1 
 
 3 
 
 4 
 
 6 
 
 
 U. S. DEPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY Bulletin Ncx 
 
 D. E. SALMON, D. V. M., Chief of Bureau./^ 
 
 *s 
 
 THE COLD CURING OF CHEESE. 
 
 Report upon Experiments Conducted Under the Auspices of the U. S. Department of 
 
 Agriculture, Bureau of Animal Industry, Dairy Division, in Cooperation 
 
 with the Wisconsin Agricultural Experiment Station and 
 
 the New York Agricultural Experiment Station. 
 
 BY 
 
 s. M. BABCOOK AND H. L. RUSSELL, ASSISTED BY IT. S. BAER, 
 Madison, Wis., 
 
 AND 
 
 L. L. VAN SLVKK, G. A. SMITH, AND E. B. HART, 
 Gen-eva, N. "Y . 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE. 
 
 1903.
 
 ORGANIZATION OF Till- Itl KKU OF ANIMAL INW SUM. 
 
 ii,-f: D. K. SALMON. I>. V. M. 
 
 ton* C/i /V/V A. D. MKI.YIN. 1 ). V. S. 
 ( 'hi< f Cli'rk: S. K. KIRCH. 
 
 I tn'i fit I>!rix!<>n: HKNIIY K. A I.YOKD, C. K., chief: HAHUY 1 1 AYWAKD. M. S.. assistant 
 chief. ' 
 
 Jn .f/n'i'>!<i)t D'n-ixinn: A. M. FAKKINHTON. 1'.. S.. I >. V. M., chief: K. I'.. .!OM-,S, 1,1,. M.. 
 M. !>.. assistant chief. 
 
 <ix Dirixiun: UiciiAiii) \V. HicKMAN. I'll. <i., V. M. !>., chief. 
 
 (IK FAY KTTK THOMPSON. M. S. 
 Arlixl: W. S. I). H\ INKS. 
 
 /'// Aithiml. Iliixhtiitilr;/: (IKOKI.K Ni. KOM.MKI.. T>. S. A. 
 /<(//. I'.KATKICK ( '. OHKRLY. 
 
 I.ABOKATOUIKS. 
 
 Pincltrmir nirixlriri: V.. A. in: SCHWKINIT/, 1'h. !>., M. 1)., chief: M AIMON I >< 
 M. 1 ., assistant chief. 
 
 r<tlliuln</i<'ii} IHrixiiDi: JOHN K. MOHI.KI:. A. M.. V. Al. [).. chief; HKNHY ,1. \\'\^M- 
 HPI:N, IX V. S., acting assistant chief. 
 
 /(ii>/n(/icii/ nirixitni: Cn. \V.\];i)]oi.i. STI I.KS," M . S.. A. M.. I'h. !)., consulting zoologizrt 
 in charge. 
 
 i:\PKKIMKNT STATION. 
 
 Xi<]>r/-!)iti-n<li"ii1: K. C. SCIIKOKMKK, !\I. I >. V.: exjtort assistant. W. ]]. COTTOV. 
 
 INSPECTORS IN CIIAKOK. 
 Dr. F. W, Ainsworth, Fast Liberty Stock Yards, Dr. F. L. DC Wolf, care ('has. WollT J'ackiir. 
 
 I'ittshurg. I'nf 
 
 Dr. M. (). Anderson, care Ceo. A. Honnd A. Co.. 
 A\i>tin. .Minn. 
 
 J)r. Don C. Aver, rost-oilii-i- Building. 
 Oinahit. Nehr. 
 
 Dr. John A. Bell, \Viilertown. N. Y. 
 
 Dr. (i. S Baker. C.th ami Townsend sts.. San Fran- 
 cisco, Cal. 
 
 Topcka, Kans. 
 Dr. (ieo. Ditewiir. care Tri-City I'ackin,!,' Co., Dav- 
 
 eni>oil, Io\va. 
 Dr. K. F. Dowd. care White. Tevey ,v Dex r 
 
 Worcester, Mass. 
 Dr. <). K. Dyson. :;i(i Exchange Biiildini:. I'nion 
 
 Slock Yards. Chicago. III. 
 Dr. (ieo. C. Faville. Box 7%. Norfolk. Va. 
 
 Dr. L. K. Baker, care Tnion stock Yards, Cinein- Dr. X. K. Fc,i, r lcy, care Spcrry ^ Banie>, Ne\\ 
 
 nati. Ohio. HaviMi Conn. 
 
 Dr. Boyil Baldwin, care Cudahy Bros., Ciidaliy, Dr. .lolin Forties. KxehaiiL-e I'.uililinu. South St. 
 
 Wis. " .lose|ih. Mo. 
 
 Dr. A. Iv Bclnike, room !:;_' Federal Huildinir. Dr. T. A. (ieddes. care I'. S. Consul. London, 
 
 Milwaukee. Wis. Knyland. 
 
 Dr. S. F. Bennett. 117 Milk St., Boston, M Dr. H. H.iieori;e. r,n7 Johnson st., Louisville. Ky. 
 
 Dr. Fred BraKmton, care Continental Packing Dr. W. II. Gihlis. care Morton-*, re.yson ( 
 
 ( 'o.. BloomiiiKton, Jll. 
 Jir. .1. J. Brougham, care Missouri Stock Yards. 
 
 St Louis Mo. 
 Dr. (i. W. Butler, care Dnninnond Bros.. F.au 
 
 Claire. Wis. 
 Dr. Richard .1. Blanche, care Brittain A Co., Mar- 
 
 tiraska City, Nehr. 
 Dr. L. K. Greet), care Hammond. StandisK 
 
 Detniit. Mich. 
 
 Dr. H. A lk'driek,.'i:>St. I'anl St.. Baltimore. Md. 
 Dr. ( i. B. Mess, care Frye-Brnhn Ciiiiijmiiy, Seattle. 
 
 Wash. 
 
 shalltown. Iowa. Mr. (i s. Hickox. 1'. o. l>x ! 1 l.\ Salt Lake City, 
 
 Dr. W. S Cuss, care West Lincoln Stock Yard-. I'tah. 
 
 Lincoln. Nchr. Mr. Win. K. Hill, L-JHJ i:. Fourth st.. Sta. B. Los 
 
 Dr. .1. B. Clancy. National Stock Yards. 111.- Angeles. Cal. 
 
 Dr. Charles Cowie. < >ndenshur>r. N. Y. Dr. A. A. Jlolconibe. Aurora, 111. 
 
