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MICROCOPV RtSOlUTION TiST CHART 
 
 (ANSI and ISO TEST CHART No. 2) 
 
 
 140 
 
 2.2 
 
 1^ 
 
 1.8 
 
 ^ /APPLIED IIVHGE 
 
 1653 Easl Main Street 
 
 Rochester. New York 14609 USA 
 
 (716) *B2 - 0300 - Phone 
 
 (716) 288- 5989 - Fox 
 
ONTARIO AGRICULTURAL COLLEGE 
 
 BULLETIN 121. 
 
 RIPENING OF CHEESE IN COLD-STORAGE 
 
 COMPARED WITH 
 
 RIPENING IN THE ORDINARY CURING-ROOM. 
 
 -r.y- 
 
 PROFS. H. H. DEAN, F. C. HARRISON, AND R. HARCOU 
 
 RT. 
 
 OXTAKIO A.iKIflLTrKAr. t'ol.l.fc.iE, (;iEi.iii. 
 
 PUBLISHED BY 
 
 TBE ONTARIO DBPARTMErfT OF AGRIC LTUUS, TORONTO 
 
 Toronto, Ont., Jcnk, 1902. 
 
 ■ i ft'! 
 
 n 
 
 V. H 
 
BULLETIN 121. ,„^^ ,^^ 
 
 Ontario Agricultural College and Experimental Farm. 
 
 RIPENING IN THE UHDINARV Cl'llIXU-RooAI. 
 
 Bv Fkom. H. H. Dean, F. C. Makkhov. xn,. R. Mvk..., kt. 
 
 Since the British market deiimndpfl n " f„tt^,." «u i 
 
 with Hofter bmlv and tPvf..m r '" r . *"®^ *'"®^''^'' "«■ » cfiecHe 
 
 •• there has heen a movement in tav„r of central or conw>li. 
 
 '" ■ . s„7nf,?t"r'''rT- ™;v'-^ni,..u\Z7t 
 
 het „ u 1 " ■ " '" kwP" the cheese safe from tlie effects of 
 
 fo ' ...pectin? «^"c'£T 'Ih! "at': "T" "' '-">■ '"»'"' '«»» "i^"- 
 
 r^t"V'r^r'°"v^'''--^-"^^^ 
 
 wtrr„rd^ S K'n dSrereZS'^-^t""" """"I',' '*''," 
 
 :r^ri„nttaS'''"'''^'">^^''--^ 
 
 Tho^sh we m. vTl i^' " ""'"' ■"■'"''J' "> "" Canadian cheese trade. 
 Kme tiine ther. 1. '* ""-"P'™"?" and consolidation in nmnalWture 
 
 operX;td%?nrHis^„T:y„ n^a^d ts;^.?7"=■■ '■"" ~^^ 
 
 the principle will probably cxtcnfto the mann'tSre Wo;:'^"^""^ 
 
 [3] 
 
It U «>.stiraaterl that the Haviijjj in Iohs of woifrht during; ripening;, 
 and the improved quality and yield of the checHo. will more than pay the 
 extra coHt of niaintainint; central cold-ntora>?e Htationw. At prenent, we 
 are not prepared to Hay that all cheeHe should be ripened in cold-Htorage ; 
 but we certainly think that cheese nia<l.) durinjf the hot weather, say in 
 the months of July and August, Mhould be ;«Iaced in c«)ldHtorajje as ixm 
 aa possible after they are made* Once a week would Ik; a convenient 
 time to 8en<l all the cheest" made in the hot weather to a old-Htorage 
 station. In the case of larjre factorieB, and factories not convenient to a 
 central station, it may be advisable to have cold-storage at the factory. 
 
 The results vihich are given in this bulletin are to lie considered as 
 preliminary. The work is Ix'ing carried on during the present year 
 (iy02) ; and a full rejiort of the results will appear next vt«ar. 
 
