COMMENTS ON WISCONSIN AND CANADIAN WORK. 19 
and a slightly greater tendency to mold in the boxes. There was no 
difference in the quality in either case. 
Six lots of cheese were made up for temperature experiments. 
Cheese was carried at 28°, 40°, 50°, and 55° F. The cheese ripened 
at 40° F. scored slightly higher, hut the difference was very unimpor- 
tant and was well within the limits of probable error of the judges. 
For the ice and mechanical storage test thirteen days' make of 
cheese was used. One cheese from each day's make was held at a 
warm temperature for one week and then placed in mechanical storage 
at a temperature of 40° F., and the same plan was followed with regard 
to the ice storage. Three other cheeses went direct into storage from 
the hoops, one in the ice storage at 40° F., another in the mechanical 
storage at the same temperature, and the third in a 50-degree room. 
When these cheeses were scored, they showed very little difference in 
quality, as in the previous year's test, the cheese cured at 50-degree 
being slightly better, and the mechanical and ice refrigeration show- 
ing no difference in effects, except in the less slirinkage in the ice- 
cooled rooms, which was due to the higher humidity. 
COMMENTS ON THE WISCONSIN AND THE CANADIAN WORK. 
As has been heretofore mentioned, the Wisconsin Station deserves 
credit for having made the preliminary discoveries which indicated a 
possible adoption of lower curing temperatures, and it is entitled to 
further credit for having inaugurated experiments along this line. It 
is probably true that no two men on the continent were better quali- 
fied to have undertaken this pioneer work than Doctors Babcock and 
Russell. The first experiments were conducted at the station proper, 
and as a result of this work certain recommendations were made 
which have not as yet been fully adopted, but which will probably 
prove to be the basis for the treatment and handling of all cheese in 
the not-far-distant future. One recommendation was that the cheese 
be put into cold storage direct from the hoop, and it was pointed out 
that this would check the development of many undesirable ferments 
which appear within a few days or weeks after the cheese is made. 
This purely experimental work was supplemented by additional 
tests in a regular cheese factory. This latter work approached very 
closely actual commercial conditions, and, as stated in the reports of 
the station, perhaps deserves greater weight than the previous work. 
In fact, there was an element of weakness in the first work done, 
because the cheese was made up in small vats, not all of the cheese 
in one test coming from the same vat, thus leaving a decided possi- 
bility for variation in quality. 
A number of benefits to be derived from the low temperature were 
pointed out. It was shown that cheese made from day to day and 
cured under these conditions showed greater uniformity in quality, 