 Dr. David Cummin?,', '.ML' Lapeerave.. Port Huron. Dr. Julius Hudson, care Central Stock Yari! 
 
 Mich. Jersey City. N. .1. 
 
 Dr. Kohert Darling, care ('has. S Hardy, San Dr. E. W. Huntingtpn, 6. T. R.J1. Building, Port- 
 
 Die^o, Cal land, Me. 
 
 Dr. J. F. Deadman, Sault Sic Marie, Mich. Mr. James Invin. Auhurn, 111. 
 
 Mr. Albert Dean, room :{_'* Stock Yard Station. Dr. Charles Keane, care Cudahy I'ai-kiiiL 
 
 Kansas City, Kans. Lo> Anu'ele^. Cal. 
 
 'iiinm-d on ;;d ],aj,'c of cover.] 
 
 "Transferred. August id. I'.Hi-j. to r. S. Public Health and Marine-Hospital Service, as Chief of 
 
 Di\ ision of Xooloiry, but remains also in temporary charge of Zoological Division. Jiureau of Animal 
 Industry.
 
 U. S. DEPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY Bulletin No. 49. 
 D. E SALMON, D. V. M., Chief of Bureau. 
 
 Report upon Experiments Conducted Under the Auspices of the U. S. Department of 
 
 Agriculture, Bureau of Animal Industry, Dairy Division, in Cooperation 
 
 with the Wisconsin Agricultural Experiment Station and 
 
 the New York Agricultural Experiment Station. 
 
 BY 
 
 S. M. BABCOCK AND H. L. RUSSELL, ASSISTED BY U. S. BAER, 
 
 Madison, \Vis., 
 AND 
 
 L. L. VAN SLYKE, G. A. SMITH, AND E. B. HART, 
 Geneva, N. Y. 
 
 WASHINGTON: 
 
 GOVERNMENT PRINTING OFFICE. 
 
 1003.
 
 LETTER OF TRANSMITTAL 
 
 U. S. DEPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY, 
 
 Washington, D. C., August 1, 1903. 
 
 SIR: I have the honor to transmit herewith a manuscript on the 
 cold-curing of cheese, being a report of a cooperative experiment of 
 the Dairy Division and the experiment stations of Wisconsin and New 
 York. The work has been very complete and the results satisfactory 
 in a high degree, and I therefore recommend that this manuscript be 
 published as a bulletin of this Bureau. 
 
 Respectfully, D. E. SALMON, 
 
 Chief of Bureau. 
 Hon. JAMES WILSON, 
 
 Secretary. 
 
 LETTER OF SUBMITTAL 
 
 U. S. DEPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY, 
 
 Washington, D. C., June, 1903. 
 
 SIR: I have the honor to submit herewith, in manuscript, reports 
 made by officers of the agricultural experiment stations of Wisconsin 
 and New York upon experiments in the cold-curing of cheese recently 
 conducted in cooperation with the Department of Agriculture, and 
 recommend publication of the same as a bulletin of this Bureau. 
 
 The work has been under the general supervision of the Dairy 
 Division, and I desire to acknowledge the cordial cooperation of the 
 two experiment stations named and their respective representatives, 
 the material assistance of the cold-storage companies at Waterloo, 
 Wis., and New York City, and the important and efficient services of 
 the cheese experts who acted as scorers or judges, as described in the 
 reports. 
 
 Very respectfully, yours, HENRY E. ALVORD, 
 
 Chief of Dairy Division. 
 Dr. D. E. SALMON, 
 
 Chief of Bureau of Animal Industry. 
 
 (Dairy 49.)
 
 CONTENTS. 
 
 Page. 
 
 Introduction 7 
 
 Object of the experiments 9 
 
 The Western experiments, 1902-03 11 
 
 Selection of the cheese 11 
 
 Temperatures at which the cheese was cured 13 
 
 Details of scoring the cheese 13 
 
 Results of experiments 14 
 
 Part I. Shrinkage of cheese in weight when cured at different temper- 
 atures 15 
 
 Factors influencing the rate of loss 15 
 
 Experiments in shrinkage of cold-cured cheese 16 
 
 Details of weighing 17 
 
 . Conditions under which the cheese was stored 17 
 
 Discussion of results 19 
 
 A. Influence of temperature on shrinkage 20 
 
 B. Influence of size and form of cheese on shrinkage 28 
 
 C. Influence of paraffining cheese on shrinkage during curing 33 
 
 Part II. Effect of temperature on quality of cheese 36 
 
 A. Course of curing at different temperatures 36 
 
 Course of ripening in type 1 36 
 
 Course of ripening in type II 41 
 
 Course of ripening in type III 43 
 
 B. Examination by commercial experts 44 
 
 Results of first jury trial 46 
 
 General summary of the first (three months' ) test 48 
 
 Results of second jury trial 48 
 
 General summary of second (five months') test 49 
 
 Comparison of the first and second jury trials as indicating the 
 
 keeping quality of the cheese 49 
 
 Summary of effect of temperature on quality 50 
 
 C. Influence of paraffining on quality of cheese 51 
 
 General summary 53 
 
 Effect on shrinkage 53 
 
 Effect on quality 54 
 
 Appendix 57 
 
 The Eastern experiments, 1902-03 -. 71 
 
 Summary 71 
 
 Report on results of curing cheese in cold storage 72 
 
 Introduction 72 
 
 Description of sources and character of different lots of cheese used in 
 
 the experiment 72 
 
 Length of experiment ^ 75 
 
 Distribution of cheeses in cold storage 75 
 
 Loss of weight 76 
 
 Results of commercial examination of cheese 78 
 
 Results of chemical analysis of cheese 82 
 
 Some practical applications 85 
 
 Economy in reducing loss of moisture 85 
 
 5
 
 ILLUSTRATIONS. 
 
 Facing page. 
 
 PLATE I. Three cheese sections Type I 38 
 
 II. Two vertical cheese sections Type I 38 
 
 III. Two cheese sections Type II 4'2 
 
 IV. Three cheese sections Illinois cheese 46 
 
 TEXT FIGURES. 
 
 
 Page. 
 
