+MAKING+ Day and Date ................................ Vat ............... +Milk | | Used+ | | +Milk+ ........................|............| Appearance of Milk ................ ........................|............| Odor .............................. ........................|............| Taste ............................. Total pounds |............| Weather conditions ................ ------------------------+------------+------------------------------------ ...........% fat ...........lbs. fat | +Starter+ | Kind used.......................... ....% solids not fat ....lbs. s.n.f. | Flavor............................. | Acidity............................ ....% casein ....lbs. casein. | Amount used.......... % used....... -------------------------------------+------------------------------------ +Time of Minutes+ | +% Acid+ | +Temperature+ adding starter }...... | _In Milk_ | of milk when received } | | when starter added... adding rennet }...... | when received............| when rennet added.... } | before adding starter....| when whey removed.... coagulation }...... | after adding starter.....| at pressing.......... } | when rennet added........+---------------------- cutting }...... | | +Rennet Test+ } | | when milk received... turn'g on steam }...... | _In Whey_ | after adding starter. } | after curd is cut....... | when rennet added.... turn'g off steam}...... | at dipping.............. +---------------------- } | at packing.............. | +Hot Iron Test+ dipping }...... | at milling | at dipping........... } | at milling | at packing........... packing }...... | at salting | at salting........... } +--------------------------+---------------------- milling }...... | +Condition of Curd+ } | salting }...... | when cut........................................ } | when packed..................................... hooping }...... | when milled..................................... } | when salted..................................... pressing }...... | when pressed.................................... } +------------------------------------------------- dressing }...... | Amount per | +Color+ | +Rennet+ | +Salt+ | 1000 lbs.