 The experinjents relating to the effect of ripening {or curing) cheese 
 at a temperature of about 40 degrees F., compared with ripening cheese 
 in an ordinary ripening-room for the whole perio<l, and also compared 
 with ripening for one, two and three weeks in an ordinary ripening- 
 room and then removing to cold -ttorage, began in April. 1901. and were 
 continued each month during the season up to and including the early 
 part of November. The plan of the experiments was to make some 
 cheese each month during the season, rather than a large number of 
 cheese at one perio<l. The number of experiments by months were : 
 April, two; May, four; June, two; July, four; August, three; Septem- 
 ber, six ; October, three, and November, two. The quantity of milk u.sed 
 each time varied from 1,200 to 1,570 lbs., making a total of 37,572 pounds 
 of milk, testing an average of 3.55 per cent, fat for the season. In most 
 of the experiments, tive Hat Cheddar cheese were made from each curd. 
 In a few cases, only four cheese were made out of the vat of milk. These 
 cheese were marked A, B, C, D, and E. and were carefully weighed when 
 taken from the hoops. 
 
 The A cheese were put directly into ice cold-storage, where the tem- 
 perature averaged 37.8°F., and the per cent, of humidity averaged 91.6' 
 for the .season. The extreme variation in the monthly average tempera- 
 ture of the cold-storage from April to November was 4°, and the variation 
 in the humidity was but 4 per cent. 
 
 The other five cheese were put into the ripening-room, and transfers 
 wei subsequently made from the ripening-room to cold-storage as fol- 
 lows. . The B cheese, at the end of one week ; the C cheese, at the end 
 of two weeks, and the D cheese, at the end of three weeks. The E chee.se 
 were left in the ripening-room and ripened in the ordinary way at an 
 average temperature of 63.8° K. for the season. The average per cent, of 
 humidity in this room was 79.1 for the season. The average monthly 
 variations in the temperature of this room were from 68.6° in July to 
 58.7° in November. The humidity varied from 84.3 per cent, in August 
 to 73.7 per cent, in October. The temperature of the air outside averaged 
 
56.0'' for the Neimon Thn 
 
 frou, 85.HV i,. j„,3, ^ .;,;•: r,: !v.5e.Xr"""' ^'"P-'-^ture outside rnngod 
 
 t he .eHson. AujjuHt wm next w l:'.' '^"'^ *? * "' '"''^^* "»«""' -' 
 
 iimmuum tomperatureH. ' '''^•'' • '"«" "mxiinum and 
 
 Th« AcniTv OK T„. Mn.K. W„kv an,> Che^hb. 
 
 Uirter inaterially from milk HUonllfl /..T... '"' ^ ""'''«"• '""' d''' »"»» 
 
 The amount of acid in th.f n iL "'^ '"'"■>■ chee^einakerM. 
 Ht various Hta^es in Z pnit L"'f "'''""' "f netting, i.. th- ,vhey 
 cunnjf. wax detcnnin...! C^a. , " r "''m ""'' '" ,^''«/''«-" while 
 "H .,.nHi„K nhonolpjithalein aH i dicX '^'^S''-, "".''":'' ,-•'"''"" "^ Pot- 
 HC.l.ty detenninoll ,n thi.s Jiy V X L. ) • ." \' '*""^" *''*^ ^he 
 u-.al practice w«. followed oV r'p S t . V '^^ 'f >" '"■"' ''"'"'"' ^''^ 
 ayera-o iM^-rcentiiK,, of aci.l arrivr/i r ;«"» '•"" '^^ '"''^'« "«'•'• The 
 
 of adding the n-miot/w ^ 7 Vl / w^"^^ 
 
 HveraKed.lo4.orMh-htlvl.sH' HM ti 7^"'^^^'** *^" *""" "f '''PpinK 
 •'filing. saltmKMUul l,rciiLrei; '''l- /''*i ^hoy. ut the ti,„!; of 
 '^-'^'^-[.^^»,.i^2*LlMnT^t\i''S :^ an average for the 
 •••the acid of the milk were .W t l« ■ T M ^ '"L ''•^*™""' variationH 
 to .189; at milling. .012 to Til «* sa kh.:' «• ""* ^"^ ''^ '"'•^''"«' '■^^ 
 putting to preas, which wa.H alLt ... L ^Jr ?' ' ^" •'''^^ ' "^ ^'•« time of 
 
 cheu..e, about ,„.e and three. uarterL'Sr ^^T- P^'^'^d from the 
 ot ;• dressing." the "centa J f add Imd ; "* V"*^' ""' "^ ^^^ ^""« 
 
 Po.nt a« when sa or aii^avLt^ .f irv '■'*"*^ ^ "^"•''y the same 
 salt to the cu,-d reduce,! the neSL 1 "^^ >''•''""> "^'''^ "'^'^ition of 
 
 J."-o'-bly due to the e x pu ion'^oH,^^^^^^^^ '''« .^.^"•y- Thi.s wa. 
 
