COOPERATIVE WORK WITH STATE STATIONS. 25 
undertaken in that State and the cheese made in factories over which 
the station could exercise a certain degree of control. Upon the sug- 
gestion of the Dairy Division, however, the work was broadened so as 
to include the New York State Station at Geneva, and was further 
extended to include cheese from a number of different States, namely, 
Pennsylvania, Ohio, Michigan, Illinois, and Iowa. Storage facilities 
for the Eastern States were secured in New York City and for the 
Western States at Waterloo, Wis. 
Different types and styles of American cheese were gathered from 
the factories scattered throughout the States mentioned. This cheese 
was stored, without paraffining, at 40°, 50°, and 60° F. Three judges 
scored the cheese in charge of the Wisconsin Station, and a different set 
of three judges scored the cheese in charge of the New York Station. 
Mr. Baer, expert cheese maker for the Wisconsin Station and univer- 
versity, made periodical inspections of the Waterloo cheese in addition 
to the regular scoring by the judges. The Wisconsin cheese was 
scored at the end of three months and again at the end of five months. 
The score showed a slight difference in favor of the cheese kept at 40° 
F. This difference was greater at the end of five months than at the. 
end of three months, though at neither time did the average variation 
reach a total of 4 points out of a possible 100. The market value was 
placed on the cheese by the judges and showed slightly in favor of the 
cheese stored at 40° F. 
The cheese in charge of the New York Station was scored at five 
different times — when fresh, at the end of two months, at the end of 
four months, at the end of six months, and again in eight months. 
The cheese held at 60° F. was sold at the end of four months, as it had 
commenced to deteriorate. The lowest score was given to the cheese 
held at 50° F. at the end of six months. The cheese held at 40° F. 
gave a slightly higher maximum scoring, and, as had been demon- 
strated in previous experiments, remained in good condition very 
much longer. 
In addition to this regular work, one of the New York City cheese 
dealers furnished a quantity of cheese to be used in paraffining tests. 
Half of this was paraffined and half remained unparaffined. Both 
lots were divided between the 40°, 50°, and 60° rooms. The results 
showed a decided saving in shrinkage in the paraffined cheese and no 
effect on quality. 
There are several things connected with the scoring in New York 
City which are a little difficult to understand. The cheese when green 
scored practically as high as when thoroughly ripened. No explana- 
tion was offered, and evidently none was called for on this point, but it 
is difficult to understand why such a high score should have been given 
at that time. Tt is impossible for cheese fresh from the press to have 
the characteristics of a desirable texture. It has no developed flavor 
