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Clarification of Milk for Cheese Making¹

Pennsylvania State College, State College, Pennsylvania

ABSTRACT

A total of 82 cheese were made in this experiment. Clarification of a poor quality of milk under ordinary conditions showed no improvement in the score of cheese.

Clarification of poor quality milk handled under strictly sanitary conditions resulted in an improvement of 1.59 points in the score of the cheese.

Clarification of a high quality milk under ordinary conditions resulted in an improvement of 2.53 points.

Clarification of a high quality milk under strictly sanitary conditions resulted in an improvement of 2.83 points in the total score of the cheese.

On the average clarification resulted in an improvement of 1.03 points in total score.

The writers wish to express their thanks to C. W. Fryhofer formerly of the United States Department of Agriculture, Dairy Division, for his assistance in scoring a number of the cheese used in this experiment.

¹ The data presented in this paper form a part of the thesis of N. A. Hugglar submitted in partial fulfillment of the requirements for the degree of Master Science at the Pennsylvania State College.