 Jree lactic acid was found rtlToT /'lu*'"'"^ ^^ t''*' «"•*• No 
 
 (.etermined by ".oans3 oL tenth '^o;:„,^f' ^^ . P«'-«^'"t««« of acid 
 j.hfnolphthaleii a.s the inJcX a d eaZri l""'","^"? "^ ''"*'*''' ^^'h 
 '"created unt.l it reached f "1 A ^^ 1'^ *" '""^'^ '''^"'^ gradually 
 
 cold..slorage. developed aci^l M re I^fy TwltT '"P""' '''"*'"''>' '" 
 Amonjr other chan.res th.it f»k. Ji\ • ^• 
 
 ca:oin is rendered solrfl ,1 fn '^,fc ^''« »•'>«"'•"« Proccss. 
 
 this change is l,rou,d,t al/ A ,^^ | " i^l^TT' "'•*-' '"'"•^ '^^ ^hi«»^ 
 "t cusein which had beccme silu ' i^r^. . ' ','* "P^'"'"^'' "'^ '^"'^""t 
 of the chee.se n.arked A and E. '^*" '''^'^^'••'"i''^'*' i» a number 
 
 In E cheese, about 20 Der crnf nf tU^ 
 
 m between five and six £eeks and if r "", T' '•«"^'«'-'"J «olublo 
 
 "I'.nf . for the casein in the A cheese J, poT'k 'IT^ '•"*^""" "^^^ '^"^ «i^ 
 
 bility. It app.ar« that cheese keot Tn^ Hn • ^' '"'"' ''^'^'''''^ "^ "^o'"- 
 
 2»_i21 '® "'^P' '" " "Penmg-room at a temperature 
 
of 60 to 66 dejrroea will ripen m much in one week m ohee«e in eold.«tor. 
 NCe. U . t;n,pe«ta« of afi to 40 degree., will riin,,. I,, ono ,rto„U ' 
 
 The moHt noUble fact in the bacterial content of Chcldar oh««m ih 
 the very larR.- n«m»«ni of lactic acid l«ct«ria that are pr«i«nt Th JJ 
 aI!d*fJ!!J;'Ii:r' numerous at the time th« ,.h..H«. con,../fro,n iho pre*,. 
 and from then on their numbi.H gradually decreams Othorn that nro 
 usually pr«i.nt but in amaller mmLm, ar.. K,iH-pnMl„cin« «n.?dirHtin^ 
 bactena wl.,ch have an injuriouH effect in the pnic-H. of rLnlni*^ *^ 
 «.„♦ IL- «>'''"^«"M(« f hee,«. the lactic acid UictiTia w.-re the pitHlonil- 
 nant apec.e. prenont. and th.,y lived for a coimidcraMy lonj^-r tin' in the 
 
 Z!LJ ^rrr .'" '•'" '.'"'"^•" "f '««'«"•» '» cold.Mtora«e'clM."s,. 
 compared with the decreas« in the number in ohoest, in theonLnnrV 
 npeninK r.H,m, may Im, «raphicuMy shown .u. in the following dl«Kn m^ 
 
 i . 
 
 ChevM! A «ml K, iH.th maili fr.iiii the aaiiii' .iinl. 
 
 ri'friifemiiir rlieiw. 
 
 •••••• iiriliimrv iiiriiiK roiiin ihicw. 
 
 The nuiiilwni iin t'>|> line repren-iit auv in ilayn. 
 
