

fy oe T XPERIMENT, 
1. Date.— Sonbiaber 21 , 1891. a 
9. Kind of cheese.— Stirred-curd. : 
3. Description of milk used.— -Cream 60 hours old, 43 pounds et 5 
cream, 48 hours old, 12 pounds ; cream, 24 hours old, 9 pounds — 
morning milk, 24 hours old, 29 pounds; cream, 12 hours old, 10 
pounds; evening milk, 12 hours old, 237 pounds. Total amount 
of milk and cream used in this experiment, 340 pounds. 
4, Details of process of manufacture.— Temperature of milk at 
beginning, 65° F.; commenced to heat at 9.28 a. m.; temperature 
of 82° F, reached at 9.52; 11 ounces of rennet-extract added at 
9.538; milk began to thicken at 10.03; commenced to cut curd at 
10.12 and to stir at 10.18; commenced to heat again at 10.30 
temperature of 97° F. reached at 11.25; whey drawn from curd . 
at 1 p. m.; curd drained until 1.85; 1.2 pounds of salt added; 
curd put to press at 3.30. Amount of green cheese 46.7 pounds. | 
o~ 





