94 EXPERIMENT STATION RECORD. 



"From our present knowledge of the processes which occur in the hreaking down 

 of the casein, we may consider that it has been definitely proven that the real diges- 

 tive changes are almost, if not wholly, attributable to the action of proteolytic enzyms, 

 and that bacteria play an insignificant role in this process, except so far as they pre- 

 pare the way, by virtue of the acid which they form, for the subsequent changes 

 which take place in the casein." 



Cold curing of cheese ( Wisconsin Sta. /!/>t. 1903, pp. 206-216, fig. 1). —This is a 

 summary of the following articles previously published by the station: Influence of 

 Temperature on Ripening of Cheese, by S. M. Babcock and H. L. Russell (E. 8. R., 

 10, p. 787); Influence of Cold Curing on Quality of Cheese, by S. M. Babcock, II. L. 

 Russell, A. Vivian, and U. S. Baer (E. S. R., 13, p. 988); Influence of Cold Curing 

 on Quality of Cheddar Cheese, by S. M. Babcock, H. L. Russell, A. Vivian, and 

 U. s. Baer (E. S. R., 14, p. 1011); Curing of Cheddar Cheese with Reference to Cold 

 Curing, by S. M. Babcock and II. L. Russell (E. S. R., 14, p. 490); The Cold Curing 

 of Cheese. Report of experiments published as Bulletin 49, Bureau of Animal 

 Industry, U. S. Department of Agriculture, in cooperation with New York [State] 

 Agricultural Experiment Station, by S. M. Babcock, II. L. Russell, and V. S. Baer; 

 Shrinkage of Cold Cured Cheese, by S. M. Babcock, II. L. Russell, and TJ. S. Baer 

 (E. S. R., 15, p. 509); Conditions Affecting Development of White Specks in Cold 

 Cured Cheese, by S. M. Babcock, H. L. Russell, A. Vivian, and U. S. Baer (E. S. R., 

 14, p. 1012), and Influence of Temperature Approximating 60° F. on Development 

 of Flavor in Cold Cured Cheese, by S. M. Babcock, H. L. Russell, A. Vivian, and 

 U. S. Baer (E. S. R., 14, p. 1012). 



Experiments in paraffining cheese ( Wisconsin Sta. Rpt. 1903, pp. 217-219, fig. 

 1). — This is a summary of the following articles previously published by the station: 

 Coating Cheese with Paraffin, by J. W. Decker (E. S. R., 12, p. 91), and Experiments 

 on Paraffining Cheese (see bulletin on Shrinkage of Cold Cured Cheese), by S. M. 

 Babcock, H. L. Russell, and U. S. Baer (E. S. R., 15, p. 509). 



Canning cheese, E. F. Perxot {Oregon Sta. Bui. 78, pp. 8). — This is a report on 

 experimental work in canning cheese. The fresh milk as received at the dairy was 

 inoculated with pure cultures and later treated according to the usual Cheddar 

 process. Tin cans of various sizes were thoroughly cleansed and coated on the inside 

 with paraffin. 



In the earlier experiments the curd was placed in the cans and subjected to pres- 

 sure. The best results were obtained by milling and canning one-half hour after 

 salting. Less than the usual amount of salt was required. In the later experiments 

 the curd was pressed in hoops, in the regular manner, and afterwards placed in cans 

 of the same size. In all cases the cans were sealed hermetically immediately after 

 being tilled. Lots of from 6 to 15 cans were rilled at a time and opened at regular 

 intervals for examination. 



"The first can was opened 6 weeks after being filled, and the cheese, for its age, 

 was well ripened, of an excellent flavor and odor, the texture was friable, delicate, 

 and quite superior to that of any other cheese. Several cans were opened at each 

 of the various times, and a gradual increase of the delicate flavor was noticeable, 1 u' 

 even in a can 1 year old it did not become strong and rank. There seemed to be 

 a limit reached in the ripening, after which it remained unchanged. Very naturally 

 there was no rind, no mold, and no loss in weight through evaporation; a pound of 

 curd produced a pound of cheese." 



The cans were placed in an ordinary room where the temperature rose in two 

 instances to 80 and 100° F. The higher temperatures ruined all the cheeses that 

 were in the different stages of curing. " After 3 months' curing change of tempera- 

 ture seemed to have no bad effect, but by far the most satisfactory results were 

 obtained from cheese which was cured at a constant temperature of 60° F." 



