464 Report OF THE Cremisr OF ‘THE 
RA 
13. Effec ts of Cutting Curd i in Hard rae im Sofi Co nition. 
1. Loss of milk-constituents: A: 
The loss of milk-constituents in eau ta eae was ee 
the same whether the curd was cut hard or soft. 
2. Yield of cheese: 
The yield was the same in proportion to the fat in the milk. 
3. Quality of cheese: | 
The cheese was Hhactoalle the same in quality. 
: 14. Lffects of Cutteng Curd Coarse. 
1. Loss of milk-constituents: 
There was a smaller loss of milk-constituents when the curd 
was cut coarse. 

we 
2. Yield of cheese: | Bae ee 
The yield was decidedly greater, when the curd was cut fel 
owing to retention of an increased amount of water. 
3. Quality of cheese: 
The cheese was salvy, owing to excess of water retained. 
15. Hffects of Tainted Milk wpon Cheese-making. 
1. Loss of milk-constituents: 
The use, of tainted milk in cheese-making increased the loss of 
milk-constituents. 
2. Yield of cheese: 
One hundred pounds of tainted milk produced one-half pound 
es of cheese than did good milk. 
3. Quality of cheese: 
The cheese was inferior in quails, being imperfect. in flavor 
and loose in texture. 
16. Hffects of Retaining Natural Gases in Milk. 
1. Loss of milk-constituents: | 
The loss of milk-constituents was not increased. 
2. Yield of cheese: 
The yield was normal in quantity. ; 
3. Quality of cheese:. 
The quality was, in most cases, perfect. 

Sw 
