178 EXPERIMENT STATION RECORD. 



40° F. and in another in ice cold storage at the same temperature. There was little 

 or no difference in the yield and quality of the cheese whether a normal or a larger 

 amount of rennet was used. Cheese ripened in mechanical cold storage lost more in 

 weight than cheese ripened in ice cold storage, but averaged slightly better in quality. 

 It is believed that an excessive amount of rennet may be used with safety where 

 cheese makers desire the cheese to ripen more rapidly after placing in cold storage. 



Placing cheese on shelves and boxing directly from the press were again compared 

 in a number of experiments. The cheese in boxes lost less in weight than cheese 

 placed on shelves. There was practically no difference in the quality of the cheese 

 treated by the 2 methods. The cheese in boxes, however, showed a greater tendency 

 to mold. Boxing cheese directly from the press is believed to be quite practicable. 



Comparative tests were made of ripening cheese in mechanical cold storage at 

 average temperatures of 31.7, 39.3, and 42°; ice cold storage at 41.2°, and in a cellar 

 at 51.4°. There was not much difference in the quality of the different lots of cheese. 

 The higher the temperature the greater was the loss in shrinkage. 



Ice cold storage and mechanical cold storage were compared in experiments in 

 which the cheese was moved from the ordinary ripening room to cold storage at the 

 end of 1 week. There was practically no difference in the quality of the cheese 

 whether placed directly in cold storage or at the end of 1 week. The shrinkage was 

 greater in the latter case and also greater in mechanical cold storage than in ice cold 

 storage. 



Experiments in butter making (pp. 81-85) . — In 4 experiments in butter making pas- 

 teurizing milk was compared with pasteurizing cream. While the experiments are 

 not considered sufficient in number to warrant positive conclusions, the results are 

 considered as indicating that when first made there is little or no difference in the 

 quality of butter in summer whether the whole milk or cream is pasteurized, but 

 that the butter holds its flavor slightly better when made from pasteurized milk as 

 compared with pasteurized cream. It is thought probable that the extra labor 

 involved in cleaning the separator bowl when separating pasteurized milk counter- 

 balances any difference in quality. 



Churning sweet cream to which 27J per cent of butter culture had been added was 

 compared with churning ripened cream. The yield of sweet cream butter was 

 slightly less, though the quality was superior not only when first made but at later 

 periods. A comparison was also made of churning sweet cream without the addi- 

 tion of culture and similar cream to which from 20 to 30 per cent of culture had been 

 added. There was less loss of fat in the buttermilk when the culture was used and 

 the flavor of the butter was also better. 



The results of several tests failed to show any advantage in using dry parchment 

 paper as compared with moist paper for wrapping pound prints of butter. The 

 value of formalin as a preventive of mold on butter is considered doubtful. 



Several experiments were made in the cold storage of butter. Mechanical cold 

 storage at about 40° F gave slightly better results than ice cold storage at the same 

 temperature. A temperature of 28° gave better results than a temperature of 40°. 

 None of the July butter was suitable for table use when examined at the end of 

 November. It is therefore not believed to be possible to hold butter in cold storage 

 for 3 or 4 months and have it retain its fine flavor. 



Feeding experiments (pp. 85, 86). — Tests were made of 2 proprietary stock foods. 

 Blatchford's Sugar and Flaxseed Meal increased slightly the yield of milk, but not 

 sufficient, in the opinion of the author, to warrant the additional expense. The 

 results of a calf- feeding experiment were considered favorable to the use of this 

 material as a food for calves. 



The Improved Molasses Cattle Food, a by-product from the beet-sugar factory, 

 was tested with 21 cows with results indicating, in the opinion of the author, that this 



