COMMERCIAL CHEESE-RIPENING 



the relative deterioration of cheese in quality for each 

 degree of temperature. 



The following figures demonstrate that the dif- 

 ference in quality falls mostly on the flavor (50, 

 perfect), and to a less extent on texture and body 

 (25, perfect) : 



At any given time, the cheese ripened at 40 F. was 

 usually better in quality than that at 50 F., and that 

 at 50 F. was better than that at 60 F. The longer 

 the time of ripening, the greater was the difference in 

 favor of the lower temperatures, as illustrated in the 

 following table: 



The cheese cured at 60 F. showed such deteriora- 

 tion of quality in 20 weeks that it was sold in order 

 to prevent complete loss. 



Influence of paraffin coating on quality. The 

 effect of covering cheese with paraffin was, in several 

 cases, to improve the quality of the cheese so covered. 

 The difference was more marked at 60 F. than at 

 lower temperatures. The cheese coated with paraffin 



