* 
+ 
New York AGRICULTURAL EXPERIMENT STATION. 99 
TABLE VI.—SHOoWING RESULTS OF MAKING CoTTAGE CHEESE BY 
DIFFERENT Mrruops. 
Per ct. | Per ct. | Pounds | Per ct. | Pounds 
No. of Per ct. = 
ee : * Pounds of of of of of 
experi-| Casein coagu- of acid of ator a . : 
. 5 gar sugar nitro- nitro- 
ment. : lated by we in in in gen in gen in 
Milk. Milk, Milk. | Milk. Milk. Milk. Milk. 
1 | Natural souring 20 5.69 | algaly¢ 0.56 0.110 
2 | Natural souring 0.20 20 5.28 1.06 0.67 0.134 
3 | Starter 0.20 20.5 5.28 1.08 0.67 0.137 
4 | Starter and ren- 
net 0.20 20.5 5.28 1.08 0.67 0.137 
5 | Hydrochloric 
acid 0.30 20 5228 | 1.06 0.67 0.134 
6 | Hydrochloric | . 
acid 0:25. | 20 Sece | 1.04 0.58 0.12 
7 | Lactic acid 0.60 | 20 ae ee 1.04 0.58 0.12 
| 
| | | 
Whey. Whey. | Whey. Whey. | Whey. | Whey Whey 
1 | Natural souring O65. = 163 4.62 0°75, |" O-130 0.020 
2 | Natural souring 0.72 fees 4.10 0.64 0.143 0.022 
3 | Starter 0.72 15.9 4.10 | 0.65 0.151 0.024 
4 | Starter and ren- | 
net 0.70 Lee } 2 3297 Ove2) |) ONlst 0.021 
5 | Hydrochloric 
acid 0.49 | 16.5 5.24 0.86 0.125 0.021 
6 | Hydrochloric 
acid eh s oe 5.08 0.82 0.09 0.014 
7 | Lactic acid 0.60 | 16.5 -09 | 0.84 0.09 0.014 
| 
| 
Cheese. Cheese. | Cheese. | Cheese. | Cheese. | Cheese. | Cheese. | Cheese. 
1 | Natural souring | 3.60 Gh | Susan 0.12 2.48 0.090 
2 | Natural souring 6.48 4.40 LS 3.91 0.17 2.40 0.106 
3 | Starter 7.20 | 4.00 UiPARca (ae AS SY 0.13 2.60 0.104 
4 | Starter and ren-| _ 
net 7256, | * -4..20: 75.6 3.64; 0.15 252 0.106 
5 | Hydrochloric 
acid 3.78 3.90 72.6 3.90 0.15 PAR 0.112 
6 | Hydrochloric 
acid Soa 76.4 4.64 0.17 PART A 0.100 
7 | Lactic acid —— 3.50 74.6 4.72 0.17 2.94 0.100 
(1) Yield of cheese.—The yield of cheese did not vary greatly 
in the different processes of manufacture. From the same kind 
of milk, we should obtain about the same amount of water-free 
cheese. The difference of moisture makes most of the difference 
in yield and this can be regulated by the temperatures employed, 
other conditions being uniform. 
(2) Composition of cheese—The cheese made by acids con- 
tains a little more milk-sugar than that made by the natural 
souring of milk. This is due to the fact that in the process of 
natural souring, the fermentation changes about one-fourth of 
the milk-sugar into lactic acid and other compounds, while no 
such change occurs in the direct use of acids. 
The cheese made with acids also contains a little higher amount 
of nitrogen, indicating a somewhat more complete recovery, in 
the cheese, of the nitrogen of the milk. 
