750 ANNUAL REPORT OF THE Off. Doc. 



\\ isconsin block contains 30 one-half pounds prints each 2.5"x2.5"x 

 2.5", the cntiie blocks being roughly a foot square and 2.5" thick. 

 It seems practicable to handle this class of cheese in the horizontal 

 press. The print blocks cure as readily as do ordinary Cheddars, 

 develop a good flavor and texture, and may, like butter prints, bear 

 an identifying mark which will aid in sales. Such a cheese, if of 

 good quality, ought to sell not only because of its novelty but on its 

 merits. 



Cheese may be canned as green curd and ripened nicely in the can. 

 At the Oregon Station two and one-half, five and twenty-three 

 gourd cheeses have been thus made which are without rind or mold, 

 which lose no weight in curing, which after ripening keep for months, 

 which stand shipment across the Atlantic and back, or to China and 

 back, and open upon return in perfect condition. The cans are 

 thoroughly parafined within, the Cheddar curd after milling and salt- 

 ing is either filled and pounded in and then put in press, being sealed 

 the next morning; or, else, the curd pressed in the usual manner, 

 is the next day slipped into big cans made to fit and sealed up. 

 Cheese thus canned needs no further attention save the mainten- 

 ance of a low and fairly constant temperature of about 60 degrees 

 F. A high temperature or a variable one, particularly when the 

 cheese is young, ruins it. iSome of these canned cheeses are being 

 made today from milk which has been inoculated with sundry aroma- 

 producing organisms. The possibility and practicability of control- 

 ling the flavor of the ripened cheese as a result of the use of specific 

 bacteria has been demonstrated. It looks as if in the near future 

 special brands of canned cheeses of guaranteed quality, of specific 

 and excellent aroma and flavor, in specially labelled cans, cheeses 

 without rind, every bit edible, well ripened, of friable texture, in 

 short, a delicate and superior product will be offered to the retail 

 consumer. It looks as if this might solve the family trade diffi- 

 culty and promote the use of this valuable, digestible, concentrated 

 and under-used food. 



Cheese of the Cheddar or stirred curd type, dipped in paraffin at 

 temperatures from 180-250 degrees P., for a moment, and allowed to 

 drain a few seconds, is coated thus with an airtight, impervious 

 coating which lessens the loss of weight in ripening, prevent the 

 growth of mold, improves its appearance, and lowers the proportion 

 of rind from about 12 per cent, to 3 per cent. So far as observed, 

 this in no way interferes with the ripening process or deteriorates 

 the flavor or the texture of the cheese. This modification of the pro- 

 cess seems particularly adapted to the cold cured goods which are to 

 be the coming cheese. 



Has science done anything to make the factory manager's job more 

 of a bed of roses f 



Not that I am aware of. It has, however, added to his informa- 

 tion. It has shown him the injustice which he is often doing his 

 cream patrons in not weighing the cream samples prior to testing. 

 It has indicated some of the errors that are resident in careless 

 methods of sample taking and handling. It has, however, for his 

 comfort, vouchsafed some explanation of the great variations which 

 may naturally occur in milk and cream from the same dairy, — ex- 

 planations which no doubt do not always satisfy him whose test 

 drops, but are not withstanding fairly satisfactory explanations. 



