6o 



Cold Curing of Cheese 



greater expense for carrying charges ; but this is said to be more 

 than counterbalanced by the increased value derived from the 

 improvement in quality and the diminution in loss of weight 

 This loss of weight is at its maximum with high curing tem- 

 peratures. It was intended to carry out trials also in exposing 

 cheese to a short preliminary ripening at 60 degrees, prior to 

 keeping it at the lower temperatures during the main ripening 

 period, which should have the effect of hastening the process. 

 These experiments were only commenced during the current 

 year, but it appears that such a hastening is possible, at all 

 events, with cheese made from first class milk, but it would seem 

 that considerable care has to be exercised. 



Increased quantities of rennet have been shown, in earlier 

 Reports issued by the Wisconsin Agricultural Experiment 

 Station, to hasten the process of ripening, owing to the action 

 of the pepsin contained in the rennet extract. At ordinary 

 curing temperatures (60 degrees and above), however, an iri^ 

 creased amount of rennet not only is accompanied by a more 

 rapid breaking down of the casein, but also affects the flavour ; 

 the cheese does not keep long, and soon acquires a sharp rank 

 taste. Experiments were devised to ascertain whether the 

 employment of a larger quantity of rennet could be advanta- 

 geously employed to hasten the ripening in the case of the cold 

 cured cheese without causing deterioration, and cheeses were 

 accordingly made with the normal amount (3 oz. per 1,000 lb. of 

 milk), and with double and treble this quantity. 



It was found that at the higher temperatures (60 degrees) the 

 ordinary injurious effects of using too much rennet were ap- 

 parent ; but that at the lower temperatures the increased amount, 

 while facilitating the ripening, also favourably influenced the 

 texture, which was of a rich buttery nature. It is concluded that 

 at 32 degrees and 40 degrees even 9 oz. of rennet per 1,000 lb. 

 could be used with safety. However, the cheese made with 6 oz. 

 of rennet was quite as good, and ripened almost, as quickly. 

 This latter cheese also had a tendency to retain the mild flavour 

 better than that made with 9 oz. ; and the authors are of opinion 

 that the use of 6 oz. under cold curing conditions is, perhaps, 

 preferable to using a larger amount. These experiments 

 demonstrated that more than normal quantities can be used with 



