16 
BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
factories are entirely above ground. In either case means are pro- 
vided for controlling the ventilation. With the factories above 
ground there are numerous openings (small windows) at different 
heights so that the circulation of air may be regulated. The direct 
rays of the sun should never fall upon the cheese for fear of injury 
to the mold. When this happens the mold will often take on an 
abnormal pink or reddish color. The only feasible way known to 
bring about a continuous drying is by means of a fan, such as is 
described in connection with the conditioning apparatus. There is 
little use of considering the relative humidity of a curing room with- 
out taking into consideration the rate of air change as well. 
Conditioning equipment. — Several years' experience has proved the 
inefficiency of the ordinary means of controlling humidity for mold- 
Fig 
6. — Multiple filler for putting curd into hoops. Also mat and hoops. 
ripened cheeses. With the use of proper refrigeration no great diffi- 
culty has been experienced in adjusting the temperature to the desired 
point. To hold the temperature at a low point and still maintain 
a high humidity is more difficult. Cooling Camembert curing 
rooms by means of direct expansion or brine coils has been unsuc- 
cessful. With such a system moisture is continually removed from 
the cheese and it becomes too dry. Cheese handled in this manner 
ripens slowly, surface molds fail to develop properly, and the flavor 
and texture are impaired. 
Air conditioning. — Air conditioning has been used in other indus- 
tries to regulate artificially the atmospheric conditions of a room or 
building and to maintain and regulate certain desirable and definite 
conditions of humidity, temperature, and air purity. So far as is 
