DAIRY FARMING DAIRYING. 989 



The flavor of the cold-cured cheese was always inild. "In no case was there any 

 of the sharj) flavors that characterize old cheese ripened at the usual temperatures. 

 This fact is very si>jniflcant in indicating that the i)hysical l)reaking down of the 

 casein and the production of tlie peculiar flavors that characterize ripe Cheddar 

 cheese are quite independent of each other, although uniier normal temperature 

 conditions the 2 processes progress simultaneously." 



The texture of cheese cured below freezing was often soggy and crumbly. The 

 texture of cheese cured above freezing was almost without exception improved over 

 that of cheese cured at the higher temperatures. The body of cold-cured cheese 

 remained quite firm and the color even. " In all the cheese cured below 40° F. small, 

 opaque, whitish specks were produced which were scarcely noticeable when the plug 

 w^as cold but became apparent upon warming. An examination of cold-storage goods 

 in various places revealed the fact that this was a common occurrence, and in the 

 judgment of buyers was neglected as a factor in determining values, as these specks 

 were generally inconspicuous and apparently had no effect on the flavor of the prod- 

 uct. The nature of these bodies is yet under investigation." 



Curing at lower temperatures than usual enhanced the keeping quality of the cheese 

 and lessened the lo.sses from shrinkage and mold. 



' ' The system of cold-curing here proposed differs from simple cold storage of ripened 

 cheese in that these low temperatures are employed from the beginning of the ripen- 

 ing period. In our experience the quality of such cheese, as measured by the stand- 

 ards of flavor, texture, and body, are materially improved, with the result that the 

 value of the cheese per pound is somewhat increased, and particularly so when the 

 lengthening of the commercial period of the cheese is taken into consideration. Not 

 only is the value per pound improved, but the losses due to mold and shrinkage are 

 diminished. . . . 



"It should be kept in mind that the expense of this system of curing is somewhat 

 greater than the old method, but the returns will undoubtedly more than balance the 

 debit side." 



The desirability of curing cheese by this method in central stations is briefly 

 discussed. 



Influence of sugar on the nature of the fermentations occurring in milk 

 and cheese, S. M. Babcock, H. L. Rlssell, A. Vivian, and E. G. Hastings ( TI7.s- 

 comin Sia. Rpt. 1901, pp. 162-176, Jigs, i').— The influence of environment on the 

 production of flavor in cheese is discussed and several series of experiments are 

 reported. 



In milk from which the milk sugar had been removed bj' dialysis a putrefactive 

 fermentation rejjlaced the usual acid fermentation. Indol was invariably ])roduced. 

 In dialyzed milk to which glucose and sucrose were subsequently added no disagree- 

 able odor developed. These experiments having shown that sugar prevents the 

 putrefaction of proteid compounds in milk, the authors were led to study the effect 

 of the removal of milk sugar upon the flavor of cheese. 



Cheese was made from curds which had been thoroughly washed in order to 

 remove the sugar, and cured along with cheese made from the same milk according 

 to the usual Cheddar process. Analyses and scorings were made at frequent inter- 

 vals. Cheese made from washed curds developed a putrid flavor, which became 

 very marked. The cheese was also inferior in texture and l)ody. During the first 

 2 months the total soluble nitrogen was greater in the Cheddar cheese as compared 

 with the cheese from washed t'urds, but later this relati(jn was reversed. Liquefying 

 bacteria developed more rai)idly than nonliijucfying forms in cheese from washed 

 curds. 



"The more rapi<l pei)tonization of the casein in Cheddar cheese, as shown liy the 

 increased amounts of .soluble i)roteids juvsent. is undoubtedly attributable to the 

 fact that this type of chee-se coiitaincil a lai-mr anioiint of digestive enzynis (galactase 

 and i)epsin), as the washing of the cunl woiilil to a cousiileraljle extent remove these 



