514 REporRT OF THE CHEMIST OF THE 
XVII GENERAL SUMMARY OF THE SEASON’S 
RESULTS OF CHEESE INVESTIGATION. 
1. Extent or INVESTIGATION. 
1. Amount of Work Done. 
Samples of mixed milk, etc., were received and analyzed once 
each week during 22 weeks from May to October; and five 
samples of mixed milk were received during October; in addi- 
tion, 78 samples of milk from the best and poorest herds were 
received. 
2. Amount of Milk Used and Cheese Made. 
The amount of milk actually handled on the days when work 
was done aggregated 256,589 pounds, which represented the 
average of not less than 1,500,000 pounds, the daily yield of 
milk varying from 8,643 to 14,232 pounds. The amount of 
cheese actually made on the 22 special days aggregated 25,640 
pounds. There were 650 cows, consisting largely of natives, with 
some Ayrshire and Holstein grades. 
9. Convirions or MANUFACTURE. 
1. Amount of Lennet-Extract Used. 
The amount of rennet-extract used for 1,000 pounds of milk 
varied from three and one-half to four and one-half ounces, and 
averaged three and three-quarters ounces. 
2. Temperature of Milk when Rennet was Added. 
The temperature of the milk when the rennet was added 
varied from 83° to 86° F., and averaged about 84° F. 
3. Time Required for Rennet to Coagulate Milk. 
The time of coagulation varied from 25 to 45 minutes, and 
averaged over 35 minutes. 
4. Temperature to which Curd was Heated. 
The degree of temperature to which the curd was heated after 
cutting varied from 99° to 101° F., and averaged 100° F. 

