cheese. . . . 

 On September 8, when the milk was set sweet without any starter, it remained in 

 the whey 51 hours. This was a very poor cheese." 



Temperature for renneting milk (pp. 51, 52). — The results of 14 trials 

 made during September, October, and November in setting milk at 

 temperatures from 72 to 96° are reported. 



"Below 80° the time from setting to dipping and from dipping to salting was 

 longer than in the vats set at normal temperature. The loss of fat in the whey was 

 greater, the yield of cheese was less, and the quality of the cheese was poorer when 

 the rennet was added helow 80°. Between 80 and 90° the effect in these points was 

 not marked. Above 90° the quality of the cheese does not appear to be quite so 

 good; otherwise there is not much difference, except in the less time required for 

 coagulation. These results correspond with those obtained in 1895. ! ... A tem- 

 perature of 86 c for the milk is recommended when the rennet is added, though no 

 particular harm will result if it is added between 80 and 90 . " 



Effect of different quantities of rennet (pp. 52-54). — The results are 

 reported of 16 experiments made in April, May, and June in which the 

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



"The extra quantity of rennet caused the cheese to 'break down' more quickly, 

 or. in other words, ripened the curd sooner. Below 3 oz. the time required from set- 

 ting to dipping was a little longer than with quantities above 3 oz. From dipping 

 to salting there was very little difference in the time required to mellow the curds, 

 whether a large or a small quantity of rennet was used, indicating that at this stage 

 of the ripening the work is done by other agencies than the rennet. Later on the 

 rennet plays an important part — bacteriologists to the contrary. 



"It will also be noticed that the loss of fat in the whey increased when an ounce of 

 rennet was used and the yield of cheese was less. Makers should use sufficient rennet 

 to cause coagulation in not more than 35 to 40 minutes. Longer time means loss.'' 



Acid on curd at dipping (pp. 54, 55). — The results of 10 trials in which 

 the hot iron test was used indicated that " there is not much effect on 

 time required for making the cheese, whether dipped sweet or with 1^ 

 in. of acid."' The author advises "dipping with £ to ^ in. of acid in 

 order to secure the best results." 



Milling the curd (pp. 55,56). — Nine experiments are reported on the 

 stage at which the curd should be milled. 



'• Where curds are left from 2 to 3 hours after dipping and are then milled the loss 

 of fat is much greater than when milled in from 1 to T£ hours after dipping. There 

 is apparently not so very much difference in the quality of the cheese, except in the 



1 Ontario Agr. Col. and Expt. Farm Bulletin 102 (E. S. R., 8, p. 1030). 



