THE INFLUENCE OF THE TEMPERATURE OF 
CURING UPON THE COMMERCIAL 
QUALITY OF CHEESE.* 
Gro. A. SMITH. 
SUMMARY. 
Experiments have been carried on at the Station during 1899 
and 1900, in which cheeses cured at temperatures common under 
ordinary factory conditions were compared with similar cheeses 
cured at lower temperatures. 
Of the cheeses made in 1899 those cured at 60° F. and below 
scored, on the average, almost 5 points higher on flavor and 2.5 
points higher on texture, than those cured at 65° F. and above. 
In 1900, the average difference in favor of the lower tempera- 
tures was 5.1 points on flavor and 2.7 points on texture. 
INTRODUCTION. 
The importance of the dairy industry in New York has led 
this Station to devote much attention to questions arising in 
that great branch of agriculture. One of our leading dairy inter- 
ests is the manufacture of cheese, this State producing about 
one-half of the total amount made in the United States. Con- 
sequently any change in methods by which the quality of this 
product is improved or the cost to produce it is lessened, will 
be of great financial benefit. 
In all other lines of manufacture, competition has compelled 
close study of details to insure economical production of prod- 
ucts perfectly adapted to the market sought, each factor being 

* Reprint of Bulletin No. 184. 
