166 TWENTY-FIFTH ANNIVERSARY REPORT. 
In addition to the foregoing points of study, there were made 
special experiments for the purpose of securing information re- 
garding other facts: 
12. The influence of the removal of fat from normal milk upon » 
the composition of milk and the composition, yield and quality of 
cheese was studied in seven experiments. 
13. The influence of the addition of fat to normal milk upon the 
composition of milk and the composition, yield and quality of cheese 
was studied in three experiments. 
14. In twenty experiments, a special comparative study was made 
of the cheddar and stirred-curd processes. 
15. In two experiments, the use of a temperature of 106° F. 
was employed and its effects studied. 
16. In ten experiments, the effects of using amounts of rennet 
more or less above the usual amount were observed. 
17. In nineteen experiments, a study was made of the result of 
cutting curd in hard and soft condition. 
18. In two experiments, a comparison was made between the 
effects of cutting curd in fine and coarse condition. 
19. In fifteen experiments, the influence of using tainted milk 
upon cheese-making was studied. 
20. In three experiments, the milk was shut up warm in cans and 
cooled down, being held over night before making into cheese. 
The effects of this treatment were carefully noted. 
21. In three experiments, the milk was exposed over night to 
foul odors and then made into cheese. 
22. In three experiments, both taint and acid were developed in 
the milk before it was made into cheese. 
23. In three experiments, the milk was aerated by being passed 
through a De Laval Baby No. 2 Separator, the cream and skim- 
milk being mixed together again before making into cheese; and, 
in two other experiments, the milk was aerated by an ordinary 
aerator. 
24. A comparative study has been made of the composition of 
the milk, whey and cheese for the different months, in order to 
note changes of composition taking place during the factory sea- 
son, and the effect of such changes upon the quantity and quality 
of cheese. 
25. A few of the October cheeses were made with special refer-. 
ence to studying the chemical changes that take place in the process 
of ripening. These cheeses will be kept as long as practicable and 
analyzed from time to time. 
