




tant points, it is a matter of interest to voreide briefly yas 
‘ bot 
the more Sie facts observed. We shall present, in Ba 

"regard to the eignin points: 
1. Ounces of rennet-extract used for 1,000 pounds of mille. 
2. Temperature of milk when rennet was added. 
3. Time required for oe to eae the milk completely 


3. 
4, 
5. Time from cutting curd to ee whey. 
6. ay from ae es to Cries to ae 
rp 

