176 CANADIAN DAIRYING. 



cheese. This mould can be kept in check by spray- 

 ing with formalin. It is a good plan to spray the 

 walls, shelves, etc., "in the spring with a bi-chloride of 

 mercury solution of i to 1,060 parts of water, which 

 will kill mould germs. 



Ventilation in the room where cheese are ripening 

 is also important. The air of the room requires to 

 be changed. This can be done by opening the 

 windows at night when the air is cool outside, if no 

 sub-earth duct is available. 



Light, as far as the Author's experiments have 

 gone, has little or no effect on the ripening of cheese. 

 It has been stated that light has a harmful effect oil 

 cheese ripening. Cheese made from the same vats 

 of milk have been placed, one-half in a light room ' 

 and one-half in a dark room, and so far as could be 

 judged by the quality of the cheese there was little or 

 no difference in them when ripe. There was also 

 little difference in the mould \>n the cheese. The 

 temperature and moisture content of the air were 

 maintained as nearly alike as possible in both rooms. 



These experiments have been conducted for several 

 years, and would seem to settle the question of the 

 non-effect of light on cheese ripening. To reduce the 

 heat in light rooms, paint the windows with white 

 lead, oil, and turpentine. 



The longer the time cheese are held at any given 

 ripening temperature the greater the loss in weight? 

 and the more plastic becomes the cheese. The 

 higher the ripening temperature the greater the loss 

 of weight in a given time and the more completely 

 does the " breaking down " process take place. 



