258 Report of the Daiky Defautmext of the 



From this table it will be seen that, without exception, of 

 cheeses made at the same time or a few days apart, those cured 

 at the lower temperatures scored higher. The difference was 

 less in texture than in flavor, but, with the high temperature of 

 70°, texture also was poor. Taking the average scores of the 

 cheeses cured at 65° and above, and at G0° and below, the latter 

 show a gain of almost 5 points in flavor and 2J points in texture. 

 Concerning the cheeses made July 31, and later sent to Utica, 

 Mr. Brown, the scorer, says: "The cheeses all good; the 55° F. 

 very fine." 



On September 20, 1809, a lot of cheese was made from milk 

 containing 5 per ct. of fat and put in the 55° room. In June, 

 1000, one of these cheeses was sent to E, J. Burrell, Little Falls, 

 N. Y., to test; and, on June 20, he writes: "I have tested the 

 cheese and can say that it is especially fine. The flavor is clean 

 and nutty, the texture is perfect and the curd breaks down beau- 

 tifully. If the factory men of the country were to manufacture 

 cheese of this description for home-trade purposes, the sale 

 would be largely increased for home consumption and we prac- 

 tically would be entirely Independent of England." 



Cheese made during 1900. — During the season of 1900 consider- 

 able more cheese was made, with practically the same results 

 as to flavor and texture as in 1899. In August Mr. D. W. Whit- 

 more, 89 Warren street, New York, kindly agreed to score for us 

 several lots of cheese which were to be sent at dates about a 

 month apart through the fall and winter. The cheeses sent 

 upon any date were from the same lot of milk, made at the same 

 time and handled as nearly alike as possible except that each 

 was cured at a different temperature. Mr, Whitmore knew 

 these cheeses only by number, not by the temperature of curing; 

 so was entirely unbiased in his scoring. The comparison of 

 these cheeses is shown by Table II. 



