
ae 

nae hy he SULT B 
-p. In three Sxperimonta) ithe incre yield of Bhecse was” 
wholly due to increase of fat in the milk; while, in the other 
experiments, the Increased yield was mainly due to inerease of fat 
in milk. 
2. Casein and albumen. 
a. In several experiments, the amount of casein and albumen 
in the milk exercised no influence whatever upon the increase of 
yield, while, in other cases, its influence was small as compared 
with that of the fat and less, even, than the influence of the water 
that was retained. 
VII. COMPARISON OF CHEDDAR AND STIRRED-CURD a 
PROCESSES OF MANUFACTURE. 
As previously stated, two trials were made to compare the 
Cheddar and stirred-curd processes, In one comparison, milk 
containing 3.88 and 3.96 per cent of fat was used; in the other, 
milk containing 4.70 and 473 per cent of fat. We shall compare 
the two processes with reference to — ’ . 
1. Amount of fat lost and recovered. ae 
2. Amount of casein and albumen lost and recovered. 
8. Composition of cheese as influenced by Cheddar and stirred- : 
curd processes. 
4. Yield of cheese. 
5. Summary of results. . 
Amount oF Far Losr anp RECOVERED IN CHEDDAR AND STIRRED- _ 
CURD PROCESSES. 


Pounds of |, Pounds of 


Pounds | pounds of |, rounds of || fat lost in | fat recovered 
CHEESE, | i0oibs ot |ARLIOG IRA Sn Toots of |,.TECZ APM, | cueego tom 
ae in milk 
Stirred-curd .| 3.88 VA are 3.603 7. 92.85 
Wieddar...(09.96 | 0.2988 |. 8.677 7.1 92.86 
Stirred-curd .| 4.70 Of359.. | aol 7.64. 92.36 
Cheddar . 4 4.73 | 0.881 | 4.399 6.99 | 93.01 







ah x) es, 
Statement of results. 
i In the first comparison made between the Cheddar and 
stirred-curd processes, the actual amount as well as the proportion 
of fat lost j is 3s practically the same in both cases. 





