
New York AGRICULTURAL EXPERIMENT STATION. 515 
5. Time from Cutting Curd to Drawing Whey. 
The time that passed between cutting the curd and drawing 
the whey varied from 2 hours and 35 minutes, to 5 hours and 
averaged 3 hours and 43 minutes. 
6. Length of String on Hot Iron when Whey was Drawn. 
The length of string formed on a hot iron when whey was 
drawn varied from one-eighth to one-half of one inch. 
7. Time from Drawing Whey to Putting in Press. 
The time that passed between drawing the whey and putting 
the curd in press varied from 1 hour and 15 minutes to nearly 2 
hours and 50 minutes and averaged about 1 hour and 50 minutes. 
8. Length of String on Hot Iron when Curd was put in Press. 
The string varied in length from one and a half to two inches 
and averaged about one and a half inches. 
9. Temperature of Curd when put in Press. 
The temperature of the curd when put in press varied from 
83° to 87° F. and averaged about 85° F. 
10. Time occupied by Operation of Cheese-making after adding 
fennet. 
The time occupied by the operation of cheese-making after add- 
ing the rennet varied from 4 hours to 7 hours and 15 minutes 
and averaged 6 hours and 16 minutes. 
8. Tae Composition oF Normat Mix. 
1. Pounds of Solids in 100 Pounds of Milk. 
The milk-solids in 100 pounds of milk varied during the season 
from 12.29 to 13.29 pounds, and averaged 12.62 pounds. 
2. Pounds of Solids-not-Fat in 109 Pounds of Mitk. 
The amount of}milk-solids, exclusive of the fat (including casein, 
albumen, sugar, ash, etc.), varied from 8.61 to 9.29 pounds, and 
averaged 8.90 pounds during the season. 
