te a OO 
—— ~~ 
New York AGRICULTURAL EXPERIMENT STATION. 455 
While we can not draw any definite general conclusions from a 
study of the conditions of manufacture in respect to many impor- 
tant points, it is a matter of interest to consider briefly some of 
the more prominent facts observed. We present, in tabulated 
form, an outline of the data secured during the season in regard 
to the following points: 
1. Ounces of rennet-extract used for 1000 pounds of milk. 
. Temperature of milk when rennet was added. 
. Time required for rennet to coagulate the milk completely. 
. Temperature to which curd was heated after being cut. 
. Time from cutting curd to drawing whey. 
. Length of string on hot iron when whey was drawn. 
. Time from drawing whey to putting curd in press. 
. Length of string on hot iron when curd was put in press. 
. Temperature of curd when put in press. 
. Time consumed in operation of cheese-making after adding 
rennet. 
© 0 1 MH Or P CO LO 
east 
se) 
1. Ounces oF Rennet-Exrract Urep ror 1000 Pounps or MILK. 









Average 
1894. May. June. | July. August. pease for 
| ; season. 
2 a a 45 84 34 34 So pate te 
BTOAMERU Es oo sks co. 44 44 34 34 SP Aan 
a 44 4 34 33 33 3¢ 




The amount of rennet-extract used varied from 34 to 44 
ounces per 1,000 pounds of milk and averaged 32 ounces during 
the season. Two kinds of rennet-extract were used, “ Blumen- 
thal’s” and “ Peerless.” 
2. TEMPERATURE OF MILK WHEN ReNNET was ADDED. 
Average 
Septem- for 
1891. May. June. July. August. her 
season, 




Deg. F. Deg. F. |° Deg F. Deg. F. Deg F., Deg. F. 


Sot a ae 84 83 83 84 PVA TENE: 
Greatest .......... 86 84 84 84 BB eh eee 
PRVOPAUG Sec sj. oe e's 85 834 834 84 844 84. 




The temperature of the milk when the rennet was added varied 
88° to 86° F.; but was about 84° F. most of the time. 
