302 Report oF THE CHEMIST OF THE 
14. In twenty experiments, a special comparative study was 
made of the Cheddar and stirred-curd processes. 
15. In two experiments, the use of a temperature of 106 degrees 
F. was employed and its effects studied. 
16. In ten experiments, the effects of using amounts of rennet 
more or less above the usual amount were observed. 
17. In nineteen experiments, a study was made oc the result 
of cutting curd in hard and soft condition. 
18. In two experiments, a comparison was made between the 
effects of cutting curd in fine and coarse condition. 
19. In fifteen experiments, the influence of using tainted milk 
upon cheese-making was studied. 
20. In three experiments, the milk was shut up warm in caps 
and cooled down, being held over night before making into 
cheese. The effects of this treatment were carefully noted. 
21. In three experiments, the milk was exposed over night to 
foul odors and then made into cheese. 
22. In three experiments, both taint and acid were developed 
in the milk before it was made into cheese. 
23. In three experiments, the milk was aerated py being passed 
through a De Laval Baby No. 2 separator, the cream and skim 
milk being mixed together again before making into cheese; and, 
in two other experiments, the milk was aerated by an ordinary 
aerator. ° | 
24. A comparative study has been made of the composition of 
the milk, whey and cheese for the different months, in order to 
note changes of composition taking place during the factory 
season, and the effect of such changes upon the quantity and 
quality of cheese. 
25. A few of the October cheeses were made with special refer- 
ence to studying the chemical changes that take place in the 
_ process of ripening. These cheeses will be kept as long as practi- 
cable and analyzed from time to time. 
2. Extent of Investigation. 
We have made experiments from three to five days in each 
month, from May to October, in five different cheese factories, 
located in Oneida, Oswego, Jefferson and St. Lawrence counties, — 

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