eT ae Ss aoe 
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New York AGRICULTURAL EXPERIMENT STATION. ISI 
3. COMPARISON OF ORDINARY AND HIGH TEMPERATURES IN HEATING 
CURD. : 
Experiments were made in which was tested the effect of heating 
curd to 106° F. There was an increase of the amount of constitu- 
‘ents lost in whey, less moisture in cheese and decreased yield. In 
quality, the cheese showed imperfect flavor and lack of firmness 
in body. 
4. EFFECT OF USING DIFFERENT AMOUNTS OF RENNET-EXTRACT. 
In 20 sets of experiments, we made comparison of using 3 and 6 
ounces of rennet-extract (Hansen’s) for 1,000 pounds of milk. 
When the larger amount of rennet was used, the loss of milk con- 
stituents was slightly greater and the yield slightly less. The 
moisture content of the cheese was practically the same. The use 
of a large amount of rennet was not attended with any advantages 
as regards yield of cheese. The ripening was hastened by the 
mereased amount of rennet. 
Pee b PE CiS<ObsCUTDENG CURDIEN HARD AND SOFT CONDITION. 
In about 20 experiments, curd was cut in softer condition than 
asual and also in harder condition than usual. The results showed 
very little difference in any respect, except that the hardest curd 
showed a tendency to retain a little more water. 
6. EFFECTS OF CUTTING CURD COARSE. 
When the curd was cut less fine than usual, the proportion of 
loss in manufacture was less than when cut more fine. The yield 
was increased by coarse cutting, because of the retention of a larger 
amount of moisture than usual, owing to which the cheese made 
from coarse-cut curd was salvy in body. 
7. THE_EFFECTS OF TAINTED MILK.IN CHEESE-MAKING. 
The word “tainted” is used to describe the defective condition 
of milk which contains bacteria producing undesirable flavor in 
cheese made from it. Owing to excessive losses due to the 
condition of the milk and to the manner in which it had to be 
treated in cheese-making, the losses, especially of fat, were excessive 
as compared with normal milk. One hundred pounds of tainted 
milk made about one-half pound less of cheese than the same milk 
in normal condition. 
