New York AGRICULTURAL EXPERIMENT, STATION. 181 
3. COMPARISON OF ORDINARY AND HIGH TEMPERATURES IN KEATING 
CURD. a»? 2 33 : ne o22 rare: 
Experiments were made in which was tested the effect of heating 
curd to 106° F. There was an increase of'the’ansulit of constitu- 
ents lost in whey, less moisture in cheese and decreased’yield. In 
quality, the cheese showed imperfect flavor and lack of firmness 
in body. 
4. EFFECT OF USING DIFFERENT AMOUNTS OF RENNET-EXTRACT. 
In 20 sets of experiments, we made comparison of using 3 and 6 
ounces of rennet-extract (Hansen’s) for 1,000 pounds of milk. 
When the larger amount of rennet was used, the loss of milk con- 
stituents was slightly greater and the yield slightly less. The 
moisture content of the cheese was practically the same. The use 
of a large amount of rennet was not attended with any advantages 
as regards yield of cheese. The ripening was hastened by the 
mereased amount of rennet. 
5. EFFECTS OF CUTTING CURD IN HARD AND SOFT CONDITION. 
In about 20 experiments, curd was cut in softer condition than 
usual and also in harder condition than usual. The results showed 
very little difference in any respect, except that the hardest curd 
‘showed a tendency to retain a little more water. 
6. EFFECTS OF CUTTING CURD COARSE. 
When the curd was cut less fine than usual, the proportion of 
loss in manufacture was less than when cut more fine. The yield 
was increased by coarse cutting, because of the retention of a larger 
amount of moisture than usual, owing to which the cheese made 
from coarse-cut curd was salvy in body. 
7. THE EFFECTS OF TAINTED MILK IN CHEESE-MAKING. 
The word “tainted” is used to describe the defective condition 
of milk which contains bacteria producing undesirable flavor in 
cheese made from it. Owing to excessive losses due to the 
condition of the milk and to the manner in which it had to be 
treated in cheese-making, the losses, especially of fat, were excessive 
as compared with normal milk. One hundred pounds of tainted 
milk made about one-half pound less of cheese than the same milk 
in normal condition. | 
