
a ne a 
‘238 _ Report OF THE CHEMIST OF THE 
Fourta ExprriMent. 
1. Date.— October 9, 1891.> ” 
2. Kind of cheese.— Cheddar. | 
3. Descriptionzof milk used.— Evening milk, thirty-six hours old. 
64.81 pounds, from which 12.75 pounds of cream were taken, 
leaving 51.56 pounds of skim-milk for use in experiment; evening 
milk, twelve hours old, 34.99 pounds, from which 5.78 pounds of 
cream were taken, leaving 29.21 pounds of skim-milk for experi- 
ment; evening milk, twelve hours old, 123.5 pounds; fresh morn- 
ing milk, 71.38 pounds; cream, fifteen pounds; “starter,” 6.65 
pounds. Total’amount of whole milk, skim-milk and cream used 
,in this experiment, 297 3 pounds. 
4, Details of process of manufacture.— Temperature of milk at 
beginning 61° F'.; commenced to heat at 8.45 a. m.; temperature of 
85° F reached at 9.20; three-fourths of an ounce of rennet- — 
extract added at 9.44; milk began to thicken at 9.52; commenced 
to cut curd at 10.02, and to stir at 10.07; commenced to heat 
again at 10.25; temperature of 98° F. reached at 11.18; whey 
drawn from curd at 12.40 P. m.; curd drained until 3.35, then 
salted and ground; 0.75 pounds of salt added; curd put to press 
-at 3.50. Amount of green cheese 36.31 pounds. 

