
Raronr « OF THE Ee Onenren OF ‘THE 

Tees Exrrrncent. 
1. Date.— September 18, 1891. 
2. Kind of cheese.— Stirred-curd. 
3. Description of milk used.— Evening milk, 12 hours old, 236.69 
pounds, from}which 14.5 pounds of cream were taken, leaving 
222.19 pounds for experiment; fresh morning milk, 58.71 pounds; 
“starter,” four pounds. Total amount of milk and skim-milk used — 
in this experiment, 284.9 pounds. 
4, Details of process of manufacture— Temperature of milk at 
beginning, 77° F. commenced to heat at 9.34 a. M.; temperature of 
85° F. reached at 9.50; “starter” added at 9.48, and seven-eighths 
of an ounce of rennet-extract at 9.50; milk began to thicken at 10; 
commenced to cut curd at 10.04, and to stir at 10.08; commenced 
to heat again at 10.24; temperature of 97° F. reached at 11.40; — 
whey drawn from curd at 12.25 p. m.; curd drained until 1.45; « 
0.75 pounds of salt added; curd put to press at 3.50. Amount of 
green cheese, 31.13 pounds. 
ee eae 