 Fi<;. 1. Temperature record of 40 curing room 
 
 18 
 
 2. Temperature record of 50 curing room 
 
 18 
 
 3. Temperature record of 60 curing room 
 
 19 
 
 4. Weight losses Type I, cured at different temperatures 
 
 22 
 
 5. Weight losses Tvpe II, cured at different temperatures 
 
 25 
 
 6. Weight losses Type III. Michigan cheese 
 
 26 
 
 7. Weight losses. 10-pound prints 
 
 29 
 
 8. Weight losses. 20-pound ' ' Daisies " 
 
 30 
 
 9. Weight losses. Small cheese, cured at 40 F 
 
 30 
 
 10. Weight losses. Small cheeses, cured at 50 E 
 
 31 
 
 11. Weight losses. Small cheeses, cured at 60 F 
 
 32 
 
 12. Weight losses. 20-pound Daisies, paraffined 
 
 34 
 
 13. Weight losses. 10-pound prints, paraffined 
 
 35 
 
 14. Flavor for tvpe I 
 
 37 
 
 15. Texture for type I 
 
 38 
 
 16 Price for type I 
 
 39 
 
 17. Flavor for type II 
 
 40 
 
 18. Texture for type II 
 
 40 
 
 19. Price for type II 
 
 42 
 
 20. Flavor for type III 
 
 42 
 
 21. Texture for tvpc 1 1 1 
 
 43 
 
 22. Price for type III 
 
 44
 
 THE COLD CURING OF CHEESE. 
 
 INTRODUCTION. 
 
 By HENRY E. ALVORD, C. E., 
 Chief of Dairy Division, Bureau of Animal Industry. 
 
 The prevalent opinion among cheese dealers has alwa} r s been that 
 low temperatures, varying from 35 or 40 to 50 F. , or thereabouts, 
 resulted in the production of an inferior quality of cheese, in com- 
 parison with that from 60 to TO F. No carefully controlled experi- 
 ments bearing on this problem have been recorded earlier than those 
 undertaken by Babcock and Russell at the Wisconsin Agricultural 
 Experiment Station, and described in the Fourteenth (1897) Annual 
 Report of that station. The results of those tests showed that cheese 
 placed at refrigerator temperatures (45 to 50 F.), ffi directly from the 
 press, was of superior quality as to flavor and also as to texture, and 
 that such cheese was wholly free from any bitter or other undesirable 
 taints. 
 
 In connection with their studies on the influence which galactase 
 and rennet extract exert on the progress of cheese ripening, the same 
 investigators later employed still lower temperatures (25 to 30 F.). 
 Cheeses were kept at these excessively low curing temperatures for a 
 period of eighteen months. The quality of these cheeses, cured as 
 they were below the freezing point throughout their whole history, 
 was exceptionally fine, and emphasized still more than the previous 
 experiments did the fact that the ripening of cheese can go on at much 
 lower temperatures than has heretofore been considered possible. 
 
 These results led to an extended series of experiments, in which 
 cheese made on a commercial scale was cured at a range of tempera- 
 ture from below freezing (15 F.) to 60 a point which common prac- 
 tice has now accepted as the best obtainable temperature that can be 
 secured without the use of artificial refrigeration. 
 
 In these experiments (consisting of five series made at intervals 
 throughout a period of two years) 138 cheeses were used, for which 
 30,000 pounds of milk were required. These experiments were upon 
 a scale which represented commercial conditions, and therefore obvi- 
 
 The first public presentation of these experiments was made at the meeting of 
 the Wisconsin Cheesemakers' Association, in February, 1901. 
 
 7
 
 8 HI KKAl' OK ANIMAL INDUSTKY. 
 
 ated the objection which is often urged in commercial practice against 
 the application of results derived simply from laboratory experiments. 
 
 The results of these tests may be found detailed in Bulletin No. !4. 
 and the Eighteenth (1901) and the Nineteenth (1902) Annual Reports 
 of the Wisconsin Agricultural Experiment Station. 
 
 The Ontario Agricultural College began experiments on the cold 
 curing of cheese in April, 1901. As a result of these tests, the con- 
 clusion was drawn that the cheese cured at low temperatures (37. 8 F.) 
 was much superior to that cured in ordinary curing rooms (average 
 temperature during season 63.8 F.). Mr. R. M. Ballantyne, a promi- 
 nent cheese expert, said of this cheese that " they [the merchants] 
 universally expressed surprise at the condition of the cheese that \\;is 
 put into cold storage at the earliest period (that is, directly from the 
 press), as they expected to tind the cheese still curdy and probably with 
 a bitter flavor." If this experiment is borne out by other experts, 
 it would appear as if the best way to handle hot- weather cheese 
 would be to ship it to the cold storage directly after making, and 
 this would certainly mean a great revolution to the trade/' 
 
 More extensive experiments are in progress in Canada, but the 
 results have not yet been published, although general statements have 
 been made confirming previous conclusions. 
 
 A considerable number of experiments have also been made at other 
 stations (Dominion government tests and New York State and Iowa 
 experiment stations), where somewhat lower temperatures were used 
 than those which are normally emplo} 7 ed for ripening. The results 
 obtained all show an improvement in quality that becomes more 
 marked as the temperature is reduced. 
 
 In order that a much larger experiment might be instituted, covering 
 the different types of cheese as represented by Eastern as well as West- 
 ern manufacture, Drs. Babcock and Russell, of the Wisconsin Station, 
 presented this matter for consideration to the Dairy Division of the 
 Bureau of Animal Industry. As a result of this proposal the officers 
 of the New York Agricultural Experiment Station were also consulted 
 and plans perfected for the cooperative experiments conducted simul- 
 taneously in Wisconsin and New York, which are described in full in 
 this bulletin. It should be noted that it was so late in the season of 
 1902 when the arrangements for this work were completed that it WHS 
 impossible to obtain favorable conditions in all respects. 
 
 It was deemed desirable that the cheese to be tested should represent 
 the product of as wide a range of territory as possible, and therefore 
 it was decided to establish two curing stations one in the East and the 
 other in the West. Drs. S. M. Babcock and II. L. Russell were put 
 in charge of the Western experiments and Dr. L. L. Van Slyke and 
 Mr. G. A. Smith of those in the East. 
 
 Bulletin No. 121, Ontario Agricultural College, June, 1902.
 
 THE COLD CUEING OF CHEESE. 9 
 
 OBJECTS OF THE EXPERIMENTS. 
 
 In addition to the influence which a range in temperature exerts on 
 the qualit} r of cheese, as determined by flavor and texture scores, 
 instructions were also issued to secure data regarding the loss in weight 
 wliich the different lots of cheese suffered at the different temperatures. 
 The commercial quality of the product was to be determined by a jury 
 of experts who were thoroughly in touch with the demands of the 
 market. Although the effect of coating cheese with paraffin soon after 
 being taken from the hoop was not at first proposed as a part of this 
 work, it was finally included, both East and West. 
 
