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 system 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. 
