New York Agricultural Experiment Station. 255 



the hot iron test should show one-eighth inch threads in about 

 one h.our from the time the extreme temperature of 98° is- 

 reached; when the whey should be drawn and the curd piled on 

 the sides of the vat. When this curd has sufficiently matted, it 

 is cut into pieces four or five inches square and turned. The 

 turning is continued at short intervals until the curd is solid 

 and the unassimilated water has been thoroughly drained from 

 it. The curd may now be piled for a short time until it becomes- 

 mellow to the to'uch and has a flaky, fibrous texture. It is now 

 ready to be put through the cnrd mill, spread ont and properly 

 aired, and reduced in temperature to 82° to 84° before salting. 

 Two and one-half pounds of salt is used to 1,000 ponnds of milk 

 and the curd allowed to stand until the salt is dissolved and the 

 curd itself becomes silky in appearance; when it is put to press. 



The time required for the entire process is from five to five 

 and one-half hours. 



The details of the manufacture have been given in full so that 

 thoise who are familiar with cheese-making may see that the 

 cheeses thus made would promise good results when cured. 



They were then placed in the curing rooms at different tem- 

 peratures and removed at various dates, for scoring. 



RESULTS. 



In studying the question it was necessary to plan the work so 

 that the differing temperatures in the separate curing rooms 

 shouJd be the only factors not alike in the manufacture and cur- 

 ing of the cheeses compared. The detailed plans of the cheese 

 curing rooms and the method of temperature control have been 

 given in a previous bulletin ;2 so the description will not be 

 repeated here, further than to say that each of the six iufialated 

 curing rooms can be kept automatically at a uniform temperature 

 at any point between 40° and 90° F. The refrigeration worked 

 in a very satisfactory manner. In each room cloth is suspended 

 in such a way as to be continuously wet; so that the percentage 



'Bulletin No. 153 of this Station, pp. 307, 311. 