 The reasons for selecting 40, 50, and 60 F. as the temperatures to 
 be used in these experiments are fully given on a later page. It may 
 be assumed that the advantages of a cool and even temperature in cur- 
 ing Cheddar cheese have been already established in preference to a 
 warm temperature or to very variable conditions which frequently 
 include periods above 70 and sometimes much higher. As already 
 stated, 60 or thereabouts is regarded as the lowest temperature prac- 
 ticable without artificial refrigeration; this may therefore be taken as 
 fairly representative of what may be called a "cool" temperature for 
 curing cheese. And rooms held at 40 and 50 were selected as rep- 
 resentative of a "cold" temperature for curing, or comparatively so. 
 It is thus hoped to emphasize by these experiments the distinction 
 between cool curing and cold curing. 
 
 The cheese for these experiments was purchased by the United 
 States Department of Agriculture, which also paid all expenses of 
 transportation and storage and for the experts who made the period- 
 ical examinations. The two experiment stations selected the cheese, 
 arranged all details of storage and examination, supervised the work 
 throughout, performed the chemical and other incidental scientific 
 work, kept the records, and reported results.
 
 10 BUREAU OF ANIMAL INDUSTRY. 
 
 In order that a uniform system of scoring might he followed in the 
 experiments, the appended seore card was used for both: 
 
 KXI'KKIMKXTS IN (YlMNc; ClIKKSK AT Lo\V TK.M I'KKATUJKS, I'MTKI) STATUS I>KI'AKT- 
 
 MENT OF Ai.iiK ri.rruK, BUREAU OF ANIMAL IxnrsTKY, DAIRY DIVISION. 
 Cheese judging Numerical ami thwriptice score card. 
 
 Score for cheese (or sample) marked 
 
 NUMERICAL SCORE. 
 PERFECTION: Flavor 45 points. Texture 30 points. Color 15 ]>ints 
 
 SCOKK: do do do 
 
 Date: ,190 . Initials of the judge: 
 
 DESCRIPTIVE SCORE. (Check the faults below.) 
 
 Flavor. 
 
 Texture and body. 
 
 Color. 
 
 Perfect Clean I Perfect Silky Perfect.. 
 
 High Flatorlow Smooth Waxy > Straight. 
 
 Too high acid Pasty Sal vy 
 
 Translucent ............... 
 
 White specks 
 Streaked ...... Wavy 
 
 Needs more acid Stiff Weak 
 
 Sour Sweet Curdy Mealy 
 
 Tainted Weedy ' Tallowy Gritty i Mottled'.*. Acid cut . 
 
 Barny Cowy Close Loose \ Too high Too light. 
 
 Old milk ! Holes, mechanical Uncolored 
 
 Poor sewerage, dirty cans Holes, gas Holes, Swiss. . . 
 
 Watery Too dry ... 
 
 Each of the following* reports, prepared by the two experiment sta- 
 tions participating in this work, treats the same general subject and 
 similar lines of experiment and observation from its own point of 
 view. The reports therefore differ in many respects, and yet they may 
 be easily compared upon all essential points. Both support the follow- 
 ing general conclusions: 
 
 ADVANTAGES OF CURING CHEESE AT LOW TEMPERATURES BRIEFLY 
 
 SUMMARIZED. 
 
 (1) The loss of moisture is less at low temperatures, and therefore 
 there is more cheese to sell. 
 
 (2) The commercial quality of cheese cured at low temperatures is 
 better, and this results in giving the cheese a higher market value. 
 
 (3) Cheese can bo held a long time at low temperatures without 
 impairment of quality. 
 
 (4) liy utilizing the combination of paraffining cheese and curing it 
 at low temperatures the greatest economy can be effected.
 
 THE WESTERN EXPERIMENTS, 1902-03. 
 
 Conducted by S. M. BABCOCK and H. L. RUSSELL, assisted by U. S. BAEH, 
 Of the Wisconsin Agricultural Experiment Station. 
 
 For the purposes of this experiment Chicago would naturally have 
 been chosen as a curing station, but it was found difficult to make 
 arrangements for the range of temperature desired. Suitable arrange- 
 ments, however, were made at the cold-storage warehouse of the Roach 
 & Seber Co., Waterloo, Wis., where rooms were fitted up and the 
 desired temperatures secured. 
 
 SELECTION OF THE CHEESE. 
 
 As Wisconsin is the leading cheese- producing State of the West, the 
 bulk of the product selected for experiment was of the type of cheese 
 manufactured in this State. In order, however, to cover more thor- 
 oughly the cheese-producing territoiy of the West, samples were also 
 secured from a number of the neighboring States. In this way all 
 types of American cheese were obtained, ranging from the firm, typ- 
 ical Cheddar cheese, suitable for export, to the soft, open-bodied, moist 
 cheese, intended for early consumption. For convenience we ma} 7 
 group these various lots of cheese under three different types, as 
 follows: 
 
 I. Close-bodied, firm, long-keeping type, suitable for export trade 
 (typical Cheddar). 
 
 II. Sweet-curd t} T pe. 
 
 III. Soft, open-bodied, quick-curing type, suitable for early con- 
 sumption. 
 
 Type I represents the class of cheese that is especially manufactured 
 in Wisconsin, while, as a rule, type III represents the kind of cheese 
 that is chiefly made in Michigan. The representatives of the sweet- 
 curd type were taken from Iowa and Illinois, although this class is 
 made to some extent in all sections. 
 
 The table herewith gives the location of the factories from which 
 the different lots were secured, also the size and amount of cheese so 
 purchased. 
 
 11
 
 12 
 
 BUREAU OB' ANIMAL INDUSTRY. 
 
 Oriffhi of cln't'Hf and (jwnititlex 
 
 Origin and type. 
 
 Style. 
 
 Nlllllli.T. 
 
 Wright. 
 
 I . Export type. 
 
 
 
 
 Wisconsin: 
 
 
 
 Pounds. 
 
 Thos. Johnston, Boaz, Richland County 
 
 Flats 
 
 20 
 
 662 
 
 H. J. Noyes, Muscoda, Grant County 
 
 do 
 
 18 
 
 571 
 
 P. H. Kasper, Nicholson, Waupaca County 
 
 do 
 
 18 
 
 588 
 
 La Crosse Cheese and Butter Co., Alma, Buffalo County 
 
 Oiiisics . 
 
 iio 
 
 1,151 
 
 Do : 
 
 Prints 
 
 40 
 
 400 
 
 II. Sweet-curd type. 
 
 
 
 
 Iowa: 
 
 
 
 
 E. G. Hodges Union, Hardin County. . 
 
 Flats 
 
 20 
 
 607 
 
 Illinois: 
 
 
 
 
 J. B. Gilbert & Co., Sterling, Whiteside County 
 
 . . .do 
 
 20 
 
 583 
 
 III. Soft, home-trade type. 
 
 
 
 
 Michigan: 
 
 
 
 
 A. H. Barber & Co., Merrill, Saginaw County: 
 
 
 
 
 I . 
 
