cows '-MILK ROQUEFORT CHEESE. 



15 



age of about 6 per cent. This high salting, as compared with the 

 salt used-for other cheese, is sufficient to prevent an excessive develop- 

 ment of Oidium lactis. The practical elimination of this organism is 

 essential. 



While a higher temperature and a shorter draining period have 

 sometimes been used in salting the cheese," it is believed that by 

 using a temperature of 48° to 50° F., similar to that in the French 

 practice, it is possible to salt the cheese more uniformly and with less 

 danger of oversalt- 

 ing. Some manu- 

 facturers are now 

 salting the cheese a 

 day or so after mak- 

 ing; but although 

 this method has been 

 successful in some 

 cases, there is danger 

 of oversalting. 



Sal ting by immers- 

 ing the cheese in 

 brine has not been 

 successful, for when 

 this method is used 

 a rind forms and the 

 cheese often cracks, 

 as a result of the in- 

 tense contraction of 

 the surface in the 

 expelling of whey. The object of a low temperature for salting is to 

 reduce losses and favor the development of the desirable forms of mold. 



TAjiLE 9. — Water and salt content of cheese after salting} 



Fig. 5. — Salting the cheese. Fine , dry salt is nibbed vigorously over 

 the surface of the cheese, and all the salt that will adhere is used. 



Sample No. 



Water. Salt. 



1 



2. . 



Per cent. 

 42.45 

 41.65 



Per cent. 

 4.61 

 4.70 

 4.72 

 4.48 

 4.53 

 5.28 



3 



41.60 

 42.45 

 41. 95 

 41.40 



4. 



5 



6. 







Average 



41.91 



4.72 



' Tlio temperature at time of salting was from 46.6° to 48.2° F. 



The suit in the samples (Table 9) is a trifle high. As it requires 

 about three weeks before the salt reaches an equilibrium in all parts 



n Bulletin No. 79, Storrs Experiment Station, Storrs, Conn. Studies relating to the Roquefort and 

 Camcmliort typos of cheese, Charles Thoni, J. X. ("nrric, and K. J. Mathcson. 



