1890 TWENTY-FIFTH ANNIVERSARY REPORT. 
I. SUMMARY OCF CONDITIONS OF MANUFACTURE AT CHEESE 
FACTORIES. 
(1) Ounces of rennet-extract used for 1,000 pounds of milk.— 
The amount of rennet-extract used for 1,000 pounds of milk varied 
from two to five ounces and averaged three in the case of fifty 
different factories. The wide variation was due in part to the fact 
that different kinds of rennet-extract were used and these varied 
considerably in strength. 
(2) The temperature of the milk when rennet was added varied 
from 80° to 88° F. and averaged 84.5° F. Some of the variation 
was undoubtedly due to the use of inaccurate thermometers. 
(3) The time required for the rennet to coagulate the milk com- 
pletely varied from 5 to 78 minutes and averaged 32 minutes. 
(4) The temperature to which the curd was heated after being 
cut varied from 95° to 105° F. and averaged 99° F. Where a high 
temperature was used, extra losses of fat were noticed to occur. 
(5) The time from cutting curd to drawing whey varied from 
1 hour and 25 minutes to 5 hours and 30 minutes, averaging 3 hours 
and 18 minutes. The time decreased somewhat from month to 
month as the season advanced. 
(6) The length of string on a hot tron when whey was drawn 
varied from a trace to 1% inches and averaged 4% inch. 
(7) The time from drawing whey to putting curd in press varied 
from 40 minutes to 6 hours and 15 minutes, averaging I hour and 
53 minutes. : 
(8) The length of string on hot iron when curd was put in press 
varied from ™% inch to 4 inches and averaged 1% inches. 
(9) The temperature of curd when put in press varied from 70° 
to 90° F. and averaged !81° F. 
(10) The time consumed in the operation of cheese-making after 
adding rennet varied from 2 hours and 12 minutes to 9 hours and 
50 minutes, and averaged 6 hours. 
2. COMPARISON OF THE CHEDDAR AND STIRRED-CURD PROCESSES OF 
CHEESEMAKING. 
Results were obtained in twenty different experiments and they 
showed on an average very little difference in yield or quality. The 
cheddar process lost a little less fat and retained slightly more 
moisture and gave, therefore, a slightly higher yield. 
