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New York AGRICULTURAL EXPERIMENT STATION. 229 
method in any respect for fear he may not get good results. - 
Before cheese-making becomes a process that can be controlled in 
all its steps so as to make a uniform product, or a product that 
varies at the will of the maker, much purely scientific work must 
be done. 
PLAN OF INVESTIGATION. 
The milk.— The milk used in the different experiments was 
mixed milk of various breeds of cows. In some cases it con- 
sisted of milk from two or three days’ milkings, while in most 
cases it consisted mainly of fresh morning milk, mixed with milk 
of the previous evening. The details regarding the character of 
the milk used are stated later in the description of the individual 
experiments. The amount of fat in the milk was regulated by 
skimming or adding cream, according to the conditions desired ; 
the amount of fat was determined by the Babcock test, and if the 
per cent of fat was not found to be approximately the one desired, 
then cream or skim-milk was added and the mixture tested again, 
until the desired result was obtained. Only two tests were usually — 
required, and in some cases the approximate amount was hit upon 
at the first trial. Special care was taken in sampling the milk for 
analysis ; and, as the amount of milk used was not large, no diffi- 
culty was experienced in getting thoroughly representative 
samples. 7 
Description of whey.— The whey was sampled at three different 
stages of the work, being called in the analytical tables first whey, 
second whey and third whey. The first whey included the great 
bulk of whey, which was first drawn from the curd. The second. 
whey included the portion that drained from the curd, as soon as 
the whey running from the curd was no longer clear but became 
turbid and white in appearance. The amount was not large in 
any case, and in one or two cases, where the amount of fat in the 
milk was small, only clear whey drained from the curd. The 
third whey included the portion that drained from the curd after 
salt was added and also the drainings from the press. Any fat 
that came from the cheese by pressure was carefully rinsed by hot 
water into the third whey. The amount of whey was small in 
most cases and an accurate determination of the fat was difficult, 
as the fat accumulated on the surface of the whey in a separate 
