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949 
Report OF THE CHEMIST OF THE 
SIXTH EXPERIMENT. 
1. Date.— October 8,1891.  —- 
2. Kind of cheese.— Cheddar. — 
8. Description of milk used. Morning milk, 48 hours old, 
24.81 pounds, from which were taken 5.31 pounds of cream, 
‘the cream alone being used for the experiment; evening milk, 
86 hours old, 52.56 pounds; morning milk, 24 hours old, 
‘72.75 pounds, from which were taken 15.88 pounds of cream, 
all the cream and 40 pounds of the skim-milk being used; 
evening milk, 12 hours old, 127.13 pounds; fresh morning 
milk, 68.68 pounds; “starter,” eight pounds. Total amount of 
whole milk, skim-milk and cream used for this experiment, 317.56 
pounds. : 3 
-4, Details of process of manufacture.— Temperature of milk at 
‘beginning, 61° F.; commenced to heat at 9.30 a. m.; temperature 
of 84° F. reached at 10; “starter”? added at10; three-fourths of 
an ounce of rennet-extract added at 10.20; milk began to thicken 
at 10.31; commenced to cut curd at 10.40, and to stir at 10.47; 
commenced to heat again at 11; temperature of 97° F. reached at 
11.55; whey drawn from curd at 12.30 p. m.; curd drained until 
3.30; 0.81 pounds of salt added at 3.30; curd ground at 3.40 and 
put to press at 4.05. Amount of green cheese, 41.56 pounds. 
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