% 
<= 
- a *< 

N EW York AGRICULTURAL EXPERIMENT STATION. 44.9 
is a slight difference in favor of the Cheddar process which can~° 
-be expressed by saying that, according to our results, the Uheddar 
process would make about two pounds more of cheese than the 
_ stirred-curd process for 10,000 pounds of milk. No difference was 
noticed in the quality of the cheese produced by the two 
processes. : | 
XV. COMPARISON OF ORDINARY AND HIGH TEMPERA- 
TURES IN HEATING CURD.* 
Two sets of experiments were made in June to compare the 
effect of using a temperature of 106 degrees F. in heating curd 
upon the loss of milk-constituents, yield and quality of cheese. 
‘The general results are stated below: 







Pie Eri 22 , OS oon. 
ae | fch | etd | Soha | 92s 
Se be PSE eae | PS ga ee 
we |. bees). Bs.) See | Bes 
HO Bae noe ng ,d NOS 
om Sea | Eee | Bess | #eee 
fas in} R, oO Ry 
aa | ¢ é ene lee 
Temperature of 100°F. 6.93 24.02 9.94 3.50 2.65 
Temperature of 106°F.| 8.93 | 24.38 9.74 3.40 2.63 

The results point to the conclusion that at the higher tempera- 
ture, there is a slightly greater loss of milk-constituents and a 
somewhat decreased yield of cheese. In quality, the cheese made 
at the higher temperature showed imperfect flavor and lack of 
firmness in body. _ { 


* For details of experiments see Bulletin No. 45,;experiments 17, 18, 27, 28, 
57 

