18 MANUFACTURE AND CURING OF CHEESE. 
The work of 1902 was continued in 1903. a In this series of experi- 
ments a storage room cooled by natural ice to 40° F. was compared 
with a mechanically refrigerated room carried at the same tempera- 
ture. Cheese was also carried at 50° F. All cheese, except as other- 
wise stated, was placed in storage direct from the hoops. Nine lots of 
cheese were made and some of each stored in each room. For com- 
parison a cheese from each lot was held in the warm room for one 
week and then placed in the 40-degree ice-refrigerated room, and one 
cheese from each lot was completely cured in the warm room, which 
averaged above 60° F. Nine other lots of cheese were made and 
stored in the same way, except that the cheese carried in the ordinary 
temperature for one week was placed in the mechanically refrigerated 
room instead of the room cooled by natural ice. In all of these 
tests the cheese placed immediately in the 40-degree room was 
slightly better at the end of the test than any other, while the cheese 
ripened at the ordinary curing-room temperature was of noticeably 
poorer quality in both flavor and texture. The cheese held in the 
warm room for a week was practically as good as that going 
immediately into storage. There was found to be very little differ- 
ence in the effects of mechanical and ice refrigeration on the quality 
of the cheese, the small difference being in favor of the artificially 
refrigerated rooms. There was less shrinkage in the ice-cooled rooms, 
because of the higher humidity, which probably amounted almost to 
saturation. None of the cheese was paraffined. In connection with 
these experiments it was stated that cheese could be held for a week 
before going into cold-storage rooms without damage, provided the 
temperature did not go above 90° F. 
The Ontario experiments were continued in 1904. ft Several new 
features were introduced in this series of tests. Professor Dean tried 
the effect of varying quantities of rennet and also compared boxed 
cheese with cheese placed on the shelf and handled in the old way — 
that is, turned and rubbed occasionally. He also again compared ice 
and mechanical refrigeration in these tests. Fourteen lots of cheese 
were made up, seven lots with 3 \ ounces of rennet to 1,000 pounds of 
milk and seven with 6§ ounces of rennet to 1,000 pounds of milk. 
These were carried at a temperature of 40° F., being divided between 
the ice-chilled and the mechanically refrigerated rooms. The score 
of the cheese showed no practical difference in the quality when made 
from varying quantities of rennet. 
For the boxing and shelf test nine lots of cheese were made and 
were divided between the ice and mechanical storage rooms. Half 
of the cheese was kept on the shelf, and half was kept in boxes without 
turning. The results showed a slightly greater shrinkage on the shelf 
a Annual Report, Ontario Agricultural College and Experimental Farm, 1903. 
b Annual Report, Ontario Agricultural College and Experimental Farm, 1904. 
