CONTENTS 
Page. 
Preliminary remarks 9 
Review of previous experiments in cold and cool curing 11 
The subearth duct 12 
The Wisconsin work in cold curing 13 
The first cold-curing experiments 13 
Later work 14 
Results of Wisconsin experiments 15 
Canadian experiments in cold and cool curing 16 
Comments on the Wisconsin and the Canadian work 19 
Comparison of ice and mechanical refrigeration 20 
Increase of cold-storage plants in cheese districts 21 
Comparative advantages of cold and cool curing 22 
Cooperative work by the Department of Agriculture and State stations 24 
Minor experiments by the Iowa and New York stations . . 27 
Report of recent experiments by the Department of Agriculture 28 
Trade conditions and practices 29 
Plan of t he work 29 
Details of manufacture, storage, and curing . 31 
Low and high rennet 31 
Selection and handling of milk and curd 32 
Met hod of storing and curing 33 
Paraffining 34 
Details of making the cheese 34 
Treatment of factory -cured cheese 36 
The judges and the scoring 37 
Effect of paraffining and temperature on weight. 38 
Scores of the cheese 41 
Cold curing and acid cheese 65 
Variations in scores of the different judges. 66 
Relation of green curd to cured cheese 67 
Effect of extra rennet 68 
7 
