

Statement of results. 
1. An examination of the first trial of comparison shows that 
the Cheddar process made 1.14 pounds more of cheese from 100 
pounds of milk than did the stirred-curd process. This increased 
yield was made up as follows: (1) 0.18 pounds of casein and — 
albumen and (2) 0.96 pounds of water, ash, etc., there being no 
change in fat. 
2. An examination of the second trial of comparison shows that 
the Cheddar process made 1.05 pounds more of cheese from 100 
pounds of milk than did the stirred-curd process. This increased 
yield was made up as follows: (1) 0.02 pounds of casein and 
albumen, (2) 0.29 pounds of fat and (3) 0.74 pounds of water, 
ash, etc. 
3 Other conditions remaining the same, it appears that the 
Cheddar process will yield a larger amount of cheese than the 
stirred-curd process, and the increased yield is mainly due to 
the fact that by the Cheddar process a larger amount of moisture 
is retained in the cheese. 
SuMMARY OF ResuutTs RELATING TO COMPARISON OF THE CHEDDAR 
AND STIRRED-CURD PROCESSES. 
1. Loss of milk-constituents in Cheddar process. 
a. Fat. In one case, when the milk contained about four per 
cent. of fat, the proportion of fat lost was the same in both pro- 
cesses; In the other case, when the milk contained nearly five 
per cent. of fat, the loss of fat was less in the Cheddar process. 
b. Casein and albumen. In one ease, the loss of casein and 
albumen was three per cent. less in the Cheddar process than in 
the stirred-curd process, while, in the other case, the loss by the 
Cheddar process was seven to nine per cent. less than in the 
stirred-curd process. The causes of these differences were prob- 
ably due to variations of conditions not, in any way, related to 
these processes. 

2. Influence of Cheddar process on composition of cheese, 
a. Fat. The cheese made by the Cheddar process contained _ 
a larger proportion of water and a correspondingly smaller pro- — 
portion of fat than the cheese made by the stirred-curd process. 

