THE INFLUENCE OF THE TEMPERATURE OF 



CURING UPON THE COMMERCIAL 



QUALITY OF CHEESE.* 



Geo. a. Smith. 



SUMMARY. 



Experiments have been carried on at ttie Station during 1899 

 and 1900, in which cheeses cured at temperatures common under 

 ordinary factory conditions were compared with similar cheeses 

 cured at lower temperatures. 



Of the cheeses made in 1899 those cured at 60° F. and below 

 scored, on the average, almost 5 points higher on flavor and 2.5 

 points higher on texture, than those cured at 65° F. and above. 

 In 1900, the average difference in favor of the lower tempera- 

 tures was 5.1 points on flavor and 2.7 points on texture. 



INTRODUCTION. 



The importance of the dairy industry in New York has led 

 this Station to devote much attention to questions arising in 

 that great branch of agriculture. One of our leading dairy inter- 

 ests is the manufacture of cheese, this State producing about 

 one-half of the total amount made in the United States. Con- 

 sequently any change in methods by which the quality of this 

 product is improved or the cost to produce it is lessened, will 

 be of great financial benefit. 



In all other lines of manufacture, competition has compelled 

 close study of details to insure economical production of prod- 

 ucts perfectly adapted to the market sought, each factor being 



* Reprint of Bulletin No. 184. 



