1 Jun, 1902.] QUEENSLAND AGRICULTURAL JOURNAL. 449 
course, where they might be present to such an extent that it would cause a 
question in the mind of consumer as to what they were. From the fact, 
however, that they appear in all cold storage goods and have not, so far as we 
know, occasioned any concern in the market—that is, buyers buy these goods 
and do not pay any attention to it—we are led to believe that the matter is 
entirely inconsequential. Indeed, these appearances might constitute, as it 
were, a trade mark for cheese cured according to this method, because they do 
not appear in cheese which is cured above 40 degrees, but are almost invariably 
present in cheese cured at 40 degrees or below. 
Now, the quality of the cheese, as found in the flavour, the texture, the 
body, and the colour, is, on the whole, better than that of cheese cured at 
higher temperatures. These cheese have been examined by our own experts, 
and by cheese experts who knew nothing whatever of the way in which they 
had been femilel Not only have the Wisconsin judges, but Canadian and 
eastern experts, pronounced them an exceedingly fine product, a good deal 
better than the market ordinarily produces. 
Not only has it been found that the quality of the individual cheese itself 
was improved over those ripened at higher temperatures, but there are other 
advantages which come from the use of this system. Take, for instance, the 
matter of flavour. It is possible to intensify the flavour of these cheese in a 
very simple manner. When these cheese, after they have been thoroughly 
ripened, physically entirely broken down, still have a perfectly mild flavour, if 
they are then taken out and brought into a higher curing temperature, say, 
60 degrees or thereabouts, you can intensify the flavour to almost any degree you 
desire. In that way it becomes possible with well-matured cheese to get rid of 
those sharp, twangy flavours so liable to occur in the ordinary product. 
Then, again, the question of uniformity comes in. It is possible to make a 
more uniform product. The daily fluctuations in character of the product are 
often so great as to practically, in some instances, defeat the skill of the cheese- 
maker. With these lower temperatures it is possible to produce a very much 
more uniform product. 
Then, again, there is the factor of the keeping quality of these cheese. 
They are slower inripening, but they are a great deal longer in passing through 
what we may call a commercial period, so that instead of the cheese reaching 
its best, and then soon declining, these cheese are marketable for a longer period 
of time. This, of course, is an advantage which is very evident. 
Again, we have the matter of the diminution of losses in the ripening of 
cheese under usual factory conditions. Not only is the question of quality 
important—flavour, texture, &¢.—but there is always some loss due to the 
drying out of the cheese. This is much less with cheese cured at lower tempera- 
tures than with those cured at 60 degrees or above. 
Again, we have the matter of abnormal taints. We have found that where 
milks are slightly tainted to begin with, the taint was not nearly so pronounced 
in the cheese if cured at 40 degrees as if it were cured at 60 degrees or there- 
abouts. This is particularly true where there is a tendency for the cheese to 
huff, due to the development of gas-producing bacteria. 
Then, one more factor is the matter of molding. The molding of cheese 
is, of course, a biological phenomenon due to the development of mold spores on 
the surface of the cheese, a condition brought about by the proper temperature 
and moisture. Mold will invariably occur when the degree of saturation in the 
atmosphere reaches the maximum point, and under these conditions at ordinary 
temperatures at which cheese is ripened you have more or less trouble from the 
molding of the cheese. We find that when cheese is cured at 40 degrees or there- 
abouts, these molds will not develop. They cannot grow to any considerable 
extent, because the temperature is too low for them to develop, so that those 
losses are to a large extent obviated by the use of these lower-curing 
temperatures. 
Now, there is a matter of expense to be considered in this process, because, 
in order to be able to cure cheese at 40 degrees, it becomes necessary to use other 
