258 



THE BOOK OF CHEESE 



TABLE XVII 



TABLE SHOWING THE RELATION OF TEMPERATURE OF CURING 

 TO TOTAL SCORE 



TEMPERATURE OF CURING 



TOTAL SCORE 



40 

 50 



60 



95.7 

 94.2 

 91.7 



TABLE XVIII 



TABLE SHOWING THE RELATION OF TEMPERATURE OF CURING 

 TO SCORE OF BODY AND TEXTURE, AND FLAVOR 



Of the three temperatures of curing, the lowest gave 

 a higher total score and a higher score for flavor, body 

 and texture. 



The curing temperature should not go low enough to 

 freeze the cheese, as this lowers the quality. The cheese 

 will cure very slowly and have a mealy texture. 



242. Moisture-content of the cheese. Other condi- 

 tions being equal, there is a larger amount of water- 

 soluble nitrogen compounds in cheese containing more 

 moisture than in that containing less moisture. There- 

 fore, a high moisture-content of the cheese causes it to 

 cure faster. The presence of moisture also serves to 

 dilute the fermentation products which otherwise would 

 accumulate and thus check the action of the ripening 

 agents. 



