486 EXPERIMENT STATION RECORD. 



Zig., 30 [1901), No. 25, pp. 386,387). — After a diHcussioii (jf tlie suljject <jf luakinji 

 cheese from pasteurized milk, the author gives the following method as practiced at 

 the Dairy Institute at Wreschen: After heating to 90° C. for about 15 minutes the 

 milk is rapidly cooled. To 50 kg. there is added 20 gm. calcium chlorid and 750 cc. 

 of a pure culture of lactic at-id and peptonizing bacteria. This pure culture is 

 made in sterilized skim milk and is added for the purpose of incorporating in the 

 cheese the i)roper bacteria for assisting in the rii^ening. The whole milk is then 

 brought to 40° and the rennet added. After putting into form the cheese is first 

 pressed lightly and later hard, and salted. The finished cheese is placed in a some- 

 what dry cellar for 4 months and then in one containing more moisture — from 90 to 

 95 per cent. 



After a period of 9 months the cheese is described as follows: Ripening normal, 

 porosity good, laste sharp and jileasant,' although the cheese is somewhat dry. 



From 100 kg. of milk there was obtained 22 lbs. of ripened cheese, while the 

 same amount of unpasteurized milk made only 18 lbs., again of about 18 percent 

 with the former. It required only \h hours from the addition of the rennet to the 

 pasteurized milk to tlie pressing of the cheese into form. 



Experiments in curing' cheese, G. L. ]\IcKay [Iowa Sta. Bui. 57, ]>p. 14, pi- ],figfi- 

 3). — Exjieriments were conducted for the purpose of testing the feasil)ility of central 

 curing rooms, and the effect of climatic conditions upon the curing of cheese. Cheese 

 fresh from the press was shipped from the Iowa Station to the Guelph Dairy School 

 and a factory at Stratford, Ontario, to be cured, and both of the latter shipped new 

 cheese to the Iowa Station for curing. Cheese from the same lot in each case was 

 cured where made. The scorings are tabulated. The results are considered as show- 

 ing that " shipping the cheese 750 miles by express during the heat of sununer did 

 not affect the flavor." Central curing rooms which could be better constructed for 

 controlling temperature and moisture are therefore considered desirable in warm and 

 dry climates. 



Other results of the experiments at the station are summarized as follows: 



"Cheese cured in musty ice box at temperature of 55° F. compared favorably 

 with cheese cured in well-ventilated room at a moderately low temperature during 

 the month of October. Cheese cured in ice box scored 2| points higher on flavor 

 and 5 a point higher on texture. 



"Cheese can be exposed the first 5 days to a temperature as high as 90° without 

 injuring its flavor if sufficient acid has been developed to make a firm-bodied cheese 

 and it is cured at 60° afterwaaxls. 



"Cheese cured at a temperature of 60° F., with a high jjercentage of moisture, scored 

 higher than cheese cured at a temperature above 65°. 



"Adding artificial moisture through pine shavings in a box worked very satisfac- 

 torily in the curing room and left no bad odors. 



"Fumigating with formaldehyde gas to destroy the mold-producing bacteria gave 

 good results." 



The ripening of cheese and the role of micro-org'anisnis in the process, 

 F. C. Harrison {Tmus. Canad. ImL, 7 (1901), I, No. 13, pp. 103-134).— '^he 3i\\t\\or 

 reviews the work done on cheese ripening during the past 25 years and calls atten- 

 tion to the diflficulties in the investigation, 6wing to the many different kinds of 

 cheese, methods of manufacture, and other factors. A bibliography of the work is 

 appended. 



The work of the author is given, in which he sought to determine the causes of 

 the ripening of cheese. He made a study of the acid content, and especially of the 

 micro-organisms, and carried out an experiment similar to that of Russell and Wein- 

 zirl (E. S. R., 11, p. 487), except that his work was on Canadian Cheddar cheese 

 and the culture media used were somewhat different. It was found that the bacteria 

 developed in the curd and cheese with the greatest rapidity up to the age of 2 or 3 

 days. This was followed by a period of- rapid decline imtil about the thirteenth 



