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New York AGRICULTURAL EXPERIMENT Station. 251 
5. The time from salting curd to putting it to press varies, in 
the stirred-curd process, from one hour and five minutes to two 
hours and five minutes, the average being one hour and thirty-four 
minutes. In the Cheddar process the time was only ten or fifteen 
minutes. 
6. The time occupied by the whole operation of cheese-making 
from the beginning to the end varies from six to seven hours, the. 
average being six hours and twenty minutes. In six of the experi- 
ments the extreme variation was about twenty minutes, the average 
being six hours and eight minutes. 
7. From an examination and comparison of the data, it appears 
that the time which the rennet takes to act upon the casein is 
independent of the amount of total solids, fat, or nitrogen com- 
pounds. The rapidity of action of rennet probably depends upon 
(1st) the amount of rennet used, (2d) the temperature of the 
milk, and (8d) the degree of ripeness of the milk. ! 
FLAVOR AND TEXTURE OF CHEESE. 
When the stirred-cured cheeses were about one month old and 
the Cheddars were about fifteen days old, they were sampled and — 
examined by Mr. Geo. A. Smith. Though the description is 
general and may not mean much to one unacquainted with cheese, 
it will have a fairly definite meaning for those who are accustomed 
to examining cheese. The numbers correspond to the experiments 
as already given. 
1. Flavor, mild; texture, good, but rather dry. 
2. Flavor, mild; texture, fine and dry. 
3. Flavor, ET ihe texture, fine. 



4. Flavor, good, but not acid enough for a fine shipping cheese; ? 
texture, dry but loose. | 
5. Flavor, good; texture, good. 3 
6. Flavor, perfect ; texture, fine, close, solid. 
7. Flavor, perfect, like fine butter; texture, perfect; a very fine 
shipping cheese, best of lot. Would be classed by shipper as a 
fancy September cheese. 
8. Flavor, very good; texture, very silky’; a fine- Ping cheese. 
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