It will be noticed that there is very little difference in the quality of the 

 cheese whether put directly into cold storage or placed there after one or two 

 weeks 'in an ordinary ripening room. However, we need to bear in mind that 

 1Q02 was an exceptionally cool season, and the cheese held in the regular ripen- 

 ing room for two weeks did not deteriorate so much as they would likely do m 

 a hot summer. In 1901 those cheese put directly into cold storage from the 

 press stood first in quality. If it is more convenient to do so we should judge 

 that placing cheese in cold storage once a week, from the factory ripening 

 (curing) room would be quite satisfactory. 



Tihe E cheese ripened in the ordinary room were inferior in quality as com- 

 pared with those in cold storage. These results agree with those obtained 

 in 1901. 



2. Cheese, moved from Cold Storage to Ripeninrj Room. 



It has been claimed that if dairy, goods are held for some time in cold 

 storage, and then brought into a moderately warm temperature, they would 

 deteriorate very rapidly. To test this point, from April 17th to November 12th, 

 six lots of cheese were made, having five cheese in each lot — thirty cheese alto- 

 gether. Four cheese in each lot were taken to the cold storage from the press, 

 while the fifth was placed in an ordinary room and remained there. One of 

 the four (A) remained in the cold storage, while the other three were taken 

 to the ripening room — B at the end of one month, C in two months, and D 

 in three months. 



The A cheese which remained in the cold storage lost 2.04 per cent, in 

 weight at the end of a month, the B cheese lost 2.18 per cent., the C cheese 2.18, 

 the D 1.87. and the E, in the ordinary ripening room lost 4.24 per cent, in weight 

 in one month. 



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



The cheese were scored about once a month during the season, after they 

 became ripe enough to judge of their quality. The final scorings were made in 

 April, 1903, hence there has been every opportunity to judge of the effects of 

 moving cheese from cold storage to ordinary temperatures. The scorings show 

 that the, A cheese, which remained in the cold storage during the whole ripen- 

 ing period were first in quality, and the cheese range in order of merit from 

 the date of moving them — the best cheese being those which remained in cold 

 storage longest, although there was no marked deterioration in those moved 

 to a warmer temperature. All the cheese which were ripened in cold storage 

 from one to three months were better in quality than those in the ordinary 

 room. 



