Cold Curing of Cheese. 



5i7 



constructed curing-room, in which the daily temperature 

 variation follows quite closely that of the outside air, is not 

 suited to the development of the most desirable flavour of 

 cheese. In such rooms, where the temperature often reaches 

 8o° Fahrenheit, or above, the cheese ripens very rapidly, and 

 acquires not only a poor texture but also a rank, sharp taste, 

 which is not acceptable to the general market. The failure 

 to recognise the importance of controlling this factor of 

 temperature costs the cheese industry of the United States 

 of America large sums every year, out of all proportion to 

 the cost of maintaining a suitable temperature control. 



The first experiment was intended to show the effect of 

 low temperatures on the activity of galactase. Two cheeses 

 were kept at a temperature below freezing (25 0 to 30 0 

 Fahrenheit) for fourteen and seventeen months respectively, 

 and then analysed. In the second series of experiments, 

 cheeses were made with three, six, and nine ounces of rennet 

 per 1,000 lb. of milk, and cured at temperatures of 15 0 , 33 0 , 

 40 0 , 50°, and 6o° Fahrenheit. In the third series, cheeses 

 were made with three ounces of rennet per 1,000 lb. of milk, 

 and cured at temperatures of 15 0 , 40 0 , and 6o° Fahrenheit. 

 In the fourth series of experiments, milk was obtained from 

 different regions, and a larger number of cheeses were made. 

 The curing temperatures were 15°, 40 0 , 50 0 , and 6o° Fahrenheit. 



The results obtained led the authors to believe that 

 lower temperatures than usual may be employed with perfect 

 safety in the curing of cheese. The experiments showed not 

 only that no bitter or other undesirable flavour was produced, 

 but that the quality of the cheeses cured under these conditions 

 was, on the whole, better than that of those ripened at the 

 more usual temperatures employed (6o° Fahrenheit and above). 

 Good results were obtained at all temperatures from 33 0 to 50 0 

 Fahrenheit ; with more uniform results from 40 0 to 50 0 

 Fahrenheit. The experiments showed that the course of 

 ripening is not normal at temperatures below freezing, and 

 they cannot be recommended for general practice, although 

 the casein of cheese breaks down even under these low- 

 temperature conditions. 



The above conclusions have been confirmed by further 



