70 EXPEEIMENT STATIOK KECORD. 



"The moisture and salt in the finished butter was very similar, whether washed 

 with brine or with water. There was also little or no difference in the quality of the 

 batter. 



"The lots drained before salting at the rate of | oz. salt per pound of fat in the 

 cream, contained less moisture, and within one-half of 1 per cent the same amount 

 of salt as lots not drained and salted 1 oz. per jjound of fat in the cream. 



"The unsalted samples contained an average of 13.289 per cent moisture. Those 

 salted at the rate of h oz. salt per j)ound butter contained 12.996 per cent of moisture 

 and 1.84 i)er cent salt. The lots salted 1 oz. i)er pound of butter contained an aver- 

 age of 13.562 per cent of moisture and 3.64 per cent of salt. In 1901, the unsalted 

 butter contained the least mbisture, in 1900 the most moisture, and this year it 

 takes a medium position. The results indicate that the moisture content in unsalted 

 butter is not necessarily higher than that in similar butter salted. 



"Butter worked once, twice, and three times contained, respectively, 12.541, 

 12.246, and 11.759 per cent of moisture, and 3.65, 3.31, and 2.62 per cent of salt. 



"Samples worked slightly before salting and then salted from one-half to three- 

 quarters of an ounce per pound of butter had 13.791 per cent moisture and 3.41 per 

 cent salt, while similar lots treated in the usual way and salted 1 oz. per ])ound of 

 butter contained 13.995 per cent moisture and 4.06 per cent salt. 



"The amount of moisture in the finished product is largely determined by the 

 working which it receives. The salt depends upon the amount of salt added, the 

 moisture in the batter at the time of adding the salt, and the amount of working 

 given to the butter." 



Experiments in ripening cheese are noted below from the report of the chemist. 



Heating curds made from overripe milk to 110° instead of 98°, especially when 

 combined with washing the curd after milling to remove the excess of acid, was 

 found in preliminary experiments to give good results as regards the flavor and tex- 

 ture of the cheese. 



Curds were washed after dipping in water at 98°, equal in quantity to the weight 

 of the curd in one series of experiments and to twice the weight of the curd in 

 another series. Similar experiments were made in washing curds after milling. 

 From the results of the present and earlier work the following conclusion is drawn: 

 "After 3 seasons of careful work, we find it no advantage to wash all curds, and 

 it tends to cause loss of valualde cheese-making material. It also tends to produce 

 'open' cheese. Curds having a 1)ad flavor f)r those having too mui'h acid are bene- 

 fited by washing, but to advise the washing of all curds we consider a mistake on 

 the part of those advocating this method." 



Determinations of the moisture in curd at the time of dipping and milling and in 

 green and cured cheese are reported in tabular form. Several variations in the 

 method of manufacture are noted. The work is noted as preliminary to further 

 investigations along this line. 



In continuation of experiments reported in 1901, 18 comparative tests were made 

 of ripening cheese in well-lighted and dark rooms, the results for both years showing 

 little difference in the quality of the cheese or loss in weight as regards light, so long 

 as the temperature and moisture are favoral)le. 



Cheeses were coated with parattin as soon as taken from the press and after periods 

 of 1, 2, and 3 weeks, and compared with uncoated cheese as regards (juality and loss 

 in weight. Two series of experiments are reported, from the results of wliich the 

 following conclusion is drawn: " Dipping cheese in hot paraffin wax when about 

 one week old prevents loss of moisture and adds somewhat to the appearance of the 

 cheese, l)ut does not prevent the growth of mold. The cheese ripened in an ordi- 

 nary curing room and coated with the wax was poorer in ciuality in one series and 

 better in the other. In cold storage the cjuality was slightly better as a result of 

 paraffining. Whether or not it will pay to coat cheese with paraffin wax is a ques- 



