DAIRY FARMING DAIRYING. 1013 



to prevent their formation under all conditions. Also they are not so apparent wlien 

 increased (juantities of rennet are used. They are especially al)undant in skim 

 cheese, but do not appear in very rich cheese even at low temperatures. In sweet- 

 curd cheese no specks were found at any temperature." 



Cheese experiments with yeast cultures according- to O. Johan-Olsen's 

 method, S. J. Bentkrud and O. Iversen {Aarshcr. Offeid. Furun.stdlt. Landbr. 

 Fremme, 1901, pt. 3, pp. 6"^).— Pure cultures of yeasts obtained from Dutch clove 

 cheese, Gouda, Gorgonzola, and Norwegian Old Cheese (Gammelost), according to 

 the method of Dr. O. Johan-Olsen, were used in tlie manufacture of such cheeses on 

 a commercial scale. Sixty-five experiments in the manufacture of Dutch clove 

 cheese were made, at two different factories, a total (luantity of 3(),o92 kg. of separa- 

 tor skim milk being used in the experiments. Two or tliree control cheeses were 

 made in each experiment, in a different room from that in which the pure-culture 

 cheeses were made. The pure cultures were used both in connection witii pasteur- 

 ized and raw skim milk. The cheeses were kept for about 7 months before being 

 scored. The average score for control cheeses made from raw milk was 8.5 points, 

 and for experimental cheese, 10.3 points. In experiments where pure cultures were 

 added to pasteurized milk and control cheeses were made from raw milk the scores 

 were: Control cheese, 9.6 points; experimental cheese, 9.5 points. When pasteurized 

 milk was used for all cheeses, the scores averaged 11. o points for control cheese and 

 experimental cheese alike. The average scores for all cheeses made in the three 

 series was 9.3 points for control and 10.2 points for experimental cheese. The results 

 show that good cheese can be made from pasteurized milk by the method of pure- 

 yeast cultures. The most uniform results were obtained with raw milk without 

 the use of pure cultures, but the quality of the cheese was in general somewhat 

 improved by the use of the proper pure culture, whether pasteurized or raw milk 

 was used for the manufacture of the cheese. 



In the manufacture of Gouda cheese 56 experiments were made, in which 25,852 

 kg. of new milk and 6,638 kg. of skim milk were used. The average fat content of the 

 milk was 2.76 per cent. The age of the cheese at the time of scoring was about 

 6 months at one of the factories where the experiments were conducted and about 

 4 months at the other factory. The following average scores were obtained: Con- 

 trol cheese froni raw milk, 10.1 points; experimental cheese from raw milk, 9 points; 

 control cheese from pasteurized milk, 10.4 points; experimental cheese fro ni pas- 

 teurized milk, 10.6 points; where pasteurized milk was used for the experimental 

 cheese and raw milk for the control, the average scores were, 9.1 jjoints for the con- 

 trol and 11.1 points for the experimental cheese. The average score was 0.9 point 

 higher in favor of pure cultures. The greatest benefit was derived from the use 

 of pasteurized milk in the mamifacture of the cheese. 



Gorgonzola cheese was made in 56 experiments with 16,852 kg. milk of an average 

 fat content of 3.34 per cent. The average scores for all experiments when the cheeses 

 were about 7 months old were 11.9 points for the control cheese and 10.7 for the 

 experimental cheese. No advantage was obtained by the use of the pure-yeast cul- 

 tures in the manufacture of this cheese, either in the case of raw or pasteurized milk. 

 The pure-culture cheese made from pasteurized milk also scored lower than the con- 

 trol cheese made fnjm raw milk. The experiments in the manufacture of Gammelost 

 gave a similar result; the yeast cultures apparently failed to exert any beneficial 

 influence as regards the quality of the cheese. 



Accounts of experiments on the use of calcium chlorid and grated cheese in the 

 manufacture of pasteurized-milk cheese and on the influence of pasteurization on the 

 yield and quality of Primost cheese are also presented in the report.— f. w. woll. 



Notes for cheese makers, J. A. Ritddick {Canada Dt'pf. Agr., Coinr.'x Branch, 

 Dairy Dlrision Bui. 9, n. ser., pp. 7).— This consists of 53 suggestions relating to cheese 

 making. 



