66 MANUFACTURE AND CURING OF CHEESE. 
the 32-degree room was very good. It was evident that with this lot 
of cheese the 32-degree temperature checked the acid much better than 
the 40-degree temperature. It has been generally believed by dealers 
that a cheese with too much acid should be kept out of storage as long 
as convenient, as acid has been supposed to develop more and cause 
greater injury to the cheese by going early into the cold storage. It 
would appear from the results with the three lots mentioned that the 
quicker an acid cheese can be placed in cold storage and the colder the 
room the better the cheese will be. This is a very important subject 
with the dealers, for this question of acid is the principal obstacle to 
the buying of cheese by the dealer as it comes from the hoop. Fur- 
thex* investigation of this point is needed, and will be undertaken in the 
near future. 
VARIATIONS IX SCORES OF THE DIFFERENT JUDGES. 
Some explanation is needed of the wide variation of scores as given 
by different judges. The separate scores of each of the three judges are 
indicated by the initials of their names — B. (Baer), S.(Steinhoff), and 
W. (White). 
As before mentioned, Mr. Baer represented the experimental side, 
while the other two judges were commercial men. Mr. Baer's scores, 
therefore, naturally presented a much wider variation than those of 
the other judges. He took off more for faults. A condition which was 
not anticipated was found in the tendency of Mr. Steinhoff to mark 
down the cheese that had been held in the factory for two weeks before 
curing, because, as he said, it had too high a flavor for the English 
market. This cheese had barely commenced to develop a good cheese 
flavor, and had not become sharp in the least. The other two judges 
were inclined to favor it because of the characteristics which Mr. 
Steinhoff condemned. The view taken by Mr. Steinhoff was some- 
thing of a surprise, as it was generally understood that the English 
people were lovers of cheese with a well-developed, even sharp, flavor. 
Mr. Steinhoff said that the English demand for milder cheese was 
growing very rapidly. Ii this continues, it is only a matter of a very 
few years until all cheese, if ripened at all, will have to go through the 
ripening process under conditions of temperature that will entirely 
suppress flavor development. 
As has been stated, the demand for mild cheese has grown by leaps 
and bounds in this country until it has become possible to dispose of 
cheese to consumers under two weeks from the time it leaves the press. 
We do not care to enter into any discussion of the desirability of this 
popular taste. It would certainly appear to most people who eat 
cheese because they love it that this tendency is wrong and can have 
no beneficial effect in the increased use of cheese as a regular part of 
the diet. 