 From thiH diagram it will be seen that on the 86th day the cold- 
 Htorage cheese contained about JthH of the total number of lactic acid 
 bactena found m. it at the Hrst anHlynis. whilst the ordinary ripenin«- 
 room cheese contamed only 1 40th of ihetotal number. The siKnUicance 
 
 SL« Ln^'i '" '^*- '^r '1 '"''^ '^'"'' f"'- ""'l^^irHble bacterif to pro- 
 duce bad flavors in the cold-storage .h ..e owing to the large number ol" 
 the lactic acid bactena the p,on„. . of the lactic acid bacteria to cer- 
 
 Sndi"tilnr''* "^' '"""'' ^'*"'^" *^''" '" "•'"•'' '"»^«'- "'•••'■""y 
 
 m« J]"'^ ^'^v' """^ "^""-^ ^'■°"'«''^ ""* ^y * «'^"«« "f ch'^e^c made early in 
 the season Pae npenmg-rooru cheese was not of good flavor Certain 
 
 wtT^'^^^''"'' r'' fr^^"*' '^"'' '^' '••^"^^ between the lactic acd 
 bactena and the undesirable ones was found to be as follows- on the 
 
 i-t: 
 
 
.i.y. «7 : .. ,„., on the 4r?i:;ai!:r;;"*^::r ^''-- -^^ - 1»..- Vi 
 
 •n« B«v« tniubh, i„ n-fritterrttor cl «!» ^'''*''".' '"•'' """M.'tn «n,w 
 
 will not likdy U, of unv wo,^/, r • T"' '"''"•" '''"'•"«• '" cM «..«•«« 
 
 r pc,.«.l h. tl.iH tny will „:.;"'; " .'i'^.'^;''*':"- I"^'''"'"'-. tl.«. il... ch ^^ 
 »«ctc.rm c.,np..n,.| with tl... muuZihlimlZ ""'''" """ ''"'''^* •«•'''> 
 
 month. TIU..S.. ,H,rcont««tH ar''^Z^K '"'/'' P"'" ^n.. in one 
 cheese. OH the cheese experiMn'tt^dwt 1 • , T''* '*^'"" "'''' '"a'" 
 each. However, the reL vT loHsi /\v V') r' '>»lv ulK.ut 30 po.u.ls 
 
 airly well ox..re.sed l.y the Hg^Tn dve.r^"'^;. V'^''''^ '''? ''P""'"^' "^^' 
 temperature <f,,ring the -w-asoS of fl'l 8 "" l..,V ^^ npne-iat an avemge 
 twice OM n.uch as ,li,| s.nalle " ch .c.e nu li. h'*'":' """'l'' "'"••^' ^''^" 
 cuM-storage at an averaKe temperature' f • 7 K« V,"""'" '^^' '""'P^ "»^o 
 we.Khtfrom placing in ?,|,rHtomS,aU. i'^'-p ^he Having in Iohh of 
 
 week t.r;::^r.:i:i*t ^;::;ar7^^"''^^^^^^ ** ^^« -- -^ one 
 
 "••<ln.ary cheese per .lay-sa^S Lr -• wT '" " ^'*^'"''>' •""•*'"« ^♦'n 
 c'rits p,.r p„u,„l .■ ^ ^y " P^*^ ' :- wh.n f . >,rice of cheese is 10 
 
 Quality ok tiik Uiiee.se 
 
 ..ointf !' ^^T:^J:'1^' jr:^^ l^J "^'- ^•"••-n*: -le of 
 t'.ta 100. They ;ere scS t n Sst^H ni J "'*"'l' "" ^ ""'•*'•• '0; 
 results more uniform. We are inK f. . ? .. t',,'" ''"''' *" ""^'■''' »'"• 
 assistance in scring: R. M Ba lltvne A i A ''^ f"'" 
 
 Macpherson, V. W McLagan an. \T\V,- . ■ ^^f!' "^ ^^ • "'""t. '> M. 
 ;..«; StratfV.r.l . J. B. Ah^Ing ; ilf': A t^Kc'll ¥""' ?'"'.• ' ''• '^^^''"- 
 Harr, Stratford. ** ' ' '■ "^''' Tavistock, and G. H. 
 
 The following table shows the averaire of fl.« « * 
 '^11 sconngs made by months and for the full seat';; ^"'^ ''''""^'- ""'' *>f 
 
I 
 
 i 
 
 > 
 
 m 
 
 bi' 
 
 8 
 
 Scorings of the Chekse. 
 
 Cheese. 
 
