458 Report oF THE CHEMIST OF THE 
9, TEMPERATURE OF CURD WHEN Put IN PRESS. 
Average 
1894, for 
May. June. July. August. Poteee rv" 
season. 




Deg. F. Deg. F. Deg. F. Deg. F. Deg. F. Deg. F. 


ERBRG AGE ee eae 83 84 84 83 83 7} eee 
Croa test... bese. 87 86 87 85 87/1 ee 
Ayerave nosso. 
86 85 86 84 | 85 85 

The Paitcora tars the curd, when sae in press, varied from 
83° to 87° F., and averaged 85° Fr, for the season. 

10. Time ConsuMED IN OPERATION OF CHEESE: MAKING AFTER AppD- 
ING RENNET. 
cae eS a. a ee ee = oe —<$<—<$—<— 










1894. May. June. July. August. ae ii abs Sin 
season. 
Hrs. Min. | Hrs. Min. | Hrs. Min. | Hrs. Min. | Hrs. Min. | Hrs. Min. 
Tenabhet< Sere eho: 6 15 | 4,001.5 45 | 6 “00 | So020Reee 
CHYVGALOS ss le ean 6 4517 0016 50| 7. 00 | 7 )5 ieee 
AVOTALS «5 cass 0 o's 6 34)|]5 28 | 6 25 | 6 35 | 6” 20°77 Gee 


The time occupied by the operation of cheese-making, after 
adding the rennet, varied from 4 hours to 7 hours and 15 minutes, 
and averaged 6 hours and 16 minutes. 
XI. A STUDY OF THE COMPOSITION OF MILK DURING 
SEASON. 
In addition to the data presented previously in our analyses of 
milk, we now give a more detailed statement by separating what 
we have hitherto called albumen into two separate constituents ; 
one, albumen, and the other, albumose. The character and 
quantity of these compounds in milk we shall discuss later under 
a special head. 
We also present detailed data showing the relation of fat to 
the casein in milk of three different herds of cows, one being the 
herd giving the richest milk taken to Mr. Merry’s factory, and — 
the other two giving the milk poorest in fat. 
The milk studied represents the mixed morning and evening a 
normal milk of numerous herds of cows. Since most dairymen, — 






