•86 



Jour>ial of Agriculture. 



[8 May, 1907. 



Experiment B. — Identical with former except that onlv one-quart?r 

 per cent, of starter was to be used. 



Experiment C. — The ripening agent to be a pure culture in whey whicia 

 had been heated tO' a temperature of 165 degrees Fahr., one-half per cent, 

 of this starter to be used. 



Experiment D. — Identical with C, except that the quantity of starter 

 to be used was one-quarter per cent. 



Experiment E. — The cheese was to be made in the way ordinarily 

 followed in the dairy, but the curd was to be drained in the vat. 



Experiment F. — Identical with E, but the curd to be drained on the 

 racks. 



In addition to these experiments control cheese was to be made after 

 the manner regularly followed. The object was to discover not only under 

 what conditions and with what starter the best results were obtained, but 

 also whether cheese was better quality when the curd was dried in the vat 

 or on the rack. To find out how the cheese suited the trade they were tested 

 from time to time by Messrs. A. Clement, sen., and Osborne, both large 

 cheese factors in Glasgow, and their judgment of each was recorded at 

 each visit. Mr. Clement considered that some of the cheeses made with 

 starters at the beginning of the experimental period were better than those 

 made at the end, one going back in taste and quality, the other going 

 forward. On the whole the experiments are not considered very con- 

 clusive. One thing however was made clear, namely, that all the lots of 

 cheese were considerably better when the curd was dried on the rack than 

 when dried in the vat. 



The scores were as follow: — 



From the abo\e table it appears as if one man produced the best 

 result when using the starter made from sour whey, while another did 

 best when using starter made from pure culture in milk. It seems as if 

 it depends more on how the curd was handled than on the source of the 

 starter used, whether from sour whey or milk, provided the maker knows 

 how to manipulate the curd. Some makers prefer the use of the milk 

 starter because thev can distinguish more readily when it is in a fit con- 

 dition by the thickness of coagulum, whereas in whey there is no coagula- 

 tion and therefore the degree of acidity is not so readily arrived at. If 

 the dairyman obtains a pure whey in which to cultivate the starter there is 

 no reason why good results should not be obtained. No hard-and-fast 

 rule, however, can be laid down regarding the amount of starter to use. 



