MKTHOD OF STORING AND CUBING. 33 
The curds for those experiments were cooked a little more firmly 
than was the custom in most of the cheese made in this factory. The 
tendency in the factories of both Wisconsin and New York is to make 
a cheese as soft as possible, or, what is more to the point, to incorpo- 
rate all the water possible in the curd, as the reputation of the maker at 
the present time depends perhaps more largely upon the yield secured 
than on the quality, and consequently a. large number of makers pay 
hut little attention to quality and considerable attention to means for 
securing quantity. However, for the experiments under discussion, 
quality was considered first and quantity last. The cheese was prob- 
ably not cooked quite as firm as was the custom among cheese makers 
ten or fifteen years ago, hut it was carried far enough to insure a pro- 
duct that would stand up in the warmest weather, and which from 
every point of view would he considered a very satisfactory article. 
All the cheese was made according to what is known as the Cheddar 
process. The acid was allowed to develop to a certain point before the 
milk was set and to develop further to a certain degree, as shown by 
the iron test, before the whey was drawn. After the first few weeks 
of the making an acidimeter was installed and used constantly in 
parallel tests with the hot iron. The curd was cooked and allowed to 
break down or mellow to about the extent reqiured by most cheese 
makers. It was ground in a mill with knives for cutting rather than 
tearing the curd. It was then allowed to stand until it stopped drain- 
ing and reached about the proper condition, and was then rinsed 
with warm water and salted at the rate of about 2 to 2^ pounds of salt 
to 1,000 pounds of milk. 
METHOD OF STORINO AND CURINd. 
As before stated, the cheese was made up in the "Daisy" style as 
being perhaps the most popular form of cheese made in the Northwest. 
From the vat of milk selected about 14 cheeses of this style were taken 
every day. Of these 2 were allowed to ripen in the factor} r curing 
room, 2 were placed at once in the 32-degree room, 2 were placed at 
once in the 40-degree room, 2 were placed in the 32-degree room and 
2 in the 40-degree room at the end of one week, and 2 were placed in 
the 32-degree room and 2 in the 40-degree room at the end of two 
weeks. They were divided in pairs in this manner so as to be sure of 
having duplicates to take the place of any cheese which might be 
injured or possibly lost. As has been mentioned, the factory was 
located near the storage house, and it was possible to get the green 
cheese into storage exactly at the times specified. Cheese taken from 
the hoop in the morning was put in the storage house in the afternoon. 
30624— No. 85—06 3 
