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3 ‘VIIL— EXPERIMENTS RELATING TO THE MANUFAC. 
TURE OF CHEESE FROM NORMAL MILK RICH IN 
Pe PAT: 
In the experiments made in the manufacture of cheese during — 
the season of 1892, we found no milk in any considerable quan- oie : 
tity that contained over 4.4 per cent of fat. It was, therefore, 
considered desirable to supplement the work of last season by 
ppeting cheese from milk containing fat varying in amount from 
_ four to five per cent. The milk used varied in its fat: content 
- from 3.65 to 5.25 per cent. The milk containing 4.7 per cent of 
_ fat and more came from the well-known Jersey herd of Pittsford 
: farms, owned by Mr. W. F. Hawley. These cows were in various 
_ stages of lactation, but those in the earlier stage predominated, 
the milk of strippers being excluded. The Jersey milk used 
“came from a selected portion of the 150 animals comprising the 
herd. The milk used in the other experiments consisted mainly 
of the mixed milk of our station herd and of a herd of grade 
“ _ Holsteins, the cows being in various stages of lactation. 
The making of the cheese was done by Mr. E. L. Stone, of | 
~ Mannsville, N. Y., whose cheese factories are justly noted for the 
- fine quality of thet product. 
For details relating to previous experiments, see Bulletins 37, 
43, 45, 46, 47 and 50. 
7 nail Payee Bye: ‘ 
rt gle te la OP Te Soret 

