cows -MILK ROQUEFORT CHEESE. 



19 



from the cheese, and as a consequence it becomes too dry. Cheese 

 handled in this manner ripens slowly, surface molds fail to develop, 

 and the flavor is impaired. If much humidity is used the refrigerating 

 coils become coated with ice and frost and the efficiency of the re- 

 frigerating system is greatly reduced. 



Air conditioning. — Air conditioning has been used in other indus- 

 tries to regulate artificially the atmospheric conditions of a room or 

 building and main- 

 tain and regulate cer- 

 tain desirable and 

 definite conditions of 

 humidity, tempera- 

 ture, and air purity. 

 So far as is shown by 

 the literature, no one 

 has adopted this 

 method of condition- 

 ing the air for curing 

 cheese. It is not only 

 desirable to regulate 

 cheese -curing condi- 

 tions, but to prevent 

 the mold from one 

 curing room from 

 mixing with the air of 

 another and thereby 

 causing trouble 

 There is little danger 

 of such condition 

 causing trouble with 

 Roquefort. It is quite 

 possible, however, 

 that the air from a 

 Roquefort room may 

 contaminate the air in 

 a Camembert room. 



The s^^stem for regu- 

 lating the tempera- 

 ture and humidity used in the curing rooms at Grove City includes 

 an air washer with a fan for circulating the cooled air in a closed 

 circuit throughout the rooms. The air washer consists of a series of 

 sprays through which the air is drawn on its return from the rooms. 

 The washer is so arranged that the water for the sprays flows over 

 direct-expansion ammonia coils, which cool it to about 32° F. Below 

 the coils is a storage tank from which the water is forced through the 



Fig. 8.— Apparatus for maintaining a constant humidity. 



