222 Report of the Chemical Department of the 



the temperature of 98° F. being reached in 50 minutes. Forty 

 minutes later the whey was removed, as the curd showed one- 

 eighth of an inch of string by the hot-iron test. After packing 

 and draining in the usual way, the curd was milled about 4 hours 

 after the removal of whey. Salt was added at the rate of 2 lbs. 

 for 1000 lbs. of milk used, the curd was cooled to 80° F. and 

 then put in press. 



This lot of cheese was shipped to New York October i and 

 placed in cold storage October 7th. 



Lot IV (B Q82) consisted of two different sizes of cheese, made 

 by G. S. Alger at Martinsburg, Lewis county, N. Y. ; there were 

 20 colored cheeses (A), each weighing about 65 lbs., and 28 

 cheeses of so-called Stilton size (B), each weighing aboift I2| lbs. 

 The cheese was made from mixed milk of September 29, con- 

 taining 4 per ct. of fat and 12.60 per ct. of solids. The conditions 

 of manufacture were normal. 



This lot of cheese was shipped on October 3 and placed in 

 cold storage on October 8. 



Lot F (B ()86) comprised 34 cheeses made by E. S. Rice at 

 Triumph, Ohio, averaging in weight about 363 lbs. each. Rennet- 

 extract was added at the rate of 3 ounces for looo lbs. of milk 

 at 86° F. The curd was cut in 30 minutes and then heated to 

 104° F. in about 30 minutes, the whey being drawn an hour 

 and a half later. Salt was added at the rate of 2^ lbs. for 1000 lbs. 

 of milk used. 



This lot was shipped October 7 and placed in cold storage 

 October 13, 1902. 



Lot VI (B B 6g and B B 6p BB 6p) consisted of 40 cheeses 

 furnished by the kindness of J. S. Martin & Co. Each cheese 

 weighed about 70 lbs. These cheeses were not included in the 

 scope of the investigation as planned by the U. S. Department 

 of Agriculture. It was desired by this Station to study the effect 

 of covering cheese with paraffin upon the curing process. By 

 the courtesy of the U. S. Department of Agriculture, the use of 

 the curing rooms designed for the original investigation was 

 permitted for this additional experiment. The same conditions 

 of temperature, inspection, weighing and analysis were observed 

 in the case of these cheeses as in the case of the other lots. 