 April ; 
 
 May ; 
 
 June: 
 
 July 
 
 A. 
 
 B. 
 
 C. 
 
 D. 
 
 E. 
 
 A. 
 
 B. 
 
 C. 
 
 D. 
 E. 
 
 A. 
 B. 
 C. 
 D. 
 E. 
 
 A. 
 B. 
 C. 
 
 { 
 
 Scoring. 
 
 Flavor. 
 (Max. 10.) 
 
 Closeness. 
 (Max 16.) 
 
 Av. 
 
 iEvi n color 
 (Max 16.' 
 
 Texture. 
 (Max. 20.) 
 
 Total. 
 (Max. 100) 
 
 Av. 
 
 Av. 
 
 Av. 
 
 Av. 
 
 Ist scnres . . 
 All " . . 
 
 .37.0 
 35.7 
 
 15.0 
 14.7 
 
 If.O 
 14.2 
 
 18.0 
 17.6 
 
 95.0 
 92.3 
 
 iHt scores . . 
 All " .. 
 
 37.0 
 35.5 
 
 14.5 
 14. G 
 
 16.0 
 14.1 
 
 18.0 
 17.4 
 
 94.6 
 91.6 
 
 iHt Hcores . . 
 All " .. 
 
 35.5 
 34.5 
 
 15.0 
 14.7 
 
 15.0 
 14.1 
 
 19.0 
 17.4 
 
 94.6 
 90.7 
 
 l«t scores . . 
 All •' . . 
 
 39.0 
 35.8 
 
 15.0 
 14.3 
 
 16.0 
 14.1 
 
 19.0 
 17.7 
 
 98.0 
 91.9 
 
 Ist scores . . 
 All •' . 
 
 ;w.5 
 
 •-'o.O 
 
 14.0 
 14 1 
 
 14.6 
 11.5 
 
 16.5 
 16.5 
 
 89.6 
 7C-.7 
 
 1st scores . . 
 All " .. 
 
 :t7.3 
 
 3«.l 
 
 16.0 
 14.7 
 
 14.8 
 14.1 
 
 18 3 
 17.9 
 
 96.4 
 92.9 
 
 Ist scores . . 
 All " .. 
 
 37.5 
 36.0 
 
 14.5 
 14.4 
 
 14.3 
 
 13.7 
 
 18.3 
 17.8 
 
 94 
 91.8 
 
 Ist scori's . . 
 All " . 
 
 37.6 
 35.4 
 
 14.8 
 14.5 
 
 14.8 
 13.8 
 
 18.5 
 17 5 
 
 9.5. H 
 91.2 
 
 Ist scoros . . 
 All '• .. 
 
 37.8 
 35.8 
 
 14.8 
 U.4 
 
 14.5 
 13 8 
 
 18.0 
 16.9 
 
 9.5.1 
 JI0.9 
 
 Ist scores . 
 All " .. 
 
 32.3 
 33.9 
 
 13.5 
 13.9 
 
 14.0 
 13.9 
 
 16.3 
 16.2 
 
 89.1 
 87.9 
 
 1st scores . . 
 All " . 
 
 3:^.5 
 33.5 
 
 14.8 
 14.8 
 
 14.6 
 14.6 
 
 17.5 
 17.4 
 
 !M).3 
 90.2 
 
 Ist scoring . . 
 All '• .. 
 
 33 3 
 34.3 
 
 14.1 
 14.5 
 
 14.3 
 14.1 
 
 lfi.8 
 17.1 
 
 88.5 
 !»0.(t 
 
 Ist scores . . 
 All •' . . 
 
 .13.3 
 34.0 
 
 13 9 
 
 14 
 
 14. » 
 14.0 
 
 l(i.8 
 17.3 
 
 8H.3 
 89.3 
 
 Ist scores . . 
 All •' .. 
 
 33.5 
 .{4 1 
 
 13.3 
 13.8 
 
 13 8 
 13.9 
 
 10.8 
 17.1 
 
 87.4 
 88.9 
 
 I.st scori s . . 
 A 1 '• . 
 
