MISCELLANEOUS SUBJECTS 6l 



ing. The general relation of different conditions to 

 the rapid or slow rate of cheese-ripening may be 

 shown by the following form of statement: 



Conditions that may Conditions that may 

 promote ripening: retard ripening: 



(1) Increase of ripening (i) Decrease of ripen- 



temperature. ing temperature. 



(2) Larger amount of (2) Smaller amount of 



rennet. rennet. 



(3) More moisture in (3) Less moisture in 



cheese. cheese. 



(4) Less salt. (4) More salt. 



(5) Large ize of (5) Small size of cheese. 



cheese. 



(6) Moderate amount of (6) Deficient acidity or 



acid. excess of acidity. 



If a cheese is desired that ripens quickly, it 

 should contain more than the usual amount of ren- 

 net, a moisture content of about 40 per cent or 

 more, and about i to iy 2 pounds of salt for 1,000 

 pounds of milk. Then it should be kept at a tem- 

 perature between 60 F. and 70 F., if it is to be 

 placed in the hands of consumers in one month or 

 six weeks, and the atmosphere of the curing-room 

 should have a humidity of 75 to 85 per cent of 

 saturation. However, it should be stated that 

 cheese made to ripen quickly gives better results 

 in commercial quality when ripened at a lower 

 temperature than 60 F. and held a longer 

 time. 



For a slow-ripening cheese, not more than 2 l /2 

 ounces of rennet-extract, such as Hansen's, should 



