MINOR EXPERIMENTS. 27 
facture. Care was used in selecting the factories from which the 
cheese was to come, but this did not overcome the weak points in 
the general plan. 
MINOR EXPERIMENTS BY THE IOWA AND NEW YORK STATIONS. 
In addition to the more extensive experiments conducted in Wis- 
consin and Canada and the cooperative work in which the United 
States Department of Agriculture took part, some minor work on 
the effect of temperature in cheese curing has been done at the Iowa 
Station" and at the New York State Station. 6 These experiments 
were concluded before the regular cold-storage work was undertaken 
in Wisconsin and Canada. 
The work in Iowa was partially in cooperation with Canada. Cheese 
was shipped from Ontario and cured at a temperature of about 60° F. 
Other cheese was cured at 55° F. In another test, fresh cheese was 
held at 90° F. for a few days after making and then cured at a lower 
temperature. It was concluded from these experiments that the 
exposure to a high artificial temperature for several days before going 
into the colder rooms had no bad effect. 
In the New York State Station test temperatures of 55°, 60°, 65°, 
70°, 75°, and 80° F. were employed. The cheese cured at 55° F. 
scored 7 points higher than that cured at 65° F. and above. 
Besides the conclusion announced as a result of the Iowa experi- 
ments in cool curing, to the effect that cheese could be held at a 
relatively high temperature several days before going into the colder 
rooms without injury, this same statement was made as a result of 
some of the Canadian experiments, and was repeated by the Wisconsin 
workers in connection with their recommendation for a central curing 
plant. Mention has previously been made of the recommendation 
of the Wisconsin Station that cheese should go into storage direct 
from the hoop, and it would appear that these statements were rather 
inconsistent. There is no doubt that all these investigators were 
in error in their statements, as a general proposition, that cheese 
could be held at a high temperature even for a few days without 
injury. It might be true of cheese which had been made from pure 
milk, under exceptionally good conditions; but where undesirable 
flavors have a tendency to develop, any period of high temperature, 
no matter how short, after leaving the press would undoubtedly 
give undesirable results. The fact that in many cases the cheese 
which went direct into storage was given a higher score than that 
which remained in the ordinary curing rooms for from "one to two 
weeks is proof of this statement. Although some cheese can stand 
"Bulletin No. 57, Iowa Experiment Station. 
6 Bulletin No. 184, New York State Station. 
