New Yorek AGRICULTURAL EXPERIMENT STATION. 95 
moisture. By regulating the temperature and length of time 
used in heating the curdled mass, one can control the moisture 
in the cheese, making it more or less dry at will. 
When the souring of milk takes place at a temperature above 
90° F. (32° C.) the curd formed is apt to be very soft and mushy, 
probably due to some kind of proteolytic action on casein, and 
it is often extremely difficult under such conditions to expel the 
moisture, except at a temperature that spoils the product. 
The amount of moisture retained in cottage cheese is a matter 
of much importance in relation to the quality of the cheese. In 
our experience, cottage cheese should contain about 70 to 75 per 
ct. of moisture in order to have the much-desired smooth con- 
sistency or texture that characterizes a well-made cottage cheese. 
If it contains much more moisture than this, the cheese is soft, 
mushy, uninviting in appearance and difficult to handle. On the 
other hand, if cottage cheese contains only 50 or 60 per ct. of 
moisture, it is dry, granular and harsh and in the mouth feels like 
wet sawdust. It is probable that tastes may vary in respect to 
the amount of moisture desired. People who have never eaten 
anything but cottage cheese of texture like sawdust may have 
acquired a taste for that kind, but most people would not by 
preference choose such in place of that having the softer, smoother 
texture. 
The right amount of mositure is most easily secured when the 
milk is kept not much above 70° F. (21° ©.) in the process of 
souring and the subsequent heating is not carried above 90° F. 
(B2F 6). 
(4) Amount of milk-sugar—The amount of milk-sugar de- 
composed in the souring varied from 1.23 to 1.42 per ct., which 
is equivalent to 22 to 25 per ct. of the sugar present in the milk. 
The amount of milk sugar in cheese varied from 3.28 to 4.08 per 
ct. Of the amount of milk-sugar present in the milk, from 57.12 
to 66.90 per ct. went into the whey, while from 10 to 16.21 per ct. 
went into the cheese. The higher the moisture in the cheese, the 
greater was the amount of sugar. 
(5) Amount of nitrogen.—The nitrogen in Dutch cheese is 
mostly in the form of casein dilactate. A little albumin is 
retained in the whey of the cheese. The nitrogen in the cheese 
