A aN ; 

\ 
New York AGRICULTURAL EXPERIMENT STATION. 451 
XVI EFFECTS OF CUTTING CURD IN HARD AND IN 
SOFT CONDITION.* 
When the curd was cut in “soft condition,” the cutting was 
done very soon after the milk coagulated and considerably sooner 
than is done in ordinary practice; while, for “hard” cutting, the 
coagulation was allowed to continue for some time longer than is 
done by most cheese-makers. It is not possible to describe the 
difference more definitely. The general results secured are pre- 
sented below: 











; . (0) 
we Sor Sau Pod y a 
oa sa wo aA OR woe 
sh SLD ong Ome F OHO 
fe Baa | eee | sage | seam 
ae Ee Sg2 | 5288 | S88q 
Curd cut soft: 
USOT eget Rea ai 5.00 93.14 9.05 3.04 2.60 
Crreatest iio. eae. 10.00 94.46 11.55 4.47 2.81 
Average Sia ky CRA 7.60 23.98 10.50 3.89 Dit 
Curd cut hard: 
Breda eh ee Lt. 5.00 23 AL4. 9.74 S47 2.54 
preatest.). ou... e's. 8.72 24.84 12.00 4.66 2.89 
BAVOUAP OE! Oo. tis wis os P65 °) Vlas baer 1067 3.97 2.72 


The difference of loss in manufacture was slight. The hardest 
curd tended to retain a little more water. The results show 
practically no other difference. 
XVII. EFFECTS OF CUTTING CURD COARSE.§ 
When the curd was cut less fine than usual, the proportion of 
loss in manufacture was less than when cut more fine. ‘The yield 
was increased by coarse cutting, owing to the retention of a larger 
amount of water than usual. Owing to the excess of moisture 
retained, the cheese made from curd cut coarse was salvy. 
‘ * For details of experiments, see Bulletins 43, 45, 46, 47, experiments 4 13, 14, 15, 16, 25, 26, 33. 
34, 49, 50, 54, 55, 58, 59, 67, 68, 83, 84. 
§ For details of experiments, see Bulletin No. 46. part 2, experiments 58 and 59, 