 3t.(> 
 
 14 3 
 1(1 
 
 1 
 
 14.4 
 UO 
 
 15 5 
 15.2 
 
 87.2 
 84.9 
 
 Ist scores . . 
 All ■• 1 
 
 t 
 
 .'(.". 2 
 3.-) 5 
 
 14. .o 
 14.4 
 
 14.5 
 ll.B 
 
 17.4 
 17.5 
 
 91.6 
 92.0 
 
 Ist Rciirt's . 
 
 All " .1 
 
 1 
 
 .■!5 C, 
 .35.8 
 
 14.2 ^ 
 14.3 
 
 14.2 
 14.4 
 
 16.8 
 17.1 
 
 90 8 
 91.« 
 
 Ist scores . . 
 All '• 
 
 35.9 
 
 14 1 
 14.1 1 
 
 14.1 
 14.3 
 
 17.2 
 17.2 
 
 91.1 
 91.5 
 
SCORINO OF THE CHEKSK..~Ccmrlude,l. 
 
 Chees 
 
 '8C. Scoring. 
 
 July : 
 
 E. 
 
 August 
 
 A. 
 
 B. 
 
 C. 
 
 D. 
 
 \ 
 
 ' Flavor, 
 i (M*x. 40.) 
 
 ( Ist scores 
 
 B. 
 
 1st scores 
 All " 
 
 Ist Hcores 
 All " . 
 
 1st scores . 
 All " 
 
 1st scores . 
 All " . 
 
 Ist scores 
 All " . 
 
 Ist scores . 
 All " . 
 
 Ibt scores . , 
 
 1st scores 
 
 1st scores 
 
 jSL'fison ; 
 
 1st scores 
 I All " 
 i 
 
 I Ist scores , 
 i All " 
 
 ! 
 
 Ist scores . 
 
 I All " 
 
 Ist scores . 
 All •' . 
 
 1st scores . 
 All " 
 
 Av. 
 3i").!» 
 3«.0 
 
 33.7 
 33.4 
 
 30.3 
 36.2 
 
 36.3 
 I 36.« 
 
 ' 35.0 
 35.2 
 
 35.7 
 358 
 
 34.7 
 35.0 
 
 3«.5 
 
 ;«.2 
 
 35.7 
 35.8 
 32.2 
 
 37.7 
 35.3 
 3H.3 
 28.3 
 
 3ti.5 
 36.0 
 3«;.5 
 2»io 
 
 3«.(> 
 35.7 
 
 35.7 
 35.0 
 
 35.0 
 35.2 
 
 35 8 
 35.4 
 
 32.7 
 31.7 
 
 Closeness. JEvencoIor.l Texture. 
 ^M«x. 15.)' (Max. 15.) (Max. 20.) 
 
 Av. 
 
 13.9 
 14.1 
 
 13.0 
 13.7 
 
 14.3 
 
 14.4 
 
 13.3 
 13.8 
 
 14.3 
 14.2 
 
 13.7 
 14.0 
 
 14.0 
 14.0 
 
 14.3 
 14.0 
 14.5 
 14.0 
 13.0 
 
 13 
 13.3 
 13.0 
 13.7 
 
 14.5 
 13.0 
 13.0 
 14.0 
 
 14.5 
 14.5 
 
 14.1 
 14.3 
 
 14.1 
 14.2 
 
 13.0 
 14.1 
 
 13.7 
 13.9 
 
 Av. 
 14.0 
 14.2 
 
 14.0 
 13.9. 
 
 15.0 
 15.0 
 
 15.0 
 15.0 
 
 14.0 
 14.0 
 
 14.0 
 14.6 
 
 14.3 
 14.3 
 
 14.8 
 14.6 
 14.0 
 14.5 
 13.8 
 
 14 <» 
 13.3 
 13.3 
 11.3 
 
 14.0 
 14.0 
 13.0 
 12.5 
 
 14.5 
 14.3 
 
 14 3 
 14.1 
 
 14.2 
 U.d 
 
 14.2 
 14.0 
 
 13.7 
 13.4 I 
 
 Av. 
 17.1 
 17.1 
 
 15.7 
 15.9 
 
 17.7 
 I 18.2 
 
 17.7 
 I 18.4 
 
 17.7 
 
 17.8 
 
 17.H 
 17.0 
 
 17.0 
 17.3 
 
 18 8 
 18.7 
 18 2 
 18.0 
 10.8 
 
 19.0 
 18.1 
 180 
 17.0 
 
 18.5 
 18.0 
 18.0 
 16.5 
 
 18.0 
 17.9 
 
 17.0 
 17.0 
 
 17.7 i 
 17.6 
 
 17 4 I 
 
 17.2 I 
 
 10.3 j 
 16.0 I 
 
 Total. 
 (Max. 100.) 
 
