324 REPORT OF THE CHEMIST OF THE 
We notice the following points of interest: 
1. The curd in the May factory experiments required a much 
longer time than the average for the expulsion of moisture. 
2. In September, when the cows of the factory at which the 
work was done were feeding largely on the soured refuse of a 
corn-canning factory, there was a tendency iG floating curd and 
a slower expulsion of moisture. 
3. In some of the station experiments, the milk was tainted 
and also rather acid; in these cases, the whey was taken from the 
curd more quickly than in working with normal milk. | 
4. The factory experiments took about one hour longer for 
this stage of the work, owing to the much larger quantities, of 
milk used. 
TA ge Res eee a ais Ra SR 
OOP SS 2 ee an AR, 
a ST A Se Pe ee 
a ee brs _ res 
kr : 
