958 REvoRtT OF THE DAIRY DEPARTMENT OF THD 
From this table it will be seen that, without exception, of 
cheeses made at the same time or a few days apart, those cured 
at the lower temperatures scored higher. The difference was 
less in texture than in flavor, but, with the high temperature of 
70°, texture also was poor. Taking the average scores of the 
cheeses cured at 65° and above, and at 60° and be!tow, the latter 
show a gain of almost 5 points in flavor and 23 points in texture. 
Concerning the cheeses made July 31, and later sent to Utica, 
Mr. Brown, the scorer, says: “ The cheeses all good; the 55° F. 
very fine.” 7 
On September 20, 1899, a lot of cheese was made from milk 
containing 5 per ct. of fat and put in the 55° room. In June, 
1900, one of these cheeses was sent to E. J. Burrell, Little Falls, 
N. Y., to test; and, on June 26, he writes: “I have tested the 
cheese and can say that it is especialiy fine. The flavor is clean 
and nutty, the texture is perfect and the curd breaks down beau- 
tifully. If the factory men of the country were to manufacture 
cheese of this description for home-trade purposes, the sale 
would be largely increased for home consumption and we prac- 
tically would be entirely independent of England.” 
Cheese made during 1900.— During the season of 1900 consider- 
able more cheese was made, with practically the same results 
as to flavor and texture as in 1899. In August Mr. D. W. Whit- 
more, 89 Warren street, New York, kindly agreed to score for us 
several lots of cheese which were to be sent at dates about a 
month apart through the fall and winter. The cheeses sent 
upon any date were from the same lot of milk, made at the same 
time and handled as nearly alike as possible except that each 
was cured at a different temperature. Mr. Whitmore knew 
these cheeses only by number, not by the temperature of curing; 
so was entirely unbiased in his scoring. The comparison of 
these cheeses is shown by Table II. 
