
gat, EW YorK AGRICULTURAL EXPERIMENT STATION. 455. 
w * 
XXU. EFFECT OF AERATING MILK BY SEPARATOR.* 
The aeration of tainted milk did not result in an increased yield - 
of cheese, but the quality was much improved. When unaerated 
milk ef good quality was made into cheese beside milk that had 
been aerated by separator, the latter made a smaller yield of cheese, 
‘but the quality was perfect. 
XXII, GENERAL SUMMARY OF THE RESULTS OF ALL 
THE EXPERIMENTS IN CHEESE-MAKING MADE DURING 
THE SEASON OF 1892. 
1. Latent of Investigation. 
1. Number of experiments made: 
There were fifty experiments made at five different cheese 
factories and fifty-six experiments at this Station, the total number 
being 106. . 
2. Amount of milk used and of products made: 
a. In all, there were used in the experiments 214,684 pounds of 
milk, of which 200,554 pounds were factory-milk. 
-b. There were produced 21,7381 pounds of cheese and 192,953 
pounds of whey. . 7 
3. Amount of chemical work done: 
Of direct estimations, there were 3,574; of indirect estimations, 
892, making a total of 4,466. 
2. Conditions of Manufacture. 
1. Amount of rennet-extract used: | 
The amount of rennet-extract used for 1,000 pounds of milk 
varied from one and three-fourths to nine ounces and averaged three 
and one-third ounces. 
2. Temperature of milk when rennet was added: 
The temperature of the milk when the rennet was added varied 
from 82 degrees F. to 90 icone F. and averaged a little over 
84 degrees F. 
3. Time required for rennet to coagulate milk: 
When the milk was in normal condition, the time of coagulation 
varied from eleven to forty minut’ and averaged over twenty 
minutes. 

* For details of experiments, se Bulletin 4%, experiments 80, 94, 96. 
