1012 EXPERIMENT STATION RECORD. 



is an account of a continuation of the investigations described in the last report of 

 the station (E. >S. E., 13, p. 988). The results of the work as a whole were included 

 in Bulletin 94 of the station (E. S. R., 14, p. 490), in wliich the advantages and dis- 

 advantages of cold curing were considered at length. 



Influence of temperatures approximating' 60° F. on the development of 

 flavor in cold-cured cheese, S. M. Babcock, H. L. Rfssell, A. Vivian, and U. S. 

 Baek ( Wisruiixiii Sla. Itpl. 1902, pp. 165-173). — Examinations of cheese which had 

 been thoroughly ripened in cold storage were made at frequent intervals during 1 year 

 to determine the effect of su])sequent exposures to high temperatures. Tlie results 

 are presented in detail and discussed and the following conclusions are drawn: 



"(1) The mild flavors which characterize cold-cured cheese may ])e intensified by 

 subsequent exposure to somewhat higher temperatures ( approximately 60° F. ) . The 

 flavor so produced does not partake of the sharp tang usually found in old cheese 

 cured at high temperatures. Care must be taken not to have this temperature too 

 high nor maintained too long, as in a partially cured cheese this subsequent enhance- 

 ment in flavor rapidly occurs. 



"(2) In order to hold the desirable flavors for the longest jjossible time, and so 

 lengthen the commercial 'life' of the cheese, the same should be returned to lower 

 temperatures for storage as soon as the desired flavor is reached. Under such con- 

 ditions further development is stopped and such cheese may be held unimpaired for 

 many months. 



"(3) With cheese luade from lirst-class milks the rate of rij^ening can be hastened 

 by a brief preliminary exposure to a higher temperature (not much exceeding 60° F. ), 

 but the improvement in the product both as to nature and keeping quality of same 

 when cured at low temjjeratures makes it ]jreferable to employ low temperatures for 

 the bulk of the curing. Where consolidated cold-(;uring stations are established, 

 transportation of the green product from the factories recjuires a brief period (a few 

 days) during which time no damage is likely to occur. With imperfect milks there 

 is always danger in curing even for a brief period at temperatures normally employed. 

 The cold-curing system is more likely to give favorable results with such milks." 



Influence of varying quantities of rennet on cold-cured cheese, S. M. Bab- 

 cock, H. L. Russell, A. Vivian, and U. S. Baek {Wisconsin Sta. lipt. 19G2, pp. 174- 

 170, Jig. 1). — In earlier investigations at the station (E. 8. R., 13, p. 87), it was shown 

 that the ripening of cheese may be hastened by the use of additional quantities of 

 rennet. In several of the cold-curing experiments referred to above advantage has 

 been taken of this fact to hasten the ripening of the cheese. Three, six, and nine 

 oz. of rennet per 1,000 lbs. of milk have been used. The results are considered as 

 showing that at 32° and 40° F. 9 oz. of rennet can be used with safety. "However, 

 the cheese made with 6 oz. of rennet were also quite as good and ripened up nearly 

 as rapidly. They also had a tendency to hold the mild flavor better than the 9 oz. 

 goods, and it is our jntlgment that the use of 6 oz. under cold-curing conditions is 

 perhaps preferable to a higher amount. These experiments thoroughly demonstrate 

 that larger than normal quantities can be used with advantage, in that they give 

 a more buttery and softer texture and also hasten the ripening course." 



Conditions aff^ecting- the development of white specks in cold-cured cheese, 

 S. M. Babcock, H. L. Russell, A. Vivian, and U. S. Baer ( Wiscomln Sta. Rpt. 1902, 

 pp. 180-183). — In the last report of the station (E. S. R., 13, p. 989), the almost 

 invariable occurrence of small white specks in cold-cured cheese was reported. The 

 specks did not apparently affect the flavor or texture of the cheese in any way. 

 Conditions affecting their formation were investigated, with the following results: 



"The chief factors determining the formation of white specks in Cheddar cheese 

 seem to be that of temperature and salt. Low temperatures favor very much the 

 production of these specks. Rarely do they appear at 60° F. except where other 

 conditions are peculiarly favorable for their production. The addition of salt tends 



