while the B and C were moved from the ripening room to cold storage at the 

 end of one and two weeks respectively, as in series i. 



4 Series 4 consisted of two sets of experiments. In both cases the cheese 

 were made by using a large quantity of rennet (6 ounces per i,ooo pounds 

 milk^ cooking to 94 degrees instead of 98 degrees, and using one-half pound 

 less (two pounds instead of two and one-half) salt per 100 pounds curd One- 

 half the cheese were ripened in an ordinary ripening room and the other half 

 in an ice cold storage. 



5. In the fifth series the curds were salted at the rate of two and a 

 quarter pounds salt per 100 pounds curd as compared with two and three- 

 quarter pounds salt per 100 pounds curd. Both lots were ripened in cold 

 storage. 



6. Five cheese, marked A, B, C, D, E, were made from one vat of milk. 

 A and B "were taken from the press to cold storage. A was put on a shelf 

 and turned regularly, while B was placed in a cheese box and not turned. C, 

 D, and E were put in the ripening room where E remained, but C and D were 

 moved to the cold storage at the end of one week. C was placed on a shelf 

 and turned regularly, while D was put in a cheese box and not turned. 



7. This series related to the effect of formalin sprayed on the cheese and 

 in the box to prevent mould. 



8. Cheese were dipped in melted parafSne wax, which was at a temperature 

 of about 180 degrees. Some of the cheese were placed in cold storage and some 

 in an ordinary ripening room. A portion were dipped in the wax directly from 

 the press, some at the end of one week, sOime at the end of two weeks and 

 some at the end of three weeks, and the remainder were not coated with the 

 paraffine. 



Results of the Experiments. 

 1. Chee.ftd Ripened in Cold Sforar/e and the Ordinary Ripening Room. 



From April 14th to September 15th, 1902, six lots of cheese were made — 24 

 cheese in all. Six of these (the A's) were placed directly into cold storage 

 from the press. The remaining eighteen were placed in the ripening room, 

 six of which (B's) were removed to the cold storage at the end of a week, 

 another six (C's) were moved into the cold storage at the end of two weeks, 

 while the remaining six (E's) were allowed to ripen in the ordinary room. 



The A cheese lost an average of 2.26 per cent, in weight at the end of one 

 month. The B cheese lost an average of 2.90 per cent, in the same time. The 

 C lost 3.20 per cent., and the E cheese 4.21 per cent, in weight at the end of 

 one month. 



The cheese were all scored from one to four times. The first scoring of 

 the E cheese was made in from six weeks to two months after they were made, 

 while the cheese placed in cold storage were scored the first time when about 

 three months old. and again at intervals of one month. This plan was fol- 

 lowed in the scoring of all the cheese in the cold storage experiments. 



Average Score of the Cheese. (All cheese were scored 10 for finish.) 



