EXPERIMENT STATION WORK ON FOOD AND NUTRITION. 233 



cheeses are produced abundantly in Europe, and from there the 

 Larger part of those used in this country are imported. The condi- 

 tions under which the cheeses nuiy be kept, however, are such that 

 they can not be imported satisfactorily; hence there is considerable 

 opportunity for a profitable industry in the production of cheeses 

 of this type in this country, and in the eti'ort to satisfy the demand 

 for them atteni])ts are being made to establish the soft cheese indus- 

 try here. Some types have been ver}^ easily produced, but others 

 with more pleasing odor and delicate taste are demanded. In order 

 to determine to what extent scientific study of the i^roblems con- 

 cerned in the production of soft cheese would help in aiding the 

 establishment of tjie industry, the Connecticut Storrs Station " has 

 devoted considerable attention to the thorough investigation of the 

 methods of producing cheeses of this type, and already has met with 

 a considerable measure of success. 



FOOD PRESERVATION AND PREPARATION. 



The development of various industries for the better utilization 

 and distribution of agricultural products has had a very material 

 effect upon food consumption. Until comparatively recent years 

 many of the products of the farm were available for general con- 

 sumption during only a limited season, and some of them, especially 

 the more perishable, within a rather limited area. At the present 

 time, owing to the development of methods of jDreservation and dis- 

 tribution, all sorts of products may be obtained all the year round, 

 and their market has been extended to all parts of the countr}^ 

 Furthermore, there has been a remarkable increase in the number and 

 variety of foods into which farm products are converted, compris- 

 ing canned meat and vegetables, desiccated foods, evaporated milk, 

 package goods, including specially prepared cereals and other similar 

 products, jams, preserves, and jellies, and many other food products 

 which are so commonly found on our tables to-day, but almost un- 

 known a few years ago unless of domestic manufacture. "With such 

 changes in the available food supply, very naturally the dietetic 

 habits of the people in general have been somewhat modified. 



Although the industries concerned with the preservation and dis- 

 tribution of food products stand in close relation to both producer and 

 consumer, very few experiment stations have given nuich attention to 

 investigations which relate to them. Rather more has been done in 

 the interest of the consumer, to protect him against fraud, than in 

 the interest of the producer, to help him establish his industry upon 

 a scientific basis. Such work as has been d(me along both lines, how- 

 ever, is of considerable importance in the present discussion. 



"Connecticut Rtdirs Rt;i. Hiil. .'?.'. 