 Flats 
 
 9 
 
 287 
 
 II 
 
 do 
 
 9 
 
 287 
 
 Ill 
 
 do 
 
 29 
 
 924 
 
 IV 
 
 do 
 
 13 
 
 416 
 
 
 
 
 
 In having the cheese made at these various factories directions were 
 given for the use of a uniform amount of rennet and salt. Color was 
 left optional for each maker to follow his customary practice. The 
 use of 3 ounces of Hansen's rennet extract and 2 pounds of salt per 
 1,000 pounds of milk was recommended in each case with the excep- 
 tion of the smaller cheeses (daisies and 10-pound prints), which were 
 salted at the rate of 2i pounds per 1,000 pounds of milk. The cheese 
 was made from September 26 to October 4. The condition of the 
 milk was influenced in several instances by the fact that severe frosts 
 had occurred in some sections, which injured the quality of the prod- 
 uct. This was particularly true in the case of the Alma cheese, which 
 was in consequence somewhat tainted. The milk from which the Iowa 
 cheese was made was also reported as of inferior quality. The 
 Michigan goods were too high in acid, and were cooked low, making 
 a soft cheese, which was quick-curing and which kept poorly. 
 
 Where it was necessary to secure cheese from such a wide range of 
 territory it was manifestly impossible to expect that the curing could 
 be carried out as satisfactorily as if it had been done at or near the 
 factories. The varying period of transit to which the cheese was sub- 
 jected, with no especial temperature control, affected, of course, the 
 initial stages of curing, but the conditions of the experiment prevented 
 the carrying out of immediate installation of the cheese in the cold 
 curing rooms, especially in the case of those made outside of Wis- 
 consin, although the shipments were made in October, when the 
 temperature range was moderate..
 
 THE COLD CURING OF CHEESE. 
 
 TEMPERATURES AT WHICH THE CHEESE WAS CURED. 
 
 13 
 
 The cheese was weighed and put in the respective rooms as soon as 
 received at Waterloo. It was stored in boxes during the curing, as is 
 the custom in the handling of cold-storage goods. The temperatures 
 at which it was desired to hold the cheese for curing were 40, 50, 
 and 60 F. These points were selected for the following reasons: In 
 our previous experiments we had found that the character of the cheese 
 cured at the lower temperatures (40 and 50) was much better than 
 that produced at 60. Perhaps it would have been better for the pur- 
 pose of the experiment if the cold-cured cheese could have been com- 
 pared with the same make of cheese cured under the widely variable 
 conditions which prevail in most factories, where often the maximum 
 temperature is in the neighborhood of 80 F. and the fluctuation is 20 
 or more; but we have made this comparison with the very best con- 
 ditions that obtain in factories provided with subearth ducts and other 
 means of temperature control. In such cases a temperature of 60 can 
 be maintained with a fair degree of constancy. The experiments, 
 therefore, compare the cold-curing process with that of the best pre- 
 vailing conditions. 
 
 The temperatures actually maintained varied only slightly from the 
 chosen points, and in the two colder rooms were remarkably uniform. 
 The 60 room was subject to somewhat wider fluctuations, but was 
 much more uniform than is obtained in summer where no artificial 
 refrigeration is practiced. The following table gives the average of 
 all the observations made at regular intervals and the maximum and 
 minimum observed throughout: 
 
 Temperature records. 
 
 
 Cold rooms. 
 
 Normal 
 tempera- 
 ture. 
 
 Low. 
 
 Medium. 
 
 Average 
 
 36.8 
 37.0 
 35.0 
 
 o F 
 46.9 
 
 47.5 
 45.0 
 
 J? 
 
 58.5 
 61.0 
 57.0 
 
 Maximum . . .* 
 
 Minimum 
 
 
 The daily fluctuations were inconsequential, as can be seen by a 
 series of graphs taken from the registering instrument. 
 
 DETAILS OF SCORING THE CHEESE. 
 
 It would have been advisable to have the cheese examined a consid- 
 erable number of times by the commercial judges, but it was impossible 
 to carry out this test so frequently. The tests were therefore 
 arranged to come at those periods which would give the judges the
 
 14 BUREAU OF ANIMAL INDUSTRY. 
 
 most accurate idea of the character of the cheese, held at the dillci cut 
 temperatures. 
 
 As a jury of commercial experts, representing the different markets, 
 the following gentlemen were selected: C. A. White, of Fond <lu Lac, 
 resident representative in Wisconsin of a leading daily produce house 
 of New York; T. B. Millar, of London, Ontario, a cheese expert and 
 large buyer for the export trade, and John Kirkpatrick, a member of 
 a leading produce firm of Chicago. 
 
 For the jury trials representative cheeses were taken from storage 
 and shipped by refrigerator service to Chicago, where they were sub- 
 mitted to a thorough examination by the commercial judges. The 
 first of these commercial scorings was made when it was found that 
 the 60 product was ready for market. This test was made on Janu- 
 ary 6, 1903. Another test was made on March 23, when the cheese 
 was about 7 months old. 
 
 It might at first thought seem preferable to have had the cheese sold 
 in the open market and thus secured a strict commercial valuation on 
 the product, but, as everyone knows, a considerable variation in 
 quality may exist \vithout an appreciable difference being made in the 
 market price. Then, too, the inevitable fluctuations in the market 
 price would render comparisons at different periods untrustworthy. 
 To obviate these difficulties the cheese was scored on the basis of a 
 standard price (13 cents). The fact that but few of the cheeses reached 
 this standard should not be interpreted as indicating a poorer quality 
 than the average market product, for the cheese was adjudged by the 
 jury to be superior in quality; but the price was in part determined 
 by the market appearance of the goods, which was somewhat inferior 
 because of the fact that they had been box-cured and had received 
 practically no care in curing, as the curing station was located at a 
 distance from Madison. 
 
 The scores of the commercial jury were supplemented by a series of 
 scores made by Mr. Baer which covered the entire history of the cheese 
 from the time it was received until its final disposition. In this study 
 it was possible to follow more closely the course of the ripening. 
 
 RESULTS OF EXPERIMENTS. 
 
