VERMONT DAIRYMEN'S ASSOCIATION. 67 



degrees the butter fat becomes disassociated from the caseine, 

 runs through the bandage and on to the floor, thus wasting 

 food material. This loss of fat moreover injures the texture 

 of the cheese. I am not able to explain fully why curing the 

 cheese at a high temperature causes a mealy cheese which 

 nobody likes. 



The following method known as the sub-earth duct of con- 

 trolling temperature is also largely used. A trench is dug 

 about six to eight feet deep from 150 to 200 feet long, and 

 about six rows of ordinary drain tile six inches in diameter are 

 put into the bottom of the drain. At the further end of the 

 drain is a tall pipe. The air plays in through the pipe and 

 through the drain tile and becomes cool. In our own curing 

 room we seldom find the air rising above sixty-five degrees, or 

 coming into the room at a temperature above sixty degrees. 

 Other methods have been adopted. In one of our factories a 

 row of pipe has been put around the room and cold spring wa- 

 ter run through it. Factories having a large supply of cold 

 water might find this an economical method of cooling the 

 curing room. One of our boys bought a Westinghouse air 

 compressor and controls the temperature of his curing room 

 by compressed air. Another factoryman expects to use a fan 

 next year and those who have used it for other purposes 

 think that it is going to be the best method. Thus we have 

 a variety of systems for keeping the air cool. It is important 

 to keep the temperature between 60 and 65 degrees in the 

 curing room. 



In the fall and spring the curing room gets too cool without 

 artificial heat, and the cheese may develop a bitter flavor, but 

 if it is kept long enough this will pass away. Some factories 

 use a stove surrounded by a sheet of galvanized iron, others 

 a furnace resembling an ordinary house furnace except that it 

 has no pipes for distributing the heat. It is surrounded by an 

 iron jacket placed about six inches from the floor and the air 

 as it becomes heated rises and the cold air is drawn from dif- 

 ferent parts of the room under the jacket. Those who are 

 using the furnaces like them very much indeed. We use 

 steam heat in our curing room. 



I have dwelt at some length upon this question of curing 

 cheese because it is a very important point in making good 

 cheese and one of the most complicated problems in cheese 

 making. Our results indicate that by curing at from 60 to 65 

 degrees we get more cured cheese from one hundred pounds of 

 cheese put into the curing room, a better flavor and texture, 

 and one that suits better the English customer. 



I wish in conclusion to speak of true cooperation. We have 

 in Canada a form of cooperation but not true cooperation. 



