904 EXPERIMENT STATION RECORD. 



pepsin for coagulating milk in cheese making. The yield of cheese was slightly 

 greater and the quality somewhat better when rennet was used. Pepsin is not 

 recommended as a substitute for standard rennet inasmuch as it is much more 

 difficult to prepare for use and does not keep well when dissolved. 



In continuation of experiments during the 2 previous years comparisons were 

 made of 3J and 6f oz. of rennet per 1,000 lbs. of milk. The results showed very 

 little difference in the yield of marketable cheese or in the quality as a result 

 of using double the ordinary amount of rennet. 



Nine tests were made to compare milling curds crosswise and lengthwise, the 

 lesults showing little or no difference in the two methods. Curds milled length 

 wise lost about 0.5 per cent more in weight. 



Experiments were again made with cheese containing normal and excessive 

 amounts of moisture. The results of the experiments are considered as indi- 

 cating that the average percentages of moisture. 45 at dipping and 34 in the 

 green cheese, may be increased without injuring the quality of the cheese if 

 ripened in cold storage at about 40° F. It is stated that a rapid method of 

 ascertaining approximately the amount of moisture in curd at dipping has been 

 discovered, but that experiments will be conducted for another season before 

 the results are reported. 



In 18 experiments curds were heated at temperatures ranging from 101 to 

 110° as compared with the temperature of 98 to 100° ordinarily employed. Cook- 

 ing at temperatures above 100° tended to check the development of acid, de- 

 creased the yield of cheese, and did not improve the quality. 



In 10 experiments the effect of different degrees of acidity of curds at the 

 time of salting was studied. The results showed that the greater the amount 

 of acidity at the time of salting the less was the yield of cheese. The quality of 

 the cheese, however, was apparently more satisfactory when the acidity was 

 comparatively high, less than 1 per cent showing a tendency toward a poorer 

 quality of cheese. 



In 10 experiments further comparative tests were made of ripening cheese 

 at different temperatures. The conclusion is drawn from the results obtained 

 during the 3 years that the lower the uniform temperature at which cheese can 

 be ripened economically, the better will be the quality of the cheese, and the 

 less the loss in weight during ripening. 



Further experiments were also made on moving cheese from the ordinary 

 curing room to cold storage at the end of 1 week. Very little difference was 

 observed in the quality of the cheese whether placed directly in cold storage 

 or removed to cold storage at the end of 1 week. The conclusion is therefore 

 drawn that cheese may be moved once a week to cold storage without inter- 

 fering with the quality of the cheese, although the shrinkage will be greater. 



Comparative tests for the third year were made on placing cheese on shelves 

 and boxing directly from the press. The results agree with the previous experi- 

 ments and indicate, according to the author, that it is quite practicable to put 

 cheese into a- clean, dry box and place in cold storage at 40°. The development 

 of mold is considered an objection to the method. Boxing directly from the 

 press reduces the loss from shrinkage. 



Experiments in paraffining cheese showed that this method decreased the 

 loss in weight but also lowered the quality of the cheese. It is considered 

 doubtful if paraffining cheese is advisable for the ordinary cheese maker. 



Experiments in dairy stable (pp. 120-131). — In tests with 4 calves a compari- 

 son was made of bran, oats, and oil cake with bran and Blatchford calf meal 

 with and without skim milk. The conclusion is drawn from the results of 





