Cheese Maturing at Low Temperatiires. 437 



Latest American Experience- 

 Since compiling the above data, reports have been received from 

 Canada and the United States, further confirming the advantages of 

 maturing clieese at low temperatures, and coating with paraffin wax. 



Mr. J. A. lluddick, Chief of Dairy Division, Ottawa (late Dairy 

 Commissioner of New Zealand), states that the cool-curing of cheese 

 is simply an attempt to create conditions, at all seasons, similar to 

 those existing naturally when the very best results are obtained. On 

 several occasions samples of cheese from the same batches, but cured 

 at different temperatures, have been submitted to the Montreal buyers 

 and other experts, and in every case they have pronounced the cool- 

 cured cheeses to be superior in quality to the ones cured at ordinary 

 temperatures. The difference in value has been placed as high as 

 1 cent, a lb. 



Mr. R. M. Ballantyne, Montreal, in an address on Cool Curing of 

 Cheese, at the Convention of the Dairymen's Association of Western 

 Ontario, hekl this year, states that the introduction of cool curing is 

 the greatest advance in the science of cheesemaking that has occurred 

 within the past 20 years. 



Professor Robertson, Commissioner of Agriculture, Ottawa, in 

 commenting on Mr. Ballantyne's address, said that he quite agreed 

 that the cool curing of cheese was one of the greatest advances made 

 in the business during the last 20 years. He added: — "We had no 

 less than 480 pairs of cheeses taken out of the same vats, 480 of them 

 cured in a cool room, and 480 cured in the ordinary way, and never 

 in one case were those cured in the ordinary way as good as those 

 cured in the cool room. They were made in 37 different factories. 

 There was not a single case where the cheese cured in the ordinary 

 way was as good as that cured in the cool rooms, and there was less 

 shrinkage in weight, and better texture, and better flavour," 



A bulletin was issued in July last by the New York Agricultural 

 Experiment Station, in which particulai'S of experiments b^^ F.H. Hall, 

 L. L. Van Slyke, G. A. Smith, and B. B. Hart, members of the staff 

 are given. In the Popular Edition the following appears : — " The 

 results of this experiment were so convincing that there has been no 

 hesitation since in recommending to New York state cheesemakers 

 and cheesehandlers the use of some form of cold storage for ripening 

 cheese. The cheeses in these tests, which were cured at 50 degs. P. 

 and lower temperatures, were markedly superior in quality to those 

 cured in warmer rooms." 



These tests and others elsewhere made, were so striking that 

 Major H. E. Alvord, Chief of the Dairy Division, Bureau of Animal 

 Industry, U.S. Department of Agriculture, determined to repeat them, 

 in part, on a commercial scale, so that the benefits of cold curing 

 might be shown to makers throughout the whole United States. 



The cheese stored at 40 degrees P., had an increased market 

 value of more than 1 cent, a pound over that stored at 60 degrees P. 