 In presenting the data gathered in these experiments we have placed 
 all of the detailed scores made by^ both the expert judges and Mr. 
 Baer in an appendix. The following text is prepared from a study 
 of these data, but only summaries are given in the text from which 
 the deductions are made. 
 
 In outlining these results the data on shrinkage in weight during 
 the experiment will first be given, followed by the serial scores made 
 by Mr. Baer and the jury records obtained at the tests made when 
 the cheese was three and five months old.
 
 THE COLD CUEING OF CHEESE. 15 
 
 PART I. SHRINKAGE OF CHEESE IN WEIGHT WHEN CURED AT 
 DIFFERENT TEMPERATURES. 
 
 The losses in weight which cheese undergoes in the curing process 
 is a matter of such practical importance that it is advisable when pos- 
 sible to accumulate data relating to it. This is all the more important 
 in this connection because no studies have yet been reported on cold- 
 cured cheese, and it was therefore deemed advisable to keep a record 
 of the losses in weight so that the shrinkage at these lower tempera- 
 tures might be compared with those which normally obtain at the best 
 temperatures now employed. The average shrinkage under existing 
 curing conditions in the majority of factories results in a loss of 5 to 7 
 per cent for the first thirty days, with a gradually diminishing rate for 
 larger curing periods. This results in a heavy tax to the producer, 
 and any factor which reduces these losses increases thereby the total 
 receipts from the milk produced. 
 
 FACTORS INFLUENCING THE RATE OF LOSS. 
 
 There are a number of factors which modify the rate at which a 
 cheese loses its water content during the course of ripening. The fol- 
 lowing factors are known to exert a more or less marked influence, 
 although it is impossible to arrange them in order of their relative 
 importance, as they are always interdependent: (1) Temperature of 
 curing room; (2) relative humidity of air in curing room; (3) size and 
 form of cheese; (4) moisture content of the cheese; (5) protection to 
 external surface of the cheese. 
 
 The influence of temperature is closely connected with the relative 
 humidity of the curing room; but, in addition to the effect which the 
 higher temperatures exert on this factor, it should be observed that 
 water evaporates more rapidly at a high than at a low temperature, 
 even though the relative humidity remains the same. The more 
 potent influence of temperature is, however, the effect which varying 
 degrees of heat exert on the relative humidity of the atmosphere. A 
 fall of 20 F. from ordinary air temperatures practically doubles the 
 relative humidity, provided the point of saturation is not passed. As 
 the average relative humidity of the air is generally over 50 per cent, 
 it therefore follows, in cold-curing rooms supplied with outside air, the 
 temperature of which is from 30 to 40 F. higher in summer than 
 the inside temperatures, that the air of these rooms is practically 
 saturated, thus greatly reducing the loss of moisture from the cheese. 
 
 So far as the cheese itself is concerned, the moisture of the room 
 may be materially altered by the way in which the cheese is handled 
 during the curing process. If the cheese is shelf -cured, as is the cus- 
 tom in most factories, the surrounding air more nearly approximates 
 the average relative humidit}^ of the entire room than is the case where
 
 16 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 the goods arc box-cured. In the latter case the :iir is more nearly 
 saturated, as is shown by the greater liability to mold and rind-rot. 
 
 This point is well shown in a series of observations on the relative 
 humidity of the air in a box containing a cheese placed directly therein 
 from the press. 
 
 To show this the following observations were made: Wet and dry 
 bulb thermometers (Hydrodeik) were placed in a Cheddar box with < 
 30-pound flat. An opening was made in the top and covered with 
 glass so that observations could be made directly without opening the 
 box. The apparatus was placed for a period in rooms at different tem- 
 peratures and the observations recorded as follows: 
 
 Relative humidity of air surrounding box-cured versus shelf-cured cheese. 
 
 
 Temper- 
 ature 
 range. 
 
 Relative humidity. 
 
 Boom. 
 
 Cliccsf 
 
 box. 
 
 Room I 
 
 F. 
 36-40 
 60-55 
 60-69 
 
 I'l I' CI III. 
 
 8&-02 
 
 55-75 
 50-70 
 
 l'i r >< at. 
 100 
 111 
 84-40 
 
 Room II 
 
 Room III 
 
 
 A factor which is frequently overlooked is the varying moisture 
 content of the cheese. The more moisture there is left in the cheese 
 the more rapid the evaporation. The varying moisture content of dif- 
 ferent types of cheese is determined by the temperature at which the 
 curds are cooked, the time of exposure, and the acidity of the curd. 
 A cheese in which the acidity is developed is materially drier than a 
 sweet-curd cheese. Salt also ha 1 ' -^ency to diminish the water 
 content. In the foregoing cases the cause of this diminution in mois- 
 ture is due to the shrinking of the curd particles under the, influence 
 of these factors. An increase in fat lessens the drying of the curd. 
 Much loss of moisture can also be prevented by coating the cheese 
 with paraffin, a practice which is now coming into very general use for 
 the prevention of mold and to lessen shrinkage in weight. 
 
 EXPERIMENTS IN SHRINKAGE OK (OLD-CURED OI1KKSK. 
 
 In these experiments the tirst careful weighings were made when 
 the cheese was received at the cold-storage plant in Waterloo. The 
 cheese was shipped from the* factories directly after it was removed 
 from the press, but was in every case several days upon the road. In 
 no instance was the interval between making and installing in cold- 
 curing rooms less than five days, and it ranged from this up to seven- 
 teen days with one lot from Michigan, which was delayed in transit. 
 During this period, which was in early October, the cheese was sub- 
 jected to varying conditions of temperature and exposure. In a few
 
 THE COLD CURING OF CHEESE. 17 
 
 cases boxes were broken, and in other instances the cheese was delayed 
 at points of transfer. It was impossible to obviate these difficulties, 
 as the cheese was purchased at distant points in order to secure repre- 
 sentation from a wide range of territory and from different types of 
 cheese. This variation in initial drying changed, of course, the rate 
 of loss when cheese was placed in cold-curing rooms, so that this fac- 
 tor must be taken into consideration in studying the data presented 
 below. 
 
 The losses reported here cover those only which took place in the 
 cheese after it had reached the cold-curing rooms, but careful records 
 have been kept for the entire curing period; and these data, we believe, 
 .are of sufficient importance to warrant full consideration in this 
 connection. 
 
 DETAILS OF WEIGHING. 
 
