New York Agricultural Experiment Station. 231 



From the data embodied in the preceding- table, we are able 

 to present the following statement as a summary of the results: — 



(1) Almost without exception the cheese cured at lower tem- 

 peratures was superior in quality to that cured at higher tempera- 

 tures. Cheese cured at 40° F. usually scored higher than that 

 cured at 50° F., and the cheese cured at 50° F. scored higher in 

 every instance than that cured at 60° F. Averaging all our 

 results, we have the following general scores for the different tem- 

 peratures: At 40° F., 95.7; at 50° F., 94.2; at 60° F,, 91.7. From 

 these figures we see that the cheese deteriorated considerably 

 more at 60° F. as compared with 50° F., than it did at 50° F. 

 as compared with 40° F. The difference of scores is 1.5 in 

 favor of 40° F., as compared with 50° F., and 2.5 in favor of 50° 

 F. as compared with 60° F. In other words, the higher the 

 temperature, the greater is the relative deterioration of cheese in 

 quality for each degree of temperature. 



(2) The dilTerence in quality fell mostly on the flavor and 

 texture. Averaging all our figures, we have the following 

 results : 



40° F. so°F. bo°F. 



Flavor 47-4 46 4 44 8 



Texture 23 4 23.0 22.2 



Here, also, we see that the difference is greater between 60^ 



F. and 50° F. than between 50° F. and 40° F. in the direction of 



poorer quality. 



(3) At any given time the cheese cured at 40° F. was usually 

 better in quality than that at 50° F., and that at 50° F. was 

 better than that at 60° F. The longer the time of curing, the 

 greater was the difference in favor of the lower temperatures. 

 The following tabulated averages of the results illustrate these 

 statements: 



Age of cheese. Score at 4o°F. so'-F. 6o°F. 



10 weeks 96 3 94-7 92 



20 " 93.8 91-5 «9 7 



28 " 94.2 91 9 



35 " 95-3 



The cheeses cured at 60° F. showed such deterioration in 



quality at the end of 20 weeks that they were sold. While the 

 cheeses cured at 40° F. and 50° F. showed some deterioration 

 in quality at 20 weeks, they scored higher at 28 weeks than at 20 

 weeks. The cheese kept at 40'-' F. showed its highest score at 



