A56 Report oF THE CHEMIST OF THE 
8. Time ReevurreD FoR Rennet TO OCoaGguLATE THE MILK 





CoMPLETELY. 
Septem- Average | 
1894, May. June. July. August. Par for 
: season. 
Min. Min. Min, Min. Min. Min, 
Reset ts uis c., ee sie teks 27 30 25 30 35 < bet ebetans 
Greatest 6 66 6 eta eLetene 45 35 45 45 40 ovwesnovee 
Averate en eens 34 33 34 36 37 35 

The time required for the rennet to coagulate the milk com 
pletely, ready for cutting, varied from 25 to 45 minutes and aver- 
aged 35 minutes for the season. 
4, TEMPERATURE TO wHIcH CurRD was Heatrep ArrgeR Brine Cor. 
| 
1894. | May. June. July. August. 

Septem- mana 
ber. 
season. 





| Deg. F. Deg. F. Deg. F. Deg. F. Deg. F. Deg. F. 



Rida: Ol oe ee hae 100 99 100 99 99 « < eene 
Greatest: ..¢0...:. 100 ro} 101 100 99 a ethers 
PAVOTALS 1, an alti 100 100 1004 994 99 100 
The temperature to which the curd was heated after being cut 
varied from 99° F. to 101° F., and averaged 100° F. for the 
season. 
5. Time FRom Cutrtina Curp To Drawine Wary. 








1894. May. June. July. August. Rep et apek os 
season. 
Hrs. Min. | Hrs. Min. | Hrs. Min. | Hrs. Min. | Hrs. Min | Hrs. Min. 
BB AOY ese) vs emits volves 4 5 2 85183 (00 | 8 00 | 3) 463 
RSPCA AR eis oigte aletaoh 5 00 |.4.:10 | 3. 63 ).4. 10%} 4355000 ee , 
Average ...3.. wf 4 23:18 19 18 9043 49 °)58 eRe 




The length of time between cutting the curd and drawing the 
whey varied from 2 hours and 35 minutes to 5 hours and. © 
averaged 3 hours and 48 minutes for the season. 
