1 Fes., 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 99 
CURING CANADIAN CHEESE IN COLD STORAGE. 
By Proressor H. H. DEAN. 
Readers of Cold Storage will be much interested in the following 
preliminary report of the season’s experiments with curing cheese in cold 
storage at the Ontario Agricultural College, Guelph, Canada, for which we are 
indebted to Mr. H. H. Dean, professor of dairy husbandry :— 
THE Pray. 
Our cheese-making room is the one used for instruction in cheese-making 
as given to our dairy classes. It contains four vats holding 30 gallons each, 
two vats holding 150 gallons each. It also has a gang press, curd mill, and all 
other requirements of a modern cheesery. The floor is made of cement. 
The curing-room is made of brick outside, and lined with matched lumber 
and building paper inside. It is quite well insulated. The room is ventilated 
and cooled in summer by what is known as a sub-earth duct, which consists of 
tiles laid 6 feet under ground, through which the air passes and is cooled on its 
way tothe curing-room. This plan enables us to maintain a fairly uniform 
temperature of about 65 degrees in summer. When heat is required, the room 
is heated by means of steam, which passes through coils of pipe placed on the 
walls of the room. 
The cold store is a wooden building, erected in December, 1900. It is 
puilt on what is known as the Hanrahan automatic cold storage system. The 
ice compartment was filled during the early winter of 1900. The chief point 
about the system is that no handling of ice is required after it is packed in the 
ice chamber. The cold air circulates from the ice through the refrigerator 
room and back over the ice again. ‘he plan has given good satisfaction during 
the past season. The refrigerator has remained at a uniform temperature of 
about 40 degrees Fahr. 
THe Minx. 
The milk used for making the cheese was partially supplied by the college 
dairy herd, and the remainder was obtained from farmers in the vicinity of the 
college, who supply milk for experimental and instruction purposes. Fifteen 
hundred pounds of milk (150 gallons) were used in making each lot. The 
cheeses were made in the usual way, but the curd was divided evenly among 
five hoops after salting, and these were pressed in a gang-press. After 
remaining in the press for about 20 hours, the cheeses were removed from the 
hoops, and each cheese was weighed and marked A, B,C, D, and HE. The 
average weight of each cheese was about 30 1b. The A cheeses were placed 
directly in the refrigerator after weighing. The remaining four were placed 
in the ordinary curing-room. At the end of one week the B cheeses were put 
into cold storage; at the end of two weeks the C cheeses were put into cold 
storage ; and at the end of three weeks the D cheeses were also removed to the 
eold store. The cheeses marked E were allowed to remain in the ordinar 
curing-room. This work has been continued once a week since 26th April 
last. 
THE QUALITY OF THE CHEESE. 
The cheeses were scored once a month by myself as soon as they were 
properly ripened, but on 21st September we had three experts come to the 
dairy to score all the cheeses made between 26th April and 15th July. The 
cheeses were divided into three lots, and mixed with cheese belonging to other 
experiments, so that the scorers did not know what kind of cheese they were 
judging. A clerk attended each judge, and recorded his score. When one 
lot was finished he moved to the second lot, and then to the third. In this way 
we obtained the separate judgment of each expert on all the cheese. After the 
scoring was completed, the average of each judge's score for flavour, closeness, 
even colour, and texture was obtained by adding together the number of points 
