




Statement of results, = 5 ok 
1. The time required for the milk to begin to thicken ator the 
addition of rennet varied from nine to twenty-five minutes, and 
averaged fifteen minutes. Les y 
9. The time from adding rennet to cutting curd varied from 
fifteen to sixty minutes, and averaged twenty-nine minutes. 
‘8. -'The time required to heat to 98° F. after cutting and stirring 
HS curd varied from thirty to eighty-one minutes and averaged mar 
minutes. Ke 
4. The time from reaching 98° to drawing whey varied from an 
twenty to 360 minutes, and averaged 100 minutes. i 
In general, it can be said that the behavior of the milk riot in " 
Be Fiat was in no way different from that of ordinary milk. No 
te special precautions had to be observed. The curd was as firm as . 
“that made from average factory milk. | 







4 / 
III. The Composition of the Milk Used. 
In the accompanying table, the composition of milk is given a 
_ for groups arranged according to the per cent of fat in the milk. 
_ The lowest, highest, and average results are given for each group : 
~and then the average of all. 
\ 

