CHEDDAR CHEESE 325 



per cent of first-class starter is added and the vat is heated to 

 85. It is set with rennet, using 2 oz. of rennet to 1000 Ib. of 

 milk, so that the milk begins to curdle in 7 minutes and is cut 

 with three-eighth inch knives in 25 minutes. All portions of 

 the work after adding rennet are carried out in an unvarying 

 routine manner, according to a fixed-time schedule every day. 

 As soon as the rennet has been added the cheese-maker is 

 able to calculate the exact time of day when each of the succeed- 

 ing operations should be performed, and the work of making 

 the cheese is thus simplified and systematized. 



" The average loss of fat in whey from pasteurized-acidulated 

 milk is about 0.17 per cent measured at the time the whey is 

 drawn from the vat. This is less than half the loss in average 

 factories using raw milk. The total loss of fat in whey and 

 drippings from vat and press, using pasteurized milk with acid, 

 averaged 1.58 per cent of the weight of the cheese, or less than 

 one-half of the usual loss in handling raw milk. 



"In addition to this saving of fat, it is found that a some- 

 what larger proportion of moisture can be incorporated in 

 pasteurized-milk cheese than in ordinary cheese, without dam- 

 age to the quality. The gain in the yield of pasteurized- 

 milk cheese is due partly to fat and partly to moisture. 



"Scores and criticisms made by competent cheese judges 

 show that the pasteurized-milk cheese varies less in quality 

 and averages better by 3.7 points of total score than the raw- 

 milk cheese made from portions of the same milk supply. 

 In 96 per cent of all cases the pasteurized-milk cheese scored 

 higher than the raw-milk cheese. 



"Duplicate sets of cheese were cured at New Orleans for 

 one month at 70 to 83 (monthly average figures during the 

 summer), and here the raw milk lost more in weight than the 

 pasteurized, so that the average gain in yield of pasteurized 

 over raw rose to 6.21 per cent. From other cheese cured at 

 Madison on tin pans in a warm room, it was learned that the 



