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Cold Curing of Cheese. 



Cold Storage of Fruit. 



In the report of the United States Agricultural Department 

 for 1902, reference is made to certain investigations which are 

 being conducted by that Department into the influences which 

 govern the keeping qualities of fruit and vegetables in cold 

 storage. Though the observations will require several years 

 before any general conclusions can be deduced from them y 

 important commercial results have already been obtained. 



With regard to " scald," or skin discoloration, which is one 

 of the serious storage difficulties with many varieties of apples, 

 and the cause of which is as yet undetermined, the investiga- 

 tions are stated to have shown that the susceptibility can be 

 largely reduced by allowing the apples to become more highly 

 coloured or more mature than usual before picking, and it is 

 held that this greater maturity does not diminish their keeping 

 qualities in cold storage. Pears and peaches that ripened quickly 

 after picking, and which are stored for a short time only, were 

 found to keep much better in a temperature not exceeding 32 0 

 than in a temperature of 36°. The best results were obtained 

 by storing them in open packages in which there was a free 

 circulation of air, which quickly reduced the temperature of the 

 fruit. Winter apples, on the other hand, intended to be kept for 

 a long period, kept better in a closed package, which prevented 

 evaporation from the fruit. 



Cold Curing of Cheese. 



A series of experiments has been conducted during the last 

 few years at the Wisconsin Agricultural Experiment Station 

 with a view to study the development of cheese flavours under 

 temperature conditions much lower than those hitherto 

 employed. 



In the Eighteenth Report of the Station it is explained by 

 the investigators — Professors Babcock, Russell, Vivian, and 

 Baer — that the temperature environment in which cheese is 

 placed during the ripening period is known to exert a most 

 important effect on the quality and, therefore, on the value, 

 of cheese Practical experience has shown that the poorly- 



