“a 
New York AGRICULTURAL EXPERIMENT STATION. 93 
Another set of experiments was planned to test particularly the 
influence of the temperature of coagulation and of subsequent 
heating upon the amount of moisture retained in the cheese; the 
results of this set of experiments gre given in Table III. 
In studying the results embodied in this table, we call atten- 
tion to the following statements :— 
(1) Yield of cheese.—The yield of cheese varied from 3.56 to 
4.63 pounds for the 20.5 pounds of milk used. Stated in another 
way, it required 4.48 to 5.75 pounds of the milk used to make 
one pound of cheese. This difference in yield of cheese was 
largely due to the varying amounts of water retained in the 
curd. 
(2) Moisture in cheese——The moisture in the cheese varied 
from 70.9 to 83.9 per ct. This variation is largely dependent 
upon the temperature at which the milk is kept during souring 
and coagulating and especially upon the temperature and the 
length of time employed in expelling the whey from the curd. 
(3) Influence of temperature upon moisture of cheese—Special 
experiments were made for the purpose of studying the influence 
of the temperature of souring and of subsequent heating upon 
the amount of moisture held in the cheese. In every case we 
used 20 pounds of milk and one-half pound of starter. The results 
of this work are given in the following table: 
Taste Il] —Suowine INFLUENCE OF TEMPERATURE OF COAGULA- 
TION AND HEATING UPON MOISTURE IN CHEESE. 
Time 
Tempera- . 
Tempera- re te Ae co eee Time IK t 
No. of | ture at Taaad WHE raise tem-| highest required Faeraie Tex f 
experi-| which heated to | perature | tempera- | for curd | ° 18 pias RY 
ment. | milk was | Scnarate | to highest | ture to to drain ah pe MAELSISIEE 
coagulated. oie } point removing fully. sy etetectet 
poets aie used. curd from 
| : : whey. 
| 
Degrees F. | Degrees F.| Minutes. Minutes. Minutes Per ct. 
1 60 80 60 15 135 77.6 | Good. 
2 60 90 20 5 145 78.8 | Soft. 
3 70 80 30 30 | 150 81.5 | Mushy 
4 70 90 40 15 | 10 | 73.5 | Good. 
5 80 90 2 10 60 74.9 | Good. 
6 80 | 100 35 5 | 50 | 71.8 | Slightly dry. 
if 90 | 100 20 0 | 5 | 71.5 | Slightly dry. 
8 90 110 30 0 | 5 | 68.1 | Tough, hard. 
The data in this table indicate that—(a) when the milk during 
souring is kept below 80° F. (27° C.) and not heated above this 
