214 KtPORT OF THE ChEMICAL DEPARTMENT OF THE 



several cheese factories, be erected especially for curing pur- 

 poses and designed to take care of the product of the several 

 factories. Such a system has several advantages: (1) Enough 

 money could be easily secured to build and equip a central 

 curing-house that would be complete in its details and thor- 

 oughly efficient for controlling temperature and moisture. In 

 fact, ideal conditions could be assured. No single factory could 

 afford to provide itself an equally effective curing-room, or 

 would be likely to do so. The cost for one central cheese-curing 

 building, distributed among several factories, would be no more 

 than would the cost of providing an inefficient curing-room in 

 each individual factory. (2) Cheese stored in a central curing- 

 house could receive more skillful and efficient attention than it 

 could in curing-rooms located in each factory. (3) The cheese 

 could be examined more economically by buyers, being collected 

 in large quantities in a central curing-house. The buyer would 

 be saved the necessity of visiting each factory separately. 



(4) The maximum saving could be effected in decreasing loss of 

 moisture and in improving quality of cheese. Moreover, the 

 cheese from any one factory or any number of factories would 

 be more uniform in character when cured than under present 

 conditions, or even with curing-rooms in individual factories. 



(5) Cheese kept under ideal conditions during the curing process 

 can be held subject to market conditions without risk of injury 

 in respect to quality. Under the conditions commonly prevail- 

 ing, cheese has to be sold to avoid the injury in quality that 

 might result from longer holding at the factory. This is 

 especially applicable in hot weather, a time when prices are 

 likely to be lowest. Cheese kept in proper curing-rooms can be 

 held for higher prices and will constantly improve in quality for 

 quite a long period of time. 



SPECIAL CURING-ROOM IN BACH FACTORY. 



When it is impossible to cooperate with other factories in the 

 construction and use of a central cheese-curing building, then it 

 is desirable that one shall make a cheese-curing room in the 



