8 



Scorings of the Guelph Cheese. 

 Quality of the Guelph Cheese. These cheese were scored according to 

 the following scale of points: Flavor, 40; closeness, 15; even color, 15; texture, 

 20; finish, 10; total, 100. They were all scored 10 points for finish, in order 

 to make the results more uniform. Six prominent cheese buyers of Mon- 

 treal and four Ontario buyers did the scoring; and the following table shows 

 the average of all the scorings made by months: 



Flavor. Closeness. Even color. Texture. Total. 

 . t Max. 40 Max. 15. Max. 15. Max. 20. Max. 100. 



April cheese. Av. Av. Av. Av. Av. 



A 357 147 14-2 17-6 92.3 



B 35.5 14.6 I4-I 17-4 91-5 



C 34-5 147 I4-I 17-4 907 



D 35-8 14-3 I4-I I77 91-9 



E 25.6 14.1 II. 5 15-5 767 



May cheese. 



A 36.1 147 I4-I 17-9 92.9 



B 35-9 14-4 137 17-8 9i-8 



C 35-4 14-5 13-8 17-5 9i-2 



D 3S.8 14.4 13-8 16.9 90-9 



E 33.9 13.9 13.9 16.2 87.9 



June cheese. 



A 33-5 14-8 14-5 i7-4 90.2 



E 31-6 I4-I 14-0 iS-2 84.9 



tFor* the bacterial data of these cheese, please refer to the same dates in 



the tables of analysis commencing on page 14. 



The first scoring of the cold-storage cheese (A, B, C and D in the table) 

 was made when they were from three to four months old; and they were scored 

 several times thereafter. The cheese ripened in the ordinary room (E in the 

 table) were scored the first time when they were from six weeks to two months 

 old, and again at intervals of about one month after the first scoring, until 

 it was considered that there would be no advantage in keeping them for a 

 longer time. 



Re^iarks on the Analytical Result*. 



A study of the tables of analysis (page 14 to end) shows that each day's 

 cheese differs in its quantitative bacterial content from the cheese of every 

 other day's make. This is not to be wondered at, when we remember that 

 each day's milk dififers more or less from that of every other day, and that 

 little differences in handling are of daily occurrence. Such differences in the 

 ■milk, in the handling o^f the curd, and in the use of various temperatures, no 

 doubt account for the differences in bacterial content. A perusal of the tables 

 shows a very great difference in the initial number of the bacteria in cheese. 

 The lowest number found in cheese under four days old was 110,750,000 per 

 gram; and the highest number in cheese of the same age was 635,000,000 per 

 gram. 



th ^i '"^^ ^^^° ^^ "°^^^ ^'^^* ^^^ bacterial content declines more rapidly in 

 tne cheese of some day's make than it does in others. This may also be due 



