COLD CURING AND ACID CHEESE. 65 
As shown by the general average in Table VI, the cheese put in the 
32-degree room direct from the hoop gave the highest score, though the 
score was very little higher than that for the cheese placed in the 
40-degree room at the same time. Of the lots of cheese placed in the 
cold rooms at 1 and 2 weeks of age, the 32-degree lot shows an advan- 
tage very marked in the low-rennet series and not quite so marked in 
the high-rennet series. 
In the scores for the individual lots a number of cases are found 
where the cheese held in the 40-degree room is given the higher score. 
In lot 10 of the high-rennet cheese the cheese placed immediately in 
the 40-degree room scored on an average 2.5 points higher than the 
cheese placed in the 32-degree room. In a few other cases there was a 
difference of 2 points in favor of the 40-degree room. It will be noted 
that lot 10, to which attention is called, scored very evenly all the way 
through, getting a very good score on the cheese cured in the factory 
curing room. This was true in every other case where the cheese held 
at 40° F. scored as high as that kept at 32° F. 
On the other hand, there were some instances of wide variation in 
scores in favor of the 32-degree temperature. As an example, lot 7, 
low-rennet cheese, 2 weeks of age at time of scoring, shows a variation 
of 8 points in favor of the 32-degree room. Lot 8, low-rennet cheese, 
shows a variation all the way through. In lookin ■ at Table III in the 
descriptive score for these lots, we find that taints developed in the 
cheese kept out of the cold rooms for one and two weeks which did not 
show in the cheese placed at once in the cold room. Further, after 
these taints had once started to develop, it would certainly appear that 
the 32-degree temperature served much better to hold them in check 
than the 40-degree temperature. These points are illustrated and 
emphasized in many instances in the descriptive score. The influence 
of the colder temperature seemed about equal on flavor and texture. 
The greatest beneficial influence of cold curing is with what would 
otherwise be poor cheese. Because of this fact Tables III and IV are 
much more interesting and show more valuable information than the 
table of average results. Cold curing derives its value chiefly from its 
effect on what might otherwise be poor cheese rather than from any 
effect it ma}" have in bettering all cheese. 
COLD CURING AND ACID CHEESE. 
Perhaps the most interesting feature brought out in all tins work is 
shown in the descriptive scores of lots 7 and 8, low rennet, and lot 9, 
high rennet. These three lots were allowed to develop too much acid 
in the process of making, and under ordinary conditions of placing in 
storage at 2 weeks of age lot 8 would have been a "dead sour." The 
cheese held in the factory two weeks and placed in the 40-degree room 
was much deteriorated, while the one that went fresh from the press to 
30624— No. 85—06 5 
