78 EXPEEIMENT STATION KE(M)RD. 



per cent. During 20.3 days the Young Americans lost at 40°, 9.34 per cent; at 

 34°, G.95 per cent, and at 28°, 4.25 per cent. Assuming that tbe cheese sold at a 

 imiform price of 10 cents a pound; tlie profits in storing at 28° over 40° were 

 30 cents per hundred for Cheddars, 33 cents for Flats, and 51 cents for Young 

 Americas. 



Paraffining reduced the loss in weight of the Cheddars to 3.19 per cent at 

 40°, 1.36 per cent at 34°, and 1.27 per cent at 28°, and the loss in weight of the 

 Young Americas to 2..38 per cent at 40°, 2.11 per cent at 34°, and 1.45 per cent 

 at 28°. Comparing paraffined cheese at 28° with unparaffined cheese at 40°, 

 the saving from paraffining amounted to 40 cents per hundred for Cheddars 

 and Flats and 52 cents for Young Americas. 



The quality of the cheese was not influenced to any marked degree by the 

 different temperatures used and was not injured in any instance by paraffining. 



Investigations in the manufacture and curing of cheese. VI. The cold 

 curing of American cheese, with a digest of previous work on the subject, 

 C. F. DoANE (U. S. Dcpt. Agr., Bur. Aiiiin. Indus. Bui. So, pp. 68). — After review- 

 ing previous experiments in cold and cool curing of cheese in the United States 

 and Canada, the author reports an experiment made at Plymouth, Wis., for the 

 purpose of determining tbe effect of different low temperatures of storage and 

 the time of putting into storage upon tbe curing of the cheese. The cheese used 

 was manufactured under strictly commercial conditions, placed in storage 

 directly from the press and at tbe age of one and two week-s, and held at tem- 

 peratures of 32° and 40° F. Rennet was used for part of tbe cheese at the rate 

 of 3 oz. per 1,000 lbs. of milk, and for the remainder at double this rate. All 

 tbe cheese was paraffined. Tbe details of manufacture, tbe weights of cheese 

 at different periods, and the numerical and descriptive seoi-es are presented in 

 tabular form and discussed. 



• Paraffining and placing in storage at the end of one week lessened consider- 

 ably the loss in weight, as compared with paraffining and storing at the end of 

 two weeks. This was considered the most interesting feature of the results so 

 far as loss in weight was concerned. In many cases there was no shrinkage 

 whatever from the time of paraffining to tbe time of final weighing, 5 to 7 

 months later. 



Tbe average total scores for low rennet cheese were as follows : Placed in 

 storage directly from tbe press and held at 32°, 95, and at 40°, 94.3; placed in 

 storage at tbe end of 1 week and held at 32°, 93.8, and at 40°, 90 ; placed in 

 storage at the end of 2 weeks and held at^2°, 93, and at 40°, 90, and cured at 

 the factory 81.4. Tbe scores for tbe high rennet cheese were as follows : Stored 

 from the press at 32°, 94.4, and at 40°, 92.3 ; stored at the end of 1 week at 32°, 

 93.4, and at 40°, 90.3; stored at tbe end of 2 weeks at 32°, 91.G. and at 40°, 90.9, 

 and cured at the factory, 90.5. 



In some instances taints developed in cheese kept out of cold storage for 1 and 

 2 weeks, but did not appear in the cheese placed in storage directly from the 

 press. Furthermore, when the taints bad once started to develop, the 32° tem- 

 perature served nuich better to bold them in check than tbe 40° temperature. 

 The author therefore believes that tbe greatest beneficial influence of cold cur- 

 ing is with what would otherwise be poor cheese. Contrary to tbe belief gen- 

 erally held by dealere, the results indicate that cheese with too much acid 

 should be placed in cold storage as quickly as possible and the colder the room 

 tbe better. 



Tbe high rennet cheese ripened more rapidly than tbe low rennet cheese, and 

 held its good qualities fully as long if not longer. 



The manufacture of Lancashire cheese, F. J. Lloyd (Jour. Brit. Dairy 



