326 MANUAL OF MILK PRODUCTS 



raw-milk cheese lost considerable amounts of fat at 75° to 85° 

 while the pasteurized-milk cheese lost none. 



"Storage for a month at an average temperature of 75° to 

 80° at New Orleans is not recommended for any cheese, yet it 

 was found that pasteurized-milk cheese averaged 3 to 8 points 

 better in total score after such storage than raw-milk cheese. 



"Since pasteurized-milk cheese can be cured without injury 

 at 70°, it is likely that in most cases the expense of cold storage 

 for this cheese can be avoided. 



" Pasteurized-milk cheese can be put into cold storage at 34° 

 at the age of one week and possibly earlier without injury. 

 The earlier the cheese can be put in storage, if this is done 

 at all, the greater will be the gain in yield by the new 

 process. 



"Pasteurized-milk cheese was sold to about fifty dealers, 

 both wholesale and retail, in various large cities from New York 

 to San Francisco. The cheese sold readily for the ruling market 

 prices and often above. Very few dealers offered any objec- 

 tions to them and several wished to buy them* regularly. A 

 good many were sold throughout the South by dealers. In 

 general, the cheese passed through the market without excit- 

 ing special comment, selling for full price and giving satis- 

 faction. They were not labeled or marked except with a 

 number for purposes of identification. There appears to be no 

 reason why pasteurized-milk cheese cannot be sold regularly 

 in any market with entire satisfaction, excepting possibly to 

 the limited trade that demands very high-flavored cheese. 



"The new process should interest the farmer because of the 

 increased yield and the avoidance of the usual losses in yield 

 and quality of cheese due to defective milk. It should interest 

 the cheese-maker because the process of making is systematized 

 to such a degree that it is conducted on a fixed-time schedule 

 for all operations. It should interest the dealer because the 

 cheese is more uniform in quality and there is less need for cold 



