


| a SECOND EXPERIMENT. 
1. Date.— September 22, 1891. ; 
2. Kind of cheese.— Stirred-curd. 
83. Description of milk used. Morning milk, twenty-four hours 
old, 46.44 pounds; evening milk, twelve hours old, 246.56 pounds ; 
“starter” added, seven pounds. Total amount of milk used in | 
this experiment, 300 pounds. 
4, Details of process of manufacture.—.Temperature of milk at 
beginning, 65° F.; commenced to heat at 9.14 4. m.; temperature 
of 84° F. reached at 9.55; three-fourths of an ounce of Hansen’s 
rennet-extract added at 10; milk began to thicken at 10.11; com- 
menced to cut curd at 10.20; commenced to stir at 10.25; commenced 
to heat again at 10.40; temperature of 96° F. reached at 11.25; 
whey drawn from curd at 12.20 p. m.; curd drained until 2; 0.75 
pounds of salt added; curd put to pee at 3.35. Amount of 
green cheese, 29 pounds. ; 
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