WISCONSIN WORK IN COLD CURING. 15 
reaching this at fourteen months. The cheese held at 15° F. scored 
very low until placed in the 40-degree room, when it commenced to 
improve and developed into a very fine product. 
The second experiment of the series was made in a regular cheese 
factory, and the report states that the results are entitled to more 
weight than those of previous trials, as all the cheese came from the 
same vat. The cheese was made with 3 ounces of rennet, and was 
stored at 15°, 40°, 50°, and 60° F. Before being stored the cheese was 
divided into three lots. The first lot went into storage direct from the 
press, the second lot was held at 40° F. for fifteen days and then stored 
the same as the first lot, and the third lot was kept at 40° F. for thirty 
days and then stored as the others. The temperatures of 50° F. and 
below seemed to give the best results, the cheese cured at 50° F. being 
the best of all. Part of the cheese held for fifteen and thirty days at 
40° F. and then for five months at 15° F. was then removed to the 
40-degree room. At the end of one year some of this cheese had 
an almost perfect score. 
The cheese for the third and last series was made in a commercial 
factory and was stored at 32°, 35°, 40°, and 60° F. The results 
were the same as in the previous trials. A number of duplicates 
which were put into storage were afterwards sold in the Chicago 
market and brought prices considerably above that obtained for 
ordinary cheese. 
These three experiments strongly emphasized the fact that in body 
and texture all the cheese kept at the lower temperatures was supe- 
rior, but according to the market standards of that time it would 
appear that the cheese cured at 60° F. was superior to the others 
in flavor at some periods of its ripening and would probably have 
brought better prices. As this prime condition for the 60-degree 
cheese was at about five months of age, it is exceedingly doubtful if 
the improved quality at the lower temperatures was of any practical 
benefit. 
RESULTS OF WISCONSIN EXPERIMENTS. 
The work done by the Wisconsin Station was summed up in another 
report, a a number of points being emphasized which had been brought 
out in the work of the station and which had not been given much 
prominence in previous reports. Attention was called to the fact 
that the cheese cured in cold storage was much more uniform in 
quality than that cured under the old conditions. It was stated 
that most factories suffered considerable loss from the rejection of 
cheese because of its inferior quality. It was pointed out that such 
losses were in part due to the use of tainted milk and to variation 
in manufacturing details, but in large measure they might be 
o Bulletin No, 94, Wisconsin Experiment Station. 
