DAIRY FARMING DAIRYING. 383 



an advantage where a large print trade is carried on and where the cokt 

 stora.ne is located convenient to the churning room. 



The percentages of fat and casein in milk of different breeds were slightly 

 highei" than those obtained in the previous year. The average percentage of 

 casein by breeds was Jersey 2.67, Ayrshire 2.6, and Holsteiu 2.35, and that of 

 fat was Jersey 4.91, Ayrshire 3.95, and Holstein 3.55. A high fat content and 

 a high casein content were often associated, though this did not always occur. 



In studies made of the factors which influence the percentage of casein in 

 cheese making, a slight increase in the percentage of casein had quite a marked 

 effect on the yield of cheese. "Up to the present time we have not been able 

 to get milk containing a higher percentage of caseiu without also containing an 

 increased percentage of fat. Hence, we are unable to ascertain the effects of 

 increased casein alone in normal milks." An average increase of 0.15 per cent 

 casein and 0.17 per cent fat in the milk gave an average increased yield of 3-.58 

 lbs. of cheese per 1,000 lbs. milk. There apiieared to be very little difference 

 in the quality of the cheese as indicated by the relative scoring. The greatest 

 yield of cheese per pound of fat in the milk was in the month of June, 2.74 

 lbs., and the lowest in April and Octoljer, 2.45 lbs. "Theoretically, fat and 

 caseiu in the milk should govern the yield of cheese; practically, this is not 

 always the case, as shown ... in the month of June, where milk With com- 

 paratively low percentages of fat and casein produced a comiiaratively high 

 yield of cheese, both relatively to fat and casein and absolutely per 1.000 lbs. 

 milk.'" 



The effect of acidity at dipping showed a slightly increased yield of cheese 

 and a little better quality of cheese by dipping the unstirred or slightly stirred 

 curds with an average of 0.172 per cent acid, as compared with dipping at an 

 average of 0.192 iier cent. The results of 2 years' tests gave an increased yield 

 of cheese of over i lb. per 1,000 lbs. milk by not stirring the curds after or at 

 the time of dii)ping, and this with no deterioration in the quality of the cheese. 

 The average water content of samples of cheese made at the college cheesery 

 were for the curd at dipping .50.836 per cent, green cheese 35.526 per cent, and 

 cheese one month old 35.005 per cent. The water content of cheeses made at 6 

 Ontario factories was very even, averaging for the curd at dipping 41.445 per 

 cent and for green cheese 33.898 per cent. In making cheese from overripe 

 milk there was an average yield of 90.5 lbs. riiie cheese i)er 1,000 lbs. milk, 

 while the yield from the normal lots was 91.5 lbs. per 1,000 lbs. milk. The 

 yield of cheese per pound of fat and casein in the milk was 1.516 lbs. fi-om 

 the overripe lots, and 1.57 lbs. from the normal. As in previous woi'k, the 

 yield of cheese was slightly greater with the coarse than with the fine curd 

 knife. 



Several trials were made in making whey butter. The average result for the 

 l»ast 2 years were about 2i lbs. of butter per 1,000 lbs. of whey. The lot made 

 from unpasteurized whey cream was the poorest in quality and deteriorated in 

 flavor more rapidly than the pasteurized. 



Factors controlling the moisture content of cheese curds, J. L. Sam mis, 

 S. K. Suzi:ki and F. W. Laaiis {Wiscoii.sin Sfa. Research Huh 7, p/*. 12, figs. 27; 

 U. H. Dfpi. Afjr., Bur. Aiiiiii. liuJiis. Bid. 122, iip. 61, figs. 27). — In this coopera- 

 tive study, cheese was made under well defined conditions and the moisture 

 determined at intervals in order to obtain information concerning practical 

 methods of controlling moisture content. The methods of making experi- 

 mental cheese and of determining the moisture content are described in detail. 



To determine the effect of heat 4 curds were set at 86° F. and 3 were heated 

 after cutting so that in 35 minutes they stood at 92, 98, and 104°, They con- 



