
New York AGRICULTURAL EXPERIMENT STATION. 975 
it is impossible to say that these differences were not due to varia- 
tions in the process of manufacture that did not relate directly 
to differences between the Cheddar and stirred-curd processes, 
COMPOSITION OF CHEESE AS INFLUENCED BY CHEDDAR AND STIRRED-— 
CurD PROCESSES. 





pre ia: Sede ot Pour of Pounds of 
KIND OF CHEESE. pounds of aad of 1001 DOuATTE of 100 POUND HOE 
milk. cheese. cheese. cheese. 
puirred-curd...:.....- 3.88 34.5 34.8 24.9 
COL N6 06 3.96 30.4 37.8 2515 
PeEPOE-CUPG so. a | 4.70 35.9 33.4 24.7 
LU 7 0 SS i ae 4.73 iY Bas UE Kies 22.3 


Statement of results. 
1. In each case of comparison, the Cheddar process produced 
a cheese containing less fat than the cheese made by the stirred- 
curd process. 
2. In both cases of comparison the cheese made by the Cheddar 
process contained more water, per hundred pounds of cheese 
than that made by the stirred-curd process. 
“3. In both trials of comparison the cheese made by the Cheddar 
process contained less casein, per hundred pounds of cheese, 
than that made by the stirred-curd process. 
Yiewp oF CHEESE AS INFLUENCED BY THE CHEDDAR AND STIRRED- 
CurD PROCESS. 













gees ees || Shea. |)) aa |e (tee 
aS 5 | g82 geod Ba 2ge | 2 g8 
wad 24 [9 ou N Sun F Sou, 
KIND OF See ci cas Seu 9 ae HO rogetate 
| (leeed \rezc, | Sage | 22 | mae (er ee 
agus | ags4 | S586 a8 egs | sa$8 
efaa | S2sa | ces) ¢E8 oda | Sack 
ra qn raw ao Vit qa eoe 
Stirred-curd.| 10.11 3.45 2.57 3.88 3:56 3.98 
Cheddar ....| 11.25 3.81 2.75 3.96 3.56 4.94 
Stirred-curd.| 11.07 OL 2.78 4.70 4.04 4.25 
Cheddar ....| 12.12 3.53 2.80 4.73 4.33 4.99 
y 0 





