






in the proportion of casein and albumen in the cheese. yi 
3. Influence of Cheddar process on yield of ae | 
a. In both trials the Cheddar process made a larger amount of 
marketable cheese, producing one pound more of cheese from 100 | 
ti of milk than did the stirred-curd process. | 
IX. COMPARISON OF COMMERCIAL AND HOME-MADE 
‘ RENNET-EXTRACT. | 
A single trial was made to compare the results of using com- 
mercial rennet-extract (Hansen’s) with those obtained by using 
home-made rennet-extract. A single trial must, of course, be 
valueless for arriving at definite conclusions, but the results are ‘ : 
presented for what they are worth. The results will be presented are 
under the following heads: it wanes 
1. Amount of fat lost and recovered. aes: 
2. Amount of casein and albumen lost and recovered. 
3. Composition of cheese. 
4. Yield of cheese. 
5. Summary of results. 
~s 
Amount oF Fat Lost anp RECOVERED IN USING COMMERCIAL AND 
HoME-MADE RENNET-EXTRACT. 


Pounds of 
KIN x. | Pounds of] Pounds of | Pounds of ga er pi fat recovered 
NET Waa E ed fatin100 | fatlostin |fatrecovered| Dhoy from ingreen | 
USED. ape! os 100 Wee of | in ae of | 100 lbs. of fat Genesee fat <r 
° e ml ° * ee oO ta aes 
om ae in milk. in milk. 9; @ 
Commercial..| 4.70 0.359 4.341 1.64 92 BE as 
Home-made..| 4.80 0.373 4.427 Cae 92°23: 0) iam 
m 
Statement of: results. 