 Av. 
 90.9 
 91.4 
 
 87.0 
 80.9 
 
 93.3 
 93.8 
 
 92.3 
 93.8 
 
 910 
 91.8 
 
 91.3 
 92.0 
 
 90.0 
 9U.0 
 
 94.4 
 94.1 
 93.0 
 92.3 
 86.4 
 
 94.3 
 90.0 
 90.0 
 80.3 
 
 93.5 
 91.0 
 90.5 
 79.5 
 
 93.0 
 92.4 
 
 91.9 
 91.0 
 
 91.6 
 90.9 
 
 91.3 
 90.7 
 
 80.4 
 85.0 
 
10 
 
 The cheese made during April, May, June, July, and August were 
 scored several times during the year, some as late as January 18th, 1902. 
 All the cheese made during September, October and Xovember were 
 scored but once, when three to four months old. The first scoring of the 
 cold-storage cheese was usually made when they were thiee to four 
 months old. The cheese made from April to August and ripened in tlie 
 ordmary room were scored the firat time when six weeks to two months 
 old. They were scored at intervals of about one month after the first 
 scoring until it was considered there would be no advantage in keeping 
 them for a longer time. 
 
 Cheese Sent to Montreal. 
 
 Four cheese, made on July 8th, were sent to Montreal to be scored 
 by cheese merchants in that city. Mr. R. M. Ballantyne, of the firm of 
 Lovell & Christmas, very kindly took charge of the cheese, , hich were 
 scored by leading men in the trade. The scoring w»is done on November 
 11th, when the cheese was four months old. When their scores were all 
 averaged, the cheese put directly into cold-storage from the hoops scored 
 an average of 9-?.l points. The cheese put into cold-storage at the end 
 of a week scored 84.8 points ; the one put into cold-storage at the end of 
 two weeks scored 84.8 ; and the one placed in storage after being in an 
 ordmary ripening-room for three weeks .scored an average of 8U points. 
 The scorers were not told which cheese were put directly into cold-storage 
 until after their .score-cards were marked. 
 
 Mr. Ballantyne reported as follows : " They (the merchants) univer- 
 sally expressed surprise at the condition of the cheese that were put into 
 cold-storage at the earliest period, as they expected to find the cheese still 
 in a curdy condition, and probably with a bitter Havor It would appear 
 from these as if cheese held in cold-storage from the time of manufacture 
 would give better satisfaction than if held for some time in the ordinary 
 curing-room before being put into cold -.storage." 
 
 \yriting further on the 15th November, Mr Ballantyne says, "If this 
 expenment is borne out by other experiments, it would appear as if 
 the best way to handle hot weather cheese would be to ship them directly 
 after making to the cold-storage, and this would certainly mean a crreat 
 revolution in the trade." 
 
 White Speck.s in the Cheese. 
 
 At the time of filling the ice-house of the refrigerator in which the 
 cheese were stored, the temperature went as low as 10° and the cheese 
 were frozen This caused the cheese then on hand to become crumbly in 
 nature, and son:e time after white specks, or what looked like curdy 
 matter, appeared in the cheese. The cheese on hand at the time of writ- 
 ing (April 20th, 1902,) still have the white specks. Just when the .specks 
 
il 
 
 had been movej 7XZ ^1,1-,^™^, "'"■' '"'""' '" ''"='»» "Wch 
 ch^e which „Hd „„. £rJ:i:SZ,,'e„wT::^J""'''' »"■' "« i" 'he 
 
