814 EXPERIMENT STATION RECORD. 



In the fifth series less salt was used than ordinarily and the cheese was ripened 

 in cold storage. Salting at the rate of 2| lbs. per 100 lbs. of curd decreased the yield 

 slightly, l)ut improved the quality as compared with salting at the rate of 2^ lbs. 



In the sixth series boxing cheese directly from the press, or after remaining one 

 week in an ordinary curing room, and rij)ening in cold storage was compared with 

 ordinary methods of handling. The cheese i)utin boxes directly from the press and 

 ripened in cold storage scored highest. "The results indicate very forcibly that 

 cheese may be put into a dry, clean cheese box directly from the press, or after l)eing 

 one week in an ordinary ri[)ening room, and then ])e put in cold storage at an aver- 

 age temperature of 38 to 40° and 90 per cent humidity witii very satisfactory 

 results. ' ' 



The results of the seventh series indicated that the use of formalin is effective in 

 preventing the growth of mold. The method, however, is not considered very 

 satisfactory on account of the expense. 



Further experiments were made during 1902 in coating cheese with paraffin. The 

 cheeses were dipped directly from the press and at the end of 1, 2, and 3 weeks, and 

 ripened in an ordinary curing room and in cold storage. As regards the ajjpearance 

 of the cheese, the best results were obtained by dipping after about one week and 

 placing in cold storage. There was jio great difference as regards the (juality of the 

 cheese. Parattining reduced the loss from shrinkage, the cheese dipped directly from 

 the press and cured in cold storage losing practically nothing in weight during 1 

 month, while chee.se dipped at the end of 1 week lost 0.78 per cent; dipped at the 

 end of 2 weeks, 1.57 per cent; dipped at the end of 3 weeks, 2.36 per cent; and 

 cheese not coated, 3.16 per cent. The authors state that so far as their work has 

 gone they are not prepared to recommend the general paraffining of cheese to the 

 ordinary factoryman. 



No white specks were observed in cold- cured cheese, which is attril)uted to the 

 fact that the temperature was not allowed to fall below the freezing point. 



Determinations were made each month during the season of the total nitrogen, 

 nitrogen in soluble form, and ammonia in cheese ripened in cold storage and in the 

 curing room. During the first month 9.9 per cent of the total casein in the cheese 

 in cold storage was changed to soluble compounds, while 17.6 per cent of the casein 

 in the cheese in the curing room was rendered soluble. For the first 2 months the 

 percentages were, respectively, 12.6 and 23.1, after which the average monthly gain 

 for the cheese in cold storage was 2.06 per cent, and for the cheese in the curing room 

 1.95 per cent. Judging from the rate of f(jrmation of soluble compounds, the cheese 

 in the curing room ripened about as much in 1 month as the clieese in ccdd stor- 

 age did in 4 months. The rate of formation of ammonia compounds corresponded 

 closely to the rate of decomposition of casein. Cheese made during June, July, and 

 August contained more soluble compounds when taken from the press than cheese 

 made in the spring and fall. The rate of ripening in Ijoth cold storage and in the 

 curing room was also more rapid than that of cheese made during the other seasons. 

 The use of 2| lbs. of salt per 100 lbs. of curd as compared with the use of 21 lbs., 

 decreased the amount of moisture in the cheese by nearly 1 per cent and retarded 

 the rate of ripening. 



The appearance of strictly anaerobic butyric-acid bacilli and other 

 anaerobic forms in hard cheese, E. von Fkeudexreich {('enlhl. Bakl. n. 

 Par., 3. AbL, 11 {1903), No. 10-11, pp. 327-330; Rev. Gen. Lait, 3 {1904), No. 

 12, pp. 265-268). — The author does not believe that anaerobic bacteria reported 

 by Rodella (E. S. R., 15, p. 401) as occurring regularly in hard cheese have any- 

 thing to do with the ripening process. Similar experiments were made by him 

 in 1895 and 1896, "the results of which indicated that strictly anaerobic bacteria were 



«Centbl. Bakt. u. Par., 2. Abt., 1 (1895), No. 24, p. 854; 2 (1896), No. 10-11, 

 p. 316, 



