
250 = Report oF THE CHEMIST OF THE 
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TABULATED STATEMENT OF THE PrincrPaL ConpITIONS OF MANv- 








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In comparing some of the more important conditions of manu- 
facture in the different experiments, we note the following among 
some of the interesting points : 
1. The time in which the casein was coagulated by the rennet 
sufficiently to cut was quite uniform in the Station experiments ; 
it averaged about nineteen minutes, in six of the experiments the 
variation being not over one minute from this average. The home- 
made rennet-extract coagulated the casein in nineteen minutes 
2. The time required to heat the curd and whey to about 98° F. 
after cutting and stirring averaged about fifty-three minutes, 
in five of the experiments the variation being within five 
minutes of this time. 
3. The time from reaching the temperature of 98° F. to 
drawing the whey averaged about an hour and twenty-three 
minutes, the variation from this average being from thirty-eight 
minutes below to thirty-two minutes above. This portion of the 
operation appears to have been less under the control of the | 
maker than the preceding conditions. 
4, The time from drawing whey to salting curd averaged, in the 
case of the stirred-curd process, about one hour, with a variation 
from thirty minutes below to forty minutes above. In the Cheddar’ 
process, the time was about three hours and was quite uniform. 

Vii e 

