CHEDDAR CHEESE RIPENING 257 



uniform; it is much more rapid in the early than in 

 the succeeding stages of ripening. 



241. The temperature of the curing-room. Very few 

 cheese factories have made any provision for regulat- 

 ing the temperature of the curing-room. Without such 

 provision the temperature follows closely that of the out- 

 side air. In some cases the curing-room is located over 

 the boiler-room and hence becomes very hot. In the 

 cheese warehouses, provision has been made to control 

 the temperature very closely. Experiments show that 

 the soluble nitrogen compounds increase, on the average, 

 closely in proportion to an increase of temperature, when 

 the other conditions are uniform. 



The temperature of the curing-room has a material 

 effect on the quality of the cheese. Cheese made from the 

 same day's milk, and part cured at 40 F., part at 50 F., 

 part at 60 F. show considerable differences, the great- 

 est seeming to be in the flavor and texture. Those kept 

 at the low temperature cure more slowly and develop a 

 milder flavor, those at the higher temperature cure faster 

 and develop undesirable flavors. At the higher tempera- 

 ture the undesirable organisms seem to be more active. 

 Some very skillful makers and judges of cheese have 

 always contended that if Cheddar is properly made, 

 firmed to the body and texture of a high-class cheese, ripen- 

 ing at 55 to 60 F. gives a higher quality. Such a cheese 

 must be low in moisture, perhaps 3 to 5 per cent lower 

 than one cured successfully by the cold process. 



The following tables 1 XVII, XVIII show the effect 

 of different temperatures of curing cheese on the total 

 score and on the points of the flavor, body and texture : 



1 Van Slyke, L. L., et al., Cheese ripening at low tempera- 

 tures, N. Y. (Geneva) Exp. Sta. Bui. 234, 1903. 