 PossmaiTv .„■ IscREisEn Yield „r Cheese. 
 In addition to a savin"' of at U«^t o ^ 
 adoption of a lower teniperature it ZthJll '"''• "■ '''"''"'^^S^ the 
 bility of obtainin-f a greater vieidnfXT ".'''? -P"'"*" ^^ ^''« PO'^«i- 
 perature and .tirringCcmJ ,e , I Zj,^'''"'''"' "^ '^ 'ower tem- 
 ordinary room thev are likJlv 1 { . ^""^ '^''^'"'^ ^''^^ "pened in an 
 and"m^aly--inSuT: By^rtni ^^ U ^^aUO^^^^^^^^^^^^ ''"'.^ "^" 
 18 Observed, and the extra yield of cheese is em,.. If 1"^'"''' "'eaUness 
 quarter poun.lsper 1,000 lis. of nilk If fu? hi -^ ""*'' *"^ °°^- 
 
 these results, it means a lar.^e incm .0 in fh" . , '^ '•'P^'"'r*" ««"«"n 
 patrons. ai„e mciea^o ni the returns to chee.«se factory 
 
 COXCLUSION.S 
 
 mainlined iraSn'prSS;:?!^:'^ 4^^^^^ "-■ -y be 
 
 building, is well insukted ''*'''"* "'"^■•"- ^^'^ ■^^■. if the 
 
 mad/ Jtnarss^r^;r^l^r7^"*-;r ^'- ^^''^ ^^-^^ 
 
 was no M'orse on the cheese n the ,ifrf ! . "'""''' = >'^^ *''« mould 
 ordinary ripening-room In both './" ^'iT ^" ^he cheese in the 
 
 the use^of ^a solE^^f ormaHn^ t a ved^T^ T '^^^ '" '""^'^ '"- 
 spray-pun.p. lormaiin spiayed on the cheese with a hand 
 
 curd^J^S^lfX^^I^Jn— ^;^^ time of saltin, the 
 
 ture of s'sTrTh^lt'n wIs'.S''' '/ "P^"^"«" '^^ ''" — ^- t-'Pera- 
 30 pounds each. This h a ^rv mnf.f "T-?' "" '^'''' weighing about 
 wouM ajo. pay . e cos^ i^S-^C^ ^^^ J^J- ^^^ ^^ 
 
 storage L rerrL^il*^;,: rmlt'in ' r '' t^'r ^*' P''-''^^' '» *he cc>. ■- 
 h-rst.'' ^'tit/of-^u/VoTqualkv^r II ?!.; r*'^' V"""!,''^*^ '^"«P« standi., 
 the chief point notice/' ^ ' cheese placed in cold-storage was 
 
 method of^„anufacture anTripeni^.^ ft a W ""f "^ '""'''*>>""^' ^^e 
 been commonly supposed neceswv temperature than has 
 
 of til wifrspXSr/ Tenizi^f'^'' ^^''-'r-^ ^«'- -^' -^^^ 
 
 . Such results w^ere n^ot obUeVinT:l4:riZnrcSurd.^^^^^^^ 
 
12 
 
 « 
 
 they likely to occur when the cheese have been ripened for the whole 
 period at a moderately low temperature. Further experiments are being 
 made to settle this point. 
 
 8 A cheese put directly from the hoop into a dry box and placed in 
 cold-storage, without any turning, ripened satisfactorily. The chief 
 defect was in the large amount of mould on the cheese. A cheese put 
 into a box after ripening in the ordinary room for a week gave similar 
 results. Two cheese made from the same vat of milk as the cheese put 
 into the cheese-boxes, were placed on a shelf in the cold-storage, and the 
 quality was similar to that put directly into a box from the hoop, and to 
 that put into a box at the end of one week. The cheese boxes .should be 
 well seasoned, if the cheese are not to be removed from the boxes. We 
 would also advise spraying the inside of box, and soaking the scale- 
 boards with formalin, to prevent mould. 
 
 9 Undesirable bacteria such as are found in cheese seem unable to 
 grow at a temperature of 38* F., and consequently bad flavors in cheese, 
 caused by bacteria, do not increase in cold-storage. 
 
 10. The long life of the lactic acid bacteria in cheese seem to have 
 an important bearing on the question of ripening, checking the develop- ' 
 ment of bacteria which produce bad or undesirable flavors. 
 
 11. The temperature at which cheese will cure best is not yet settled. 
 There are involved in the question many points which require further 
 investiiration.