 The cheese was all weighed on counter scales, weighing accurately 
 to fractions of an ounce. In order to check the accuracy of the 
 weights, each cheese was weighed separately and the weight recorded; 
 then the whole lot was weighed collectively. As these weights agreed 
 within a few ounces, they sliow the accuracy of the weighings. For 
 practical purposes it is desirable to know the losses which occur for 
 stated periods. It was, however, impracticable for all of the cheese 
 to be weighed at exactly the same intervals, as it was put in storage at 
 different dates, but it was designed to secure at least three weighings 
 for the first month of storage, two weighings for the second, and at 
 about monthly intervals thereafter. If these data are charted, it is 
 possible to deduce an estimated loss for any stated period, and in doing 
 so we have selected the fol^" ! ntervals as being those concerning 
 which data would be most frequently desired. For this purpose ten, 
 twenty, thirty, sixty, ninety, etc., days have been selected. 
 
 CONDITIONS UNDER WHICH THE CHEESE WAS STOKED. 
 
 In this work the attempt was made to hold the cheese at 40, 5O, 
 and 60 F. The actual temperatures secured averaged 36.8, 40.9, 
 and 58.5 F. The variation in temperature in the two lower rooms was 
 practically negligible, as it was only 2 to 2. The temperature of 
 the 60 room oscillated somewhat more (4 F.), but was very much 
 more uniform than ordinary factory curing rooms. (See tigs. 1, 2, 
 and 3 for samples of the thermometric record.) 
 
 Hygrometric data were not secured during the whole period, as it 
 was at first thought that a saturated atmosphere would prevail where 
 the cheese was box cured, but during the course of the experiments it 
 was noted that the 50 cheese was not molding as much as was that at 
 40 and 60. This fact could only be explained by the assumption 
 that a less humid atmosphere was present in the case of the 50 room. 
 
 4189 No. 4903 2
 
 18 
 
 BUREAU OF ANIMAL INDU8TKY. 
 
 FIG. 1. Temperature record of 40 curing room. 
 
 FIG. 2, Temperature record of 60 curing room.
 
 THE COLD CURING OF CHEESE. 
 
 19 
 
 Observations at the end of the experiment showed a relative humidity 
 in the different curing- rooms as follows: 
 
 
 Tempera- 
 ture. 
 
 Relative 
 humidity. 
 
 
 o p 
 
 Per cent. 
 
 Room I . . 
 
 37 
 
 92 
 
 Room II . 
 
 48 
 
 73 
 
 Room III 
 
 59 
 
 72 
 
 It will be observed in the figures later presented that the differ- 
 ence in rate of loss at 50 and 60 was higher toward the end of 
 the experiment than in the earlier stages. This probably means that 
 
 FIG. 3. Temperature record of 60 curing room. 
 
 the relative humidity of room III was diminished at this time, bring- 
 ing it down from a moister state to approximately the same humidity 
 as the 50 room. If this was so, this would account for the lessened 
 development of mold at 50, as mold is very sensitive to hygrometric 
 conditions. 
 
 DISCUSSION OF RESULTS. 
 
 As there are several factors which affect the rate of shrinkage 
 which the cheese suffers in curing, it will be desirable to discuss the 
 data collected under several heads. The conditions of the experiment
 
 20 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 were >uch as to temperature thtit an especially favorable opportunit v 
 was had for the stud}' of the influence which this factor exerts on the 
 cheese. It is, of course, necessary in a study of this sort to have the 
 cheeses uniform in si/e. The moisture contents of the cheese can not, 
 of course, be made alike, but in this study the cheeses of the same 
 type have been grouped together that is, as firm Cheddars suitable 
 for export and softer, moister cheese intended for home trade. 
 
 A. INFLUENCE OF TEMPERATURE ON SHRINKAGE. 
 
 To study the rate of loss of Cheddar cheese when kept at different 
 temperatures, 121> flats were selected from nine different lots of cheese 
 made by six different makers. 'These were exposed at three different 
 temperatures, which averaged, respectively, 3(>.S . 4(>.!> , and 58.5 F. 
 In each of the tables herewith is given the number of cheeses which 
 were subjected to stated weighings. It will be observed that much 
 more data were collected on the lower temperatures than on the '<> 
 lot. This was regarded necessary, as up to this time we have no pub- 
 lished data on cheese cured at so low a temperature. The following 
 tables give the actual loss in ounces of each lot of cheese, together with 
 the percentage loss for each period observed. 
 
 In arranging these tables the lots of cheese that were similar in type 
 are placed together. This fact gives much more weight to these fig- 
 ures than to those secured on the smaller lots. 
 
 For purposes of convenience the different lots of cheese are divided 
 into three types, depending upon their character: 
 
 I. Firm-bodied cheese (export t3 r pe), of Wisconsin. 
 
 II. Sweet-curd t\ T pe, as represented by the Iowa and Illinois makes. 
 
 III. A very moist, soft type, suitable for home trade (Michigan). 
 
 iij'jirin, htfiii-nl < '/ictldar cheese (type I) cured at different 
 
 LOT 1. THOS. JOHNSTON, BOA/, KICHLANK COPNTV. WIS. 
 
 Curing period (days). 
 
 l.i >v* in weight at different ]HTi<><ls (if stnnigi'. 
 
 At 40 F. 
 
 At 50 F. 
 
 At dOF. 
 
 Ounces. 
 10 
 
 I'l /' I'! III. 
 
 Ounces. 
 
 /' r i-i nt. 
 
 Ounces. 
 
 17 
 28 
 
 Per cent. 
 1.26 
 1.86 
 
 17 
 
 
 31 
 
 1.16 
 
 21 .. 
 
 17 
 
 o. :tr,:> 
 
 26 
 
 BO 
 
 98 
 
 100 
 123 
 
 l.SS 
 2.55 
 
 :t. ir> 
 :;. Til 
 
 I..V. 
 
 
 
 51 
 
 37 
 51 
 54 
 58 
 
 . 7% 
 1.09 
 1.16 
 1.18 
 
 11 
 
 65 
 96 
 
 2.83 
 3.73 
 4.19 
 6.13 
 
 88 
 
 112 
 
 160 
 
 
 Weights of chee.ses when received _".>'.' It'-. i,,,/ v 
 
 Number of cheeses weighed 9 
 
 If* ll.s. lo/s. 
 
 '.17 Ihs. 1 (17..
 
 THE COLD CUBING OF CHEESE. 21 
 
 Shrinkage of firm, typical Cheddar cheese (type I), rtr. Continued. 
 LOT 2. H. J. NOYES, MUSCODA, GRANT COUNTY, WIS. 
 
 Curing period (days). 
 
 Loss in weight at different periods of storage. 
 
 At -10 F. 
 
 At 58 F. 
 
 At60F. 
 
