Average Score of Cheese in Series 4. 



The green cheese made by using an extra amount of rennet, cooking to a 

 lower temperature and using less salt, produced an increase of i.i per cent, 

 of ripened cheese when ripened in the ordinary room, and an increase of 2.4 

 per cent, when ripened in cold storage. The scorings show very little difference 

 in the average quality of the cheese ripened in the ordinary room, which is 

 different from the results obtained in previous years when such cheese were 

 "acidy" and of inferior quality. The cool season may account for the difference 

 in the results for 1902. 



The other lots of cheese made from extra rennet, etc., and those made in 

 the usual way, but ripened in the cold storage, were both superior in quality as 

 shown by the scorings. ^However, the cheese made in the usual way scored 

 somewhat higher, and we are not prepared to recommend cheesemakers to 

 leave more moisture in the curds to increase the yeild of cheese ripened in cold 

 storage, until we have further data. It is quite possible to increase the yield 

 of cheese from one to two and a half per cent., but it would appear to be at 

 the expense of quality, so far as we have light at present. 



Further experiments made in 1903 indicate that the quality of the cheese 

 was not injured by an increase of one to two per cent, moisture in the cheese 

 ripened in mechanical cold storage, though it might be injured in an ice cold 

 storage. 



5. Ordinary v-t. Light-Salted Cheese Ripened in Cold Sfora<je. 



In series 5 the object was to note the effect of using one-half pound less 

 salt per 100 pounds curd, when cheese were ripened in cold storage. Between 

 August i6th and October nth, 1902, twelve lots of cheese were made. At the 

 time of salting, the curds were equally divided, and six were salted at the rate 

 of two and a quarter pounds of salt per 100 pounds curd, while the other six 

 lots were salted at the rate of two and three-quarter pounds salt per 100 pounds 

 curd. The cheese were made from milk averaging 3.85 per cent. fat. and 

 averaged about 31 pounds in weight. There was a slight increase (about one- 

 half a pound on 31 pounds, cheese) in the yield o'f the cheese by salting two and 

 a quarter pounds per 100 pounds curd. The average total score was 93.78 for 

 the cheese lightly salted and 94.46 for those salted in the usual way. There 

 was a slight decrease in the yield of the cheese by the heavier salting, and an 

 improvement in the quality. 



6. Boxing Green Cheese and Ripening in Cold Storage. 



This series was undertaken to obtain further data upon the practicability 

 of placing cheese in a box directly from the press, or after remaining one 

 week m an ordinary ripening room, instead of placing the cheese on shelves 

 and turnmg them daily, which involves a great deal of labor. 



