268 Report of the Chemical Department of the 



caused by the excessive acidity is seriously objectionable, 

 especially in the early stages of ripening. 



(3) Relation of conditions of ripening to texture in cheese. — ^High 

 temperatures in cheese-ripening favor the production of a 

 crumbly, dry, mealy texture and also the formation of holes. Ex- 

 cessive moisture with moderately higher temperature results in a 

 texture of undesirable pasty softness. Excessive use of rennet- 

 extract produces pasty texture. Large amounts of salt produce 

 a texture that is dry, harsh and hard. Excess of acid acts much 

 the same way. It is possible to overcome to some extent the 

 faults of texture produced by excessive use of salt and acid by 

 keeping the cheese for a long time in a moist atmosphere be- 

 tween 40° F. and 50° F. 



APPENDIX. 



CONDITIONS OF MANUFACTURE AND CURING. 



The cheeses were made on different days between July 31 and 

 Aug. 8, 1901. Four cheeses were made at a time. In each case, 

 A contained no salt; B contained salt at the rate of li pounds 

 for 1000 pounds of milk; C, 2^ pounds; and D, 5 pounds. In the 

 case of cheeses 37, 38, 40 and 41 (A, B, C, D), each cheese had 

 an average weight of about 30 pounds, while the weight of each 

 was about 10 pounds in cheeses 39 and 42 (A, B, C, D). Cheeses 

 41 (A, B, C, D) were kept at a temperature of about 32° F. ; 

 cheeses ^y, 39 and 42 (A, B, C, D) were kept at 55° F. ; 38, at 

 60° F. ; and 40, at 70° F. 



The methods of analysis used are those described in Bulletin 

 No. 215 of this Station. 



The method in use for extracting paracasein monolactate at 

 the time this work began, was found to give incomplete results, 

 especially in the case of cheese cured at low temperature. The 

 difBculty was overcome by extracting with salt solution at a tem- 

 perature of 60° C. and repeating the extraction a greater number 

 of times. 



1 Here and there discrepancies in the results of analysis mav be 

 found, such, for example, as a decrease of amides or ammonia at 

 12 months as compared with 9 months. Such discrepancies are 

 to be attributed mainly to the difificulty of securing at different 



