64 
MANUFACTURE AND CURING OF CHEESE. 
Table V. — Scojes of cheese cured in factory. 
LOW RENNET. 
Lot. 
1. 
2. 
3. 
4. 
S. 
6. 
7. 
8. 
10. 
11. 
12. 
13. 
14. 
15. 
L6. 
Fla- 
vor. 
34 
34 
34 
33'. 
35J 
22 
26 
34 
29 
37 
42 
38 
35 
38 
34 
Tex- 
ture. 
23 
20 
20 
21J 
21 
22 
20 
22 
27 
26 
24J 
24', 
23 
24 
21 
Color. 
Make- 
up. 
Total. 
Flavor of cheese. 
Sweet, heated.. 
Tainted 
....do 
Old milk 
Tainted 
Tainted, dirty . 
Acid, tainted . . 
Acid 
Tainted, bitter . 
Tainted 
111'. Clean 
87J Heated 
83 I Weedy 
87 
80 Weedy 
Texture. 
Gritty; Swiss holes. 
.Still; mealy; loose. 
Do. 
Gritty; mechanical holes. 
Stiff: mealy. 
Gritty: loose. 
Tallowy; loose. 
Mealy. 
Smooth; close. 
Salvy; gritty. 
Gritty; loose. 
Salvy; close. 
"Do. 
Mealy; dry. 
Dry; mealy. 
HIGH RENNET. 
1... 
37 
24 
15 
10 
2... 
405 
28 
15 
10 
3... 
33 
24 
15 
10 
5... 
42* 
29 
15 
10 
6... 
40J 
275 
15 
10 
7... 
42J 
27J 
15 
10 
8... 
41 
28 
15 
10 
9... 
30 
22 
15 
10 
10... 
424 
27 
15 
10 
11... 
38 
24J 
15 
10 
12... 
43 
29 
15 
10 
935 
82 
965 
93 
95 
94 
77 
945 
875 
97 
Tainted ' Salvy; gritty; loose. 
Heated Stiff; close. 
Tainted Pasty; loose. 
Clean Waxy; close. 
Dry; mechanical holes. 
Slightly bitter. 
Acid, bitter. . . 
Clean 
Bitter 
Clean 
Smooth; mechanical holes. 
Waxy. 
Tallowy. 
Mechanical holes. 
Loose. 
Close. 
Table VI. — Average total scores of cheese by lots. 
LOW RENNET. 
Lot. 
In 32-de- 
gree room 
from 
hoops. 
In 40-de- 
gree room 
from 
hoops. 
In 32-de- 
gree room 
at one 
week. 
In 40-de- 
gree room 
at one 
week. 
In 32-de- 
gree room 
at two 
weeks. 
In 40-de- 
gree room 
at two 
weeks. 
Cured at 
factor?. 
1 
•> 
93.0 
97.3 
96.6 
94.8 
94.5 
97.1 
96.0 
92.2 
96.2 
94.0 
96 9 
92.0 
95.0 
95.3 
95.5 
91.0 
98.5 
97.3 
95.6 
92.0 
95.5 
91.5 
89.0 
91.7 
95.5 
95.5 
92.0 
96.0 
93.0 
90.0 
87.9 
94.6 
96.0 
94.4 
92.5 
97.1 
91.3 
89.0 
95.0 
94.5 
93.0 
93.0 
94.0 
93.0 
91.2 
80.7 
93.7 
87.0 
94 . 6 
86.0 
94.6 
96.6 
92.1 
91.5 
93.3 
85.2 
76.2 
88.5 
93.0 
92.3 
90.5 
91.0 
89.6 
89.0 
82.0 
79.0 
3 
93.6 97.0 
93.5 96.3 
92.3 
94.1 I 93.5 
88.0 93.4 
80.0 89.2 
90.6 92.5 
94.5 96.5 
92.6 95.5 
91.5 i 92.2 
93.0 93.5 
89.6 94.4 
89.5 i 88.5 
79.0 
4 
80.0 
5 
81.5 
6 
69. 
7 
71.0 
8 
81.0 
10 
810 
11 
12 
13 
14 
15 
16 
88.0 
91.5 
87.5 
83.0 
87.0 
80.0 
Average 
95.0+ 94.3+ 
93.8+ 
90.0 93.0+ 
90.0 
81.4 
HIGH RENNET. 
1 
95.3 
96.3 
94.0 
96.3 
88.0 
96.6 
97.8 
93.2 
91.8 
93.8 
96.0 
95.3 
89.3 
92.1 i 
96.0 
81.3 
95.5 
97.3 
90.6 
94.3 
92.6 
91.5 
91.5 
95.0 
93.0 
94.6 
93.3 ' 
89.8 | 
89.3 
92.8 
82.6 
96.6 
95.2 
89.0 
90.0 
90.3 
91.1 
93.6 
93.8 
90.1 
93.3 
84.5 
94.8 
97.0 
87.6 
92.0 
92.2 
89.0 
93.6 
91.6 
91.0 
93.0 
84.2 
94.6 
95.3 
87.2 
89.3 
91.0 
90.0 
86.0 
2 
93.5 
3 
82.0 
5 
96.5 
6 
93.0 
7 
8 
94.5 
94.8 
89.4 
95.0 
94.0 
9 
10 . 
77.0 
94.5 
11 
12 
94.3 
94.3 
87.5 
97.0 
Average 
94.4+ 
92.3 i 
93.4 
90.3 
91.6 
90.9 
90.5 
