14 MANUFACTURE AND CURING OF CHEESE. 
Three different lots of cheese were stored at these temperatures, the 
lots being made up, respectively, with 3, 6, and 9 ounces of rennet to 
1,000 pounds of milk. Chemical analyses made periodically after the 
cheese was put into storage showed by the soluble proteids that the 
cheese broke down more slowly in the lower temperatures. There 
was, however, a steady, though slow, change even at the lowest tem- 
perature of 15° F. The increased amount of rennet, according to the 
analyses, showed marked influence in hastening the breaking down of 
the curd. 
In storing these cheeses at the different temperatures it was found 
that 40° and 50° F. gave the best results when considered by the 
market standards of that time. The temperature of 60° F. gave a 
cheese with impaired flavor and injured texture. In these tests the 
high-rennet cheese had the best texture, the flavor being as good as 
with the lower rennet. A peculiarity often noticed in cheese held at a 
low temperature was first seen in these experiments — that is, the 
development of white specks throughout the body of the cheese, 
which might be considered as injuring its commercial value to a very 
slight extent. The cheeses in these experiments were cut and photo- 
graphs were made which showed the close texture of the cold-cured 
cheese. At the temperature of 15° F. a soggy, crumbty texture was 
found." In this report the first suggestions were made as to the 
advisability of building centralized curing rooms, and the report also 
mentioned further experiments which were then in progress along the 
same line. Only partial results were given, the full statement of the 
completed experiment being left for a future publication. 
In the publication covering the completed experiment 6 data are 
given as to the effect of a long period of time on the cheese carried at 
33° and 40° F. This cheese was found to be of fine quality at the end 
of two years, while that held at 50° F. was on the decline at the end of 
sixteen months. 
LATER WORK. 
The details of three additional series of experiments are given in the 
same report. In the first of these the cheese was made at the univer- 
sity, the normal amount of rennet being added and the cheese being 
stored at 15°, 40°, and 60° F. The cheese held at 60° F. commenced 
to deteriorate in quality at about six months, and was putrid at about 
fourteen months. The cheese placed in the 15-degree temperature 
was removed to a 40-degree room at the end of seven months. In this 
series the cheese held at 60° F. received the highest total score, which 
was given when it was five months of age. The cheese kept at 40° F. 
received a maximum score of 1 point less than the 60-degree cheese, 
a Further experiments modified this conclusion. 
ft Annual Report, Wisconsin Experiment Station, 1902, 
