New York AGRICULTURAL EXPERIMENT STATION. 73 
due to its having been held at too high a temperature during the 
ripening period. It will be noted that the true cheese flavor was ob- 
served when the cheese was 27 days old and that it was fairly de- 
veloped at the end of 34 days. The point where the cheese could 
be considered commercially ripe was probably at 41 or 48 days but 
‘unfortunately it was not scored at those dates. The germ con- 
tent was approximately 1.5 millions per gram at 48 days. 
MILLIONS 
60 

GERM CONTENT 
was COMMERCIAL QUALITY COMMERCIAL 
SCORE 
95S 
94 
93 
92 

DAYS 10 20 30 40 50 60 70 
GraPH II].— GERM CONTENT AND COMMERCIAL QUALITY OF CHEESE 4.6 II. 
Graphical representation.— The changes in the germ content and 
in the commercial score are shown in Graph II on the same scale 
as used in Graph I. : 
The decrease in the germ content during the first 20 days is 
very abrupt. The highest commercial quality is also obtained be- 
fore the 30th day after which the quality of the cheese is rapidly 
impaired. The rapidity of these changes was probably due to the 
Bemveivaien teniperatre,. 05° to 704, (18° to 21° C.), at 
which this cheese was ripened. 
