DAIRY FARMING DAIRYING. 1085 



Experiments in the care of milk for cheese making led to the following conclu- 

 sions: "Aeration of milk without cooling below 70° is not sniricient to prevent milk 

 from i)econiing overripe during the night in hot weather. Cooling night's milk to a 

 temperature below 70° is necessary in order to have the milk reacli the cheese factory 

 in a condition suitable for the manufacture of good cheese. Cooling to 50° and the 

 addition of a culture to control flavor has not yet proved entirely satisfactory." 



In each of 12 experiments during May and July from 600 to 1,500 lbs. of milk was 

 divided into 2 lots, to one of which ^ oz. of rennet per 1,000 lbs. of milk was added 

 at a temperature of m° and the curd cooked to 9.S°, and to the other lot 5 oz. of 

 rennet per 1,000 ll)s. of nulk was added at a temperature of S2° and tlu' curd cooked 

 to 94°. " The use of an extra amount of rennet and the adoption of lower tempera- 

 tures than is customary for renneting and cooking gave an increased yield of cheese, 

 but as cured in an cmlinary curing room it developed too much acid, and the quality 

 was inferior. In the one trial where cheese was cured in cold storage, the quality of 

 the cheese yvas equally good, and there w'as a gain in the amount of cheese produced 

 equal to about 1^ lbs. per 1,000 lbs. milk." 



AVashing curds in experiments during 1901 caused a loss on an average of about 1 

 lb. of cured cheese per 100 ll)s. of curd. There was little difference in the quality of 

 the cheese from washed and unwashed curds. 



In eacli of 16 experiments during May and June 2 cheeses were made from the 

 same lot of milk, one of which was cured in a well-lighted room at an average tem- 

 perature of 64.6° and an average percentage of moisture of 79.3, anrl the other in a 

 dark room at an average temperature of 66° and a percentage of moisture of 76.4. 

 There was little difference as regards loss of weight in curing, quality of cheese, and 

 amount of mold between the cheese cured in the light and in the dark rooms. 



In a series of experiments cheeses were placed in cold storage at 40° fresh from 

 the press and after being kept 1, 2, and 3 weeks in an ordinary curing room. One 

 cheese in each experiment was also cured in the ordinary way at (55°. The details 

 of the experiments are to be published later in bulletin form when the work is com- 

 pleted. "We may anticipate these results by saying that, so far as the work has 

 gone, it indicates that cheese may be cured at a temperature of 40°, in about 3 

 to 4 months' time, and that the quality of cheese cured in cold storage is superior 

 to that cured at ordinary temperatures. The results also indicate that tlie sooner 

 the cheeses are placed in cold storage after being made, esi^ecially in hot weather, 

 the better the quality of the cheese, and the less loss by shrinkage." 



In experiments in butter making 5, 10, 15, 20, and 25 jier cent of j)ure culture 

 was added to the cream. The comparison showed that with 5 per cent of cultui-e 

 the cream ripened in alxtut 15 hours and with 25 per cent in about 5 hours. The 

 highest average score for flavor was obtained l)y ripening at a low temperature with 

 the smallest amount of culture. Several different pure cultures were compared in 

 another series of experiments. A culture prepared at the station with a mixture of 

 whole milk, skim milk, and buttermilk gave no better results than one prepared 

 with skim milk alone. 



Experiments to determine the effect of different methods of making butter upon 

 the content of moisture and salt are briefly reported and summarized as follows: 

 "There was very little difference in the average moisture and salt content of butters 

 churned at temj)eratures between 44 and 5.S°. Butter churned into lumjts hatl the 

 lowe.st moisture content, and that in tine grains the lowest salt content. The lots 

 churned into the size f)f corn grains had Injth the highest moisture and highest salt 

 content of any in the series. The moisture and salt content was about the same 

 when washed with water at temperatures between 40 and 60°. The same is true of 

 samples washed once and twice, other conditions being ecpial. liutters un.salted 

 contained the least moisture and those salterl at the ratc^ of three-ciuarters of an 

 ounce per pound of butter contained the most moisture. The salt content of the 



