RIPENING OF CHEESE 



325 



than cheese containing less moisture. It is well 

 known that cheese containing high percentages of 

 water usually develops holes abundantly, especially 

 when cured at or above ordinary temperatures. 



These statements are effectively illustrated in the 

 experiments carried on at the Wisconsin experiment 

 station; results are given for two distinct types of 

 cheese, which were used in studying the effects of 

 temperature during ripening: (i) Close-textured, 



RIPENED AT 40°F 





* % 



RIPENED AT 60°F 



FIG. 46 — SECTIONS OF TWO CHEESES RIPENED AT DIFFERENT 

 TEMPERATURES. SWEET-CURD TYPE 



