CANADIAN EXPERIMENTS. 17 
temperatures. The cheese cured at the highest temperature went 
off in flavor very rapidly. The tests ran through a period of two 
months and included a large number of lots of cheese. In a series 
of cooperative experiments with cheese factories the same tempera- 
tures were employed and the same results were obtained. 
During the following year the previous tests were repeated. a 
Results were the same as before, the cheese cured at the lowest tem- 
perature being the best in quality. It was found in these tests that 
cheeses of varying sizes were affected in practically the same way 
by the different temperatures. Some of the cheese was carried at 
a high temperature obtained artificially, and was then placed in the 
cool rooms, but this was found to be of no advantage, though no 
comment was made indicating that it was of any particular disad- 
vantage. 
All of the foregoing work was again repeated the following year. 6 
Practically the same conditions were met as in the previous experi- 
ments, cheese being cured at 60°, 65°, and 70° F. The same results 
were obtained, and, as before, cheese held at a warmer temperature 
for one week before going into colder rooms showed no benefit derived 
from this process. In all of these experiments the score for flavor 
had been about the same for the different temperatures, but the 
texture was very markedly improved at the lowest temperature. 
The } r ear following a partial report was made on the employment 
of a 40-degree temperature for curing. c While the experiment had not 
been completed at the time of making the report, there was evidence 
that the cheese carried at 40° F. would be better than the control 
cheese carried at 65° F. 
In a bulletin published in 1902 the final results of the work last 
mentioned were given.'* It was stated that the temperature of the 
cold room averaged 38° F. and that the average temperature of the 
warm, or control, room was 64° F. One cheese from each lot made 
was placed directly in the cold room, and three others were kept in 
the warm room for one, two, and three weeks, respectively, and were 
then placed in the cold room. A fifth cheese was ripened in the warm 
room. The final scoring on these lots showed that the cheese placed 
immediately in the cold room was the best of all, while the cheese 
ripened in the warm room was much the poorest of any. The cheese 
placed directly in the cold room also lost less in weight than the 
others. 
a Annual Report, Ontario Agricultural College and Experimental Farm, 1899. 
b Annual Report, Ontario Agricultural College and Experimental Farm, 1900. 
c Annual Report, Ontario Agricultural College and Experimental Farm, 1901. 
d Bulletin No. 121, Ontario Agricultural College and Experimental Farm. 
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