New York Agricultural Experiment Station. 221 



ripened to 4I spaces by the Marschall rennet test at a temperature 

 of 86° F. Rennet-extract was used at the rate of 2^ ounces for 

 1000 lbs. of milk. The milk began to thicken in 15 minutes. 

 The curd was heated to 98° F. in 45 minutes. One hour and 

 20 minutes later the curd showed one-eighth of an inch of fine 

 threads by the hot-iron test, when the whey was removed. The 

 curd was then packed, drained and kept for 3 hours, after which 

 it was milled, salted at the rate of 2 lbs. of salt for 1000 lbs. of 

 milk, cooled to 80° F. and put in press. 



This lot of cheese was shipped to New York on September 30 

 and placed in cold storage on October 6th. 



Lot II (B P7jj comprised 40 boxes of cheese, made by J. E. 

 Case, at Turtle Point, Pa., during the third week in September. 

 These were secured through W. C. Dunham & Co., Cuba, N. Y. 

 They averaged 45 lbs. each in weight. It was found impossible 

 to get a special lot of cheese made in Pennsylvania for this work 

 and so it was decided to take some already made. These cheeses 

 were therefore older when put into cold storage and did not get 

 the full benefit of ripening at lower temperatures. In making 

 the cheese, a starter of lactic ferment was used and the milk 

 ripened to about 5 spaces by the Marschall test at a temperature 

 of 86° F. Rennet-extract was used at the rate of 2\ ounces for 

 toco lbs. of milk and the curd was cut in about 45 minutes. The 

 subsequent heating was carried to about 100° F. The whey was 

 removed as soon as the curd strung on a hot iron. After milling, 

 the curd was allowed to stand about half an hour before salting, 

 with frequent stirring, and then cooled to 90° F. Salt was added 

 at the rate of 2\ lbs. for 1000 lbs. of milk used. 



This lot of cheese was placed in cold storage on October 6th. 



Lot III (B P77J consisted of 44 cheeses, averaging in weight 

 about 34 lbs. each. They were made at the Sulphur Spring 

 Factory, Lowville, Lewis county, N.Y., by J. H. Searl, from the 

 mixed night and morning milk of September 26; half were 

 uncolored (A) and half were colored (B). The mik contained 

 4 per ct. of fat and 12.60 per ct. of solids. The milk was ripened 

 to 3^ spaces by the Marschall test at 84° F. Rennet-extract was 

 used at the rate of 2-| ounces for 1000 lbs. of milk. The curd 

 was cut in 25 minutes, and 15 minutes later heat was applied, 



