
Hi Date Sepleiner Li 1891 ai. 
2. Kind of cheese, — Stirred-curd. 
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: 3. Description of milk used.— Nose milk, 48 hours old, 32. 56 4a 
pounds; evening milk, 36 hours old, 45.06 pounds ; morning milk 
24 hours old, 72.56 pounds; evening milk, 12 hours old, 108. 44, 2 
pounds; fresh morning milk, 63. 19 pounds; “starter,” 4 pounds. — : 
Total amount of milk used in this experiment, 325.8 pounds. 
4. Details of process of manufacture Temperature of milk at 
beginning, 63° F.; commenced to heat at 9.20 a. m.; temperature 
of 84° F. reached at 9.45; “starter” added at 9.45 and then one 
ounce of rennet-extract; milk began to thicken at 9:59: com- | 
menced to cut curd at 10.08; and to stir at 10.14; commenced to eer 
heat again at 10.31; temperature of 98° F. reached at 11. 29; 
whey drawn from curd at 1.20 p. m.; curd drained until 2.20 > 
0.81 pounds of salt added; curd put to press at 4. Amount of 
green cheese, 38.6 pounds. 3 
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