30 MANUFACTURE AND CUTCING OF CHEFSE. 
various ages, in these experiments cheese fresh from the press and at 
one and two weeks of age was stored in rooms of different temperatures. 
There has heen considerable discussion as to the effect on ripening 
of different styles, shapes, and sizes of cheese. It seems to have been 
demonstrated in Canada on one or two occasions, and also in the coop- 
erative experiments hereinbefore mentioned in which the Dairy 
Division took part, that the size of the cheese had very little influence 
on its quality. There is a popular belief, however," that the large 
Cheddar cheese weighing from 60 to 100 pounds develops a better 
texture and perhaps a better flavor than smaller types. This is 
extremely doubtful when considered in the light of actual knowledge. 
The size of the cheese was given no consideration, as it was believed 
that it would have no important bearing upon this general problem. 
If cold storage benefits a small cheese, it should certainly benefit a 
large one, and vice versa. The only exception that could possibl)- be 
made to this statement would be in connection with the possible varia- 
tion in water content of the small and large types. The small cheeses 
are as a rule not subjected to so great pressure as are the large ones, but 
even if this were not the case it is doubtful if the amount of pressure 
applied plays any important part in the water content of the cheese. 
Analyses go to show that small types of cheese possess about the same 
percentage of water as large types. For the experiments the "Daisy" 
style of cheese was chosen. It is about halfway between the extremes 
of size represented by the old-fashioned "Cheddar" and the "Young 
America." It is, moreover, an extremely popular size, often bringing 
in the regular market as high as a cent a pound more than the other 
styles. It is shaped about like the old styles of cheese, and is of suffi- 
cient size to permit heavy pressure. 
In selecting a place for the experiments the ground was gone over 
carefully and a number of things were taken into consideration. 
Previous work has usually been carried out with the factor} 7 and place 
of storage so widely separated that accurate work was impossible. 
It was impossible for the man in charge of the work to look after 
the details of the storage, and the distance did not permit of cheese 
being taken direct from the hoop and put into storage the same day. 
In the first place it was desired that this work should be put on a 
commercial basis as far as possible and that the cheese should be made 
in a commercial factory representative of a large number of factories. 
To do this required that the work of both making and storing should 
be done in some rural district. But two suitable locations could be 
found — Utica, N. Y., and Plymouth, Wis. The storage plants at 
these points employed mechanical refrigeration, which permitted 
variation in temperature. A number of storage establishments in 
both Wisconsin and New York used natural ice and were not arranged 
to allow any great variation in the temperature of different rooms or 
