484 EXPERIMENT STATION RECORD. 



2 cases (October 27 and 28), where a portion of each curd was lei't about 3 hour 

 before milling. The score of these cheese was 91 and 92, as compared with 95 for 

 cheese made from the same kind of curd milled If hours after dipping. We recor 

 mend milling in from 45 minutes to U hours after dipping." 



Effect of salt on curds (p. 5G). — In 10 experiments made from May tc 

 November from 1 to 4 lbs. of salt was used per 100 lbs. of curd. The 

 results on spring cheese indicated that about 2£ lbs. of salt should be 

 used. Fall cheese salted with 3| and 4 lbs. of salt was "found to 

 be good in body and texture. . . . The cheese salted 4 lbs. mellowed 

 nicely between November 14 and December 20." It has been found 

 in these and previous experiments that "curd made from milk rich in 

 fat (4 per cent and over) may be salted much heavier than curds from 

 average milk." 



Salting curds one hour sooner than usual (pp. 56, 57). — Ten experi- 

 ments reported on this point indicated that the yield of cheese per 100 

 lbs. of milk was usually increased, there was less loss from drippings 

 and pressings, and the quality at time of making and the keeping 

 quality were not injured by salting sooner than usual, allowing the 

 curds to mature in the salt. 



Temperature of curds at time of putting to press (pp. 57, 58). — In 14 

 experiments the curd was equally divided, one lot being put to press 

 at temperatures ranging from 00 to 90°, and the other at between 80 

 and 85°. The results in yield of green and cured cheese and the scor- 

 ing are tabulated. 



"The scoring shows that there is not much difference in the quality of the cheese 

 made in each trial, except in 3 cases where the temperature at time of putting 

 to press was 92, 93, and 96°. These cheese were more open and not so good in texture." 



Separating cream from milk containing high and low percentages of fat 

 (p. 58). — In 21 trials of separating cream the milk averaged 4.03 per 

 cent of fat in one lot and 3.29 in the other. 



"To produce 1 lb. of cream from the rich milk, required 7.19 lbs. milk; and for 1 

 lb. of cream it required 7.28 lbs. of medium or poor milk. The percentage of fat in 

 the cream from rich milk was 28.15 and from the other 23.99. These results agree 

 with those of last year, in reference to which we stated that the 'richer milk does 

 not produce a greater volume of cream, but it is richer in butter fat than the cream 

 produced from the poorer milk. The machine governs the volume of cream.'" 



Separating milk at different temperatures (pp. 58, 59). — A number of 

 trials are reported of separating milk at 90, 130, and 160° in October 

 and November, butter being made from the cream and scored. 



"The 'grain' of the butter was not injured by separating at the higher temper- 

 atures and the flavor was slightly improved. These trials indicate 130° F. as giving 

 best results in flavor of butter." 



Jersey coirs' butter (pp. 59, 60). — During September and October, 18 

 trials were made of setting the milk from pure-bred Jerseys by itself 

 in comparison with the mixed milk of the remainder of the herd. In 2 

 trials the milk was creamed in the separator. 



