
New York AGRICULTURAL EXPERIMENT STATION. — 921 
began the first of this proposed series of investigations in Sep- 
tember, 1891. Six lots of cheese were made in September and, 
two more in October. 
The general object of these experiments is to make a study of 
the various conditions that ert the composition and quality of 
cheese. 
The special objects of this first investigation were to ascertain — 
First. How much fat can be readily worked into cheese ; 
Second. What influence varying amounts of fat in milk have 
upon the amount of fat and of nitrogen compounds that can be 
recovered in cheese ; 
Third. Whether there is any better recovery of fat or of nitrogen 
‘ compounds in the stirred-curd process of manufacture than in the 
Cheddar process ; 
Fourth, Whether there is any difference in the use of commer- 
cial rennet-extract and of home-made rennet-extract ; 


Fifth. What general changes in composition take 'place in the he is ‘ 
ripening or curing of cheese. ~ LCL 
While, in most respects, fairly definite results were obtained, 
it must be kept in mind that the experiments, so far, are few in 
number and can scarcely justify any broad conclusions. The 
results of this first series of experiments should be looked upon 
mainly as valuable suggestions for future work; and if the 
results of several series of investigations, made under varying con- 
ditions, agree, then we may be able to state definite general con- 
clusions, which may be regarded as established facts. 
In this connection, it should be stated that the Station is indebted 
to the kindly co-operation of the New York State Dairy Commis- 
sioner, Mr. J. K. Brown, who detailed the well-known experts in. 
cheese-making, Mr. G. A. Smith and Mr. W. W. Hall, to manu- 
facture the cheese for the experiments. Mr. Hall worked with 
' Mr. Smith io the four experiments dating from September seven- 
a 
teenth to September twenty-first, inclusive. In the other experi- 
ments the cheese-making was done by Mr. Smith alone. Thus, 
the first requirement necessary to the success of the experiment, 
skill in making the cheese, was secured. 
Composition oF MiLK aND CHEESE. 
_ In order that the analyses of milk, whey and cheese, contained 
in this report, may be intelligible to cheese-makers and to others 
”. 
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