16 



4- The cheese made in the months of June, July, and August ripened faster, 

 both in the ordinary ripening room and in cold storage, than those made in 

 the spring and fall months. 



5. The cheese which were ripened in cold storage for periods of one to 

 three months and then moved to an ordinary room, did not deteriorate rapidly 

 after moving, but those allowed to remain in cold storage for the longest 

 period were the best in quality. So far as those experiments indicate there 

 is no risk in moving cheese, which has been ripened in cold storage, to an ordi- 

 nary temperature for a reasonable length of time. 



6. When cheese were removed from cold storage and placed in the ordi- 

 nary ripening room the rate at which casein was decomposed increased, while, 

 when the change was made in the opposite direction, apparently the reverse 

 was true. 



7- An extra quantity of rennet used in making some of the cheese placed 

 in cold storage appeared to improve the quality as compared with cheese made 

 in the other series, although no direct experiments on this point were made in 

 1902. The results also indicate that if a large quantity of rennet be used, the 

 cheese should be placed in cold storage soon after being made in order to 

 obtain the best results. 



8. An increased yield of cheese equal to one or two per cent, may be ob- 

 tained by using an extra quantity of rennet, and by cooking to 94 degrees, and 

 by salting lightly, but the quality of the cheese made in this way in 1902 were 

 not so good as those of 1901. At present we do not recommend cheese 

 makers to try to leave more moisture than usual in the curd where cheese are 

 to be placed in ice cold storage, though later experiments indicate that it 

 may be all right for cheese ripened in mechanical cold storage. 



9. From the results obtained during the past two years it would appear 

 to be quite feasible to place cheese boxes in cold storage either directly from 

 the press or after remaining a week on the shelves. This plan means a great 

 saving in labor, and a saving of shelf room. The chief drawback is the growth 

 of the mould on the cheese. This can be overcome to a large extent 'by spray- 

 ing formalin on the cheese and in the boxes. The boxes should be clean 

 and dry. 



10. Dipping the cheese in paraffine wax at a temperature of 180 degrees 

 makes a light coating over them, which prevents loss of weight while ripening 

 or when held in cold storage. It also tends to prevent the growth of mould, 

 and to some extent improves the appearance of the cheese, especially when 

 placed in cold storage. So far as our work has gone we are not prepared to 

 recommend the general paraffining of cheese to the ordinary factoryman. If 

 the cheese are acceptable to British buyers, it would seem that the speculator 

 in cheese is the person who would receive most profit from the process. 



11. No "white specks" were noticed in the cold storage cheese of 1902, 

 which we attribute to the fact that the cheese were not allowed to go below 

 32 degrees Fah. as they did in 1901, when the "white specks" were observed. 



12. The amount of salt retained in cheese was not in proportion to the 

 amount added. 



13. When curd was salted at the rate of 2.75 pounds of salt per 100 pounds 

 of curd, there was less water in the cheese, and the rate at which casein was 

 changed was slower than when 2.25 pounds of salt were used. 



14- Cheese ripened at a low temperature ripened more slowly during the 

 first month or six weeks than those kept at a higher temperature; but after this 

 period one ripens as fast as the other. 



