2C)0 Rkpout of the Dairy Department. 



tk'.'illj IliG same tliiDg, namely, tluit the same cheese unifoi-miy 

 shows a loss of qualily from curing at the high temperature 

 and uniformly holds flavor and texture in the lower temperature, 

 being nearly perfect cheese at the end of five months, should 

 convince the producer of the desirability of making the condi- 

 tions for curing the cheese much more favorable than is the rule 

 at the present time." 



Prof. Robertson, of Canada, in his address to the State Dairy 

 Association at Watertown, said that in the Canadian experi- 

 ments recently conducted, they had secured practically the same 

 results as those here reported, and that Canadian manufacturers 

 are working to improve their factory curing rooms. By lining 

 the rooms with building paper and by ceiling them some improve- 

 ment was secured; but when there was added a cold air duct 

 the gain was marked. This duct is placed deeply enough in the 

 ground and made long enough so that the air is decidedly cooled 

 before its introduction into the curing room; and the tempera- 

 ture is thus materially reduced. 



The cheese cured in such rooms is of enough better quality to 

 secure an advanced price; and the gain in selling value of the 

 product of one year more than repaid the cost of the improve- 

 ments. With these facts before him the cheese-maker ought 

 not to hesitate long before planning some means of securing 

 lower temperatures in his curing rooms than those now com- 

 monly the rule. The improvement presents only a simple ques- 

 tion of profit and loss; for cheese of good quality cured as were 

 those in our G0° room must please the consumer and thus add 

 to the demand for cheese and increase its price. 



