130 Thirty-Fifth Annual Report of the 



of rennet or salt, on the one hand, and flavor and texture on the 

 other, have been determined and the causes worked out. In 

 short the Wisconsin and New York Stations are doing the cheese 

 industry a mighty service in their abstruse, high technical work 

 and affording excellent examples of the practicability of pure 

 science. 



Europeans eat cheese ; Americans taste it. The consumption 

 of cheese in this country is relatively small. It furnishes only 

 0.4 per cent, of total food, 1.6 per cent of the total protein and 1.6 

 per cent of the total fat of the average American diet. There 

 are several good reasons for this situation. One of them is the 

 small proportion of the cheese made in this country, which is put 

 up in convenient form. The bulk of it, probably 99 per cent, of 

 il, is marketed in slices, cut by the pound from large cheeses, 

 slices which fail to keep well owing to the large surface exposure 

 to the air. A more convenient and attractive method of market- 

 ing cheese ought to increase its consumption. Canned cheese and 

 print cheese are two^ recent contributions towards the solution of 

 this problem. 



Print cheese has been for years made at the Wisconsin 

 Station. The ordinary cheddar curd is placed in a rectangular 

 mold and printed by pressure. Any form and size of print may 

 be used. The Wisconsin block contains 30 one-half pound prints 

 each 2.5"x2.5"x2.25", entire blocks being roughly a foot square 

 and 2.5" thick. It seems practicable to handle this class of 

 cheese in the horizontal press. They cure as readily as 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 twen- 

 ty-three pound cheeses have been thus made which are without 

 rind or mold, which lose no weight in curing, which after ripen- 

 ing 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 paraffined within, the ched- 

 dar curd after milling and salting 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 that of a low and fairly constant 

 temperature at about 60° F. A high temperature or a variable 

 one, particularly when the cheese is young, ruins it. Some of 

 these canned cheeses are being made to-day from milk which 



