
oy ss New Yorx Acricunrorar Expermenrt Sration. 463 
b. When cream was added to normal milk, the yield was 
increased, at least, by the amount of fat added and generally 
more, according to the amount of water retained. 
10. Comparison of Cheddar and Stirred-cured Processes. 
i 1. Loss of milk-constituents: 
| The losses in manufacture were essentially the same by both 
| processes. 
6 eae _ 2. Yield of cheese: 
3 __ The Cheddar process retained in the cheese a little more water, 
on an average, and made a little more cheese, amounting to 
about two pounds more of cheese for 10, 000 pounds of milk. 
3. Quality of cheese: 
No difference in quality was perceptible in the cheese made by 
the two processes. 
11. Lffects of Using High Femperature im Heating Curd. 
1. Loss of milk-constituents: 
The higher temperature (106 degrees F.) caused a somewhat 
increased loss of milk-constituents in cheese-making. 
+ 2. Yield of cheese: 
Ss ‘The yield of cheese was diminished by use of higher tempera- 
was imperfect in flavor and lacking in firmness. 
ture. 
3. Quality of cheese: | 
. The cheese made by heating the curd at a high temperature 
| 
12. Hifects of Using Different Amounts of Rennet. 
1. Loss of milk-constituents: 
When double the usual amount of rennet was used, there was 
slightly greater loss of milk-constituents in manufacture. 
2. Yield of cheese: 
The yield was not quite as large in proportion to the fat in 
the milk, when the larger amount of rennet was used. 
3. Quality of cheese: 
The cheese made with the larger amount of rennet appeared at 
 the.end of one month to have ripened more than that made with 
less rennet. . 





