Temperature of milk

Amount
of milk
containing
6 per cent
fat, used in
each trial

Average
acidity
of milk
(per cent
lactic acid)

Average time taken for coagulation and yield of cheese

10.0 ml. of rennet per 100
lb. of milk

6.7 ml. of rennet per 100
lb. of milk

5.0 ml. of rennet per 100
lb. of milk

4.0 ml. of rennet per 100
lb. of milk

Time of
coagulation

Yield of
fresh cheese

Time of
coagulation

Yield of
fresh cheese

Time of
coagulation

Yield of
fresh cheese

Time of
coagulation

Yield of
fresh cheese

°F.

lb.

Min.

Oz.

Min.

Oz.

Min.

Oz.

Min.

Oz.

85

5

0.17

56

30.6

90

31.9

112

30.3

137

30.0

90

5

0.17

45

31.9

75

32.8

89

32.2

115

30.9

95

5

0.17

39

32.5

60

33.7

74

33.1

98

31.6

100

5

0.17

31

31.6

48

32.5

63

31.9

105

31.2

Average fat per cent of milk

Amount
of milk
used in each
trial

Average
yield of
fresh cheese

Yield of
fresh cheese
from 100 lb.
of mil

Fat lost in
whey
(per cent)

Physical characteristic of cheese

lb.

oz.

lb.

oz.

Body and Texture

Flavour

2.0

5

21

26

3

0.1

Very firm and tending to crumble ;
very grainy.

Rubbery ; flat taste.

3.0

5

22

27

5

0.1

Firm and slightly grainy . .

Slightly caseous but not rubbery ; very
slightly fatty.

4.5

5

28

35

0

0.2

Fairly firm and smooth .

Slightly fatty and fairly palatable.

6.0

5

33

41

3

0.4

Fairly firm, smooth and homoge-
neous.

Creamy, no graininess, and quite pleasant
to the palate.

8.0

5

36

45

0

0.6

Soft and tending to break ; fairly
compact and smooth but greasy
on surface.

Rather over fatty and tending to be greasy.

10.0

5

38

47

5

1.0

Very soft and easily broken ;
smooth and very greasy surface.

Very fatty and not pleasant to palate.