Vermont Dairymen's Association. 131 



has been inoculated with specific aroma producing organisms. 

 The possibiHty and practibihty of controlHng the flavor of the 

 ripened cheese as the result of using certain organisms has 

 been demonstrated. It looks as if in the near future special 

 brands O'f canned cheeses of guaranteed quality, of specified 

 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 difficulty and promote the use of this valuable, 

 digestible, concentrated, and under-used food. 



Possibly Mr. Ruddick spoke on Tuesday concerning paraf- 

 fining cheese. Even though he did so it may be worth while 

 again to revert to it. Cheese of the cheddar or stirred curd type, 

 dipped in paraffin at temperatures from 180-250° F., for a moment, 

 and allowed to drain a few seconds, is coated thus with an air- 

 tight, impervious coating which lessens the loss of weight in 

 ripening, prevents the growth of mold, improves its appearance, 

 lessens 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 texture of the 

 cheese. This modification of the process 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? 



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

 information. 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, how- 

 ever, for his comfort, vouchsafed some explanations for the great 

 variations which naturally may occur in milk and in cream from 

 the same dairy, — explanations which no doubt do not always 

 satisfy him whose test drops, but, still, fairly satisfactory explana- 

 tions. 



"What makes the milk test vary so?" is still a burning ques- 

 tion, though less so than it used to be. I sometimes wonder 

 whether it is because dairymen understand it better, or because 

 they are hardened to it, or because more accurate sampling and 

 testing and better informed operators and better mechanisms have 

 lessened the proportion of incorrect testing, or whether the judi- 

 cious use of a lead pencil in the office "evens things up." I do 

 not know ; but this I do know that any intelligent farmer who 



