New York Agricultural Experiment Station. 223 



J. S. Martin & Co. were so much interested in the subject of 

 covering- cheese with paraffin that they generously furnished at 

 their own risk all the cheeses used for this work. The cheese 

 contained in this lot represented two different dates of manu- 

 facture one week apart, October 10 (A) and October 17 (B). 



This lot of cheese was made by H. Petrie of Turin, Lewis 

 county, N. Y. The milk, of good quality in every respect, was 

 warmed to 86° F. and a carefully prepared sour-milk starter 

 added. It was then ripened to about 4 spaces by the Marschall 

 test. Rennet-extract was added at the rate of 2-| ounces for 1000 

 lbs. of milk. In 25 to 30 minutes the curd was cut, the cutting 

 being somewhat fine, after which careful stirring was begun and 

 continued until the pieces of curd were well separated and begin- 

 ning to shrink. Heat was then applied, the temperature of 98° F. 

 being reached in about 45 minutes. Stirring was continued until 

 the curd strung on the hot-iron one-eighth of an inch, when the 

 whey was removed. The curd was then matted, cut into pieces 

 about 3 by 6 by 6 inches and turned at intervals of 6 or 8 minutes, 

 until the curd was well drained and solid. The curd was then 

 piled until it acquired a smooth, velvety feeling, after which it 

 was milled, spread out, stirred and cooled, until fat started from 

 it when squeezed in the hand. It was then salted at the rate of 

 2 lbs. of salt for 1000 lbs. of milk used, and finally put in press. 

 Light pressure was applied at first, just enough to make the curd 

 hold together in the form of the mold. At the end of one hour 

 the cheeses were removed from the hoops, the cloths and outside 

 of the cheeses rinsed with warm water, replaced in press and 

 pressure applied for 18 hours. 



This lot was placed in cold storage October 24, half of the 

 number being covered with paraffin (Ap and Bp) and half being 

 in the usual condition (An and Bn). 



LENGTH OF EXPERIMENT. 



In February, the cheese stored at 60° F. was removed and sold. 

 In April, the cheese stored at 50° F. was placed on the market, 

 and also most of the cheese kept at 40° F. Some of the cheeses 

 that had been held at 40° F. were retained and kept until June 

 1st, when they were sold, except a few that were kept and placed 

 at a temperature of 32° F, for further work. 



