Cheefte Maturing at Low Temperatures. 431 



CHEESE MATURING AT LOW TEMPERATURES. 



By R. Crowe. 



According to reports of experiments conducted in the United 

 States and Canada up to last year, the results of maturing cheese at 

 low temperatures were so promising as to warrant trials on a large 

 scale being undertaken. Under the old system a considerable loss 

 occurred through evaporation of moisture from cheese while ripening 

 and leakage of butter fat, especially in the summer time. The over- 

 heating and drying, wliilst facilitating early curing rendered the cheese 

 less mellow in flavour, and gave waste in the shape of a thick rind. It 

 was at once recognised that if beneficial results were secured in Canada 

 where the climate is colder, and the air more humid than ours, no 

 time should be lost in testing the method locally. Generally speaking, 

 the greatest fault noticeable in Victorian cheese is its dryness ; it is 

 mealy in texture, and does not break down on the palate as good 

 cheese should. This is not to be wondered at when it is remembered 

 that few of the farms where cheese is made have suitably insulated 

 maturing rooms. On hot days, the temperature gets up to 80, 90, and 

 even 100 degrees F. sometimes, and on such occasions the shelves and 

 floor are flooded with butter fat, that has run from the cheese, render- 

 ing it poorer, drier, and less palatable. Even the factories suffer in 

 this direction in the height of summer ; therefore, it was concluded, 

 even before a start was made, that in the new system there was 

 promise of great things for the, Victorian cheesmaker. 



This time last year arrangements were made for a few cheeses to 

 be placed in cool store, instructions were given to those makers who 

 kindly consented to assist, asking them to forward half of the make 

 from one vat of milk and keep the remainder to be treated in the 

 usual manner, and weigh regularly at monthly intervals. 



Lot No. 1. — The first lot of two cheeses came from a farm on 

 December 10th, 1902, being taken out of press the day before, and 

 weighed 76j lbs., was placed in a temperature of 32 degrees F. and 

 75 per cent, humidity. On July 9th, seven months afterwards, the 

 weight was 70 lbs., showing a shrinkage of 8"15 per cent. The second 

 set from the same maker arrived on 17th December, 1902, weighing 

 69jlbs., and on 9tli July weighed 63 lbs., making a shrinkage of 8*6 

 per cent. The third set reached us on 23rd December, weighing 

 75^ lbs., and on 9th July weighed 70 lbs., showing a reduction of 6"95 

 per cent. Nearly one-half of the total shrinkage occurred in transit 

 and during the first month of storage. 



The weight of the duplicates on the farm totalled 219 lbs. when 

 made, and on the 9th of July weighed 193^ lbs., indicating a reduc- 

 tion of 25| lbs., or 11*7 per cent. The average shrinkage in the cold- 

 stored cheese was 8 per cent., so a saving in weight is shown of 

 3*7 per cent, in favour of the system. 