 10 
 
 Ounces, 
 
 Per cent. 
 
 Ounces. 
 
 Per cent. 
 
 Ounces. 
 14 
 26 
 
 Per cent. 
 0. 912 
 1.69 
 
 16 
 
 
 
 16 
 
 1.07 
 
 19 
 
 17 
 
 0.374 
 
 24 
 
 28 
 39 
 63 
 71 
 82 
 
 1.87 
 2.61 
 4.22 
 4.75 
 5.49 
 
 
 
 50 
 
 35 
 44 
 44 
 50 
 
 .77 
 .994 
 .994 
 1.12 
 
 41 
 49 
 
 56 
 
 78 
 
 2.67 
 3.13 
 3.65 
 5.09 
 
 86 
 
 110 
 
 158 
 
 Weights of cheeses when received. 
 
 279 Ibs. 12 ozs. 
 
 93 Ibs. 
 
 5 ozs. 
 
 95 Ibs. 14 ozs. 
 
 9 
 
 3 
 
 3 
 
 
 LOT 3. P. H. KASPER, NICHOLSON, WAUPACA COT'XTY, WIS. 
 
 10 
 
 Ounces. Per cent. 
 18 0. 383 
 
 Ounces. 
 
 13 
 
 25 
 
 Per cent. 
 0.845 
 1.62 
 
 Ounces. 
 11 
 22 
 
 Per cent. 
 0.716 
 1.43 
 
 20 . .... 
 
 26 . 
 
 34 ' .724 
 
 37 . 
 
 34 
 
 2.21 
 
 
 
 41 
 
 
 38 
 
 2.47 
 
 74 
 
 40 
 
 .852 
 
 50 
 
 3.2.5 
 
 87 
 
 56 
 
 3.64 
 
 97 
 
 45 
 
 .951 
 
 52 
 
 3.38 
 
 100 
 
 60 
 
 78 
 84 
 
 3.90 
 5.07 
 5.46 
 
 145. . 
 
 
 
 68 
 
 78 
 
 4.42 
 5.06 
 
 163 
 
 70 
 
 1.46 
 
 Weights of cheeses when received 
 Number of cheeses weighed 
 
 293 Ibs. 8 ozs. 
 
 96 Ibs. 2 ozs. 
 
 96 Ibs. 1 oz. 
 
 9 
 
 3 
 
 3 
 
 
 As these three makes of cheese agree quite closely in type, a com- 
 posite diagram made from the data collected will indicate more nearly 
 the average results which may be expected than where they are con- 
 sidered separately. The actual losses observed in the three foregoing 
 lots of Wisconsin cheese were first charted individually and from 
 these an average curve constructed, which is represented in figure -L 
 In this and following figures the losses are shown for a period of ninety 
 days only, so that the figures would be on the same scale.
 
 22 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 1 
 
 
 
 
 
 
 
 
 
 2 
 
 
 
 
 
 
 
 ,'> 
 
 ^^ 
 
 X'^ 
 
 
 
 
 
 
 ^ 
 
 
 
 
 
 
 
 
 x 
 
 ^ 
 
 
 
 
 
 
 / 
 
 2 
 
 
 
 
 
 
 
 
 2 
 
 
 
 
 
 
 
 
 / 
 
 / 
 
 
 -..-* 
 
 i' 
 
 _ - 
 
 -~ " 
 
 
 
 s 
 
 
 
 
 
 
 
 
 
 
 FIG. 4. Weight losses type I, cured at different temperatures. 
 Shrinkage of sweet-curd cheese (type II} cured at different temperatures. 
 
 LOT 1. E. J. HODGES, UNION, IOWA. 
 
 Curing period (days). 
 
 Loss in weight at different periods of storage. 
 
 At 40 F. 
 
 At50F. 
 
 At60F. 
 
 7 
 
 Ounces. 
 35 
 
 Per cent. 
 0.774 
 
 Ounces. 
 23 
 
 Per cent. 
 0.933 
 
 Ovneea. 
 
 12 
 22 
 
 /'< / a at. 
 0.852 
 1.56 
 
 17 
 
 20 
 
 
 
 35 
 
 1.42 
 
 34 
 
 51 
 
 1.13 
 
 32 
 
 2.27 
 
 37 
 
 63 
 
 2.55 
 
 71 
 
 56 
 
 1.21 
 
 fil 
 
 4.33 
 
 74 
 
 76 
 
 86 
 103 
 
 3.07 
 3.47 
 4.16 
 
 94 
 
 69 
 
 1.59 
 
 08 
 
 78 
 
 4.68 
 6.54 
 
 145.' 
 
 163 
 
 85 
 
 1.88 
 
 Weight of cheeses when received . 
 
 
 
 
 
 282 Ibs. 7 ozs. 
 
 154 Ibs. 7 ozs. 
 
 88 Ibs. 1 oz. 
 
 Number of cheeses weighed 
 
 9 
 
 5 
 
 3 

 
 THE COLD CURING OF CHEESE. 23 
 
 Shrinkage of sweet-curd cheese, (type II) cured at different temperatures Continued. 
 LOT 2. J. B. GILBERT & CO., STERLING, ILL. 
 
 Curing period (days) . 
 
 Loss in weight at different periods of storage. 
 
 At 40 F. 
 
 At 50 F. 
 
 At 60 F. 
 
 10... 
 
 Ounces. 
 
 22 
 
 Per cent. 
 0.533 
 
 Ounces. 
 26 
 42 
 
 Per cent. 
 1.11 
 
 1.80 
 
 Ounces. 
 15 
 26 
 
 Per cent. 
 1.08 
 1.88 
 
 20 
 
 26 
 
 34 
 
 .821 
 
 37 
 
 58 
 83 
 92 
 
 2.41 
 3.56 
 3.94 
 
 40 
 56 
 
 2.89 
 4.13 
 
 74 
 
 50 
 62 
 
 1.21 
 1.50 
 
 97 
 
 100 
 
 63 
 73 
 
 4.56 
 5.29 
 
 145 
 
 
 
 110 
 
 4.71 
 
 163. . 
 
 74 
 
 1.79 
 
 Weight of cheeses when received. 
 
 
 
 
 
 258 Ibs. 
 
 145 Ibs. 13 ozs. 
 
 86 Ibs. 4 ozs. 
 
 Number of cheeses weighed . 
 
 9 
 
 5 
 
 3 
 
 
 A composite curve of this type of cheese was made in a similar 
 manner to that noted in type I (fig. 4), and is represented in figure 5. 
 
 Shrinkage of wft, moist, home-trade cheese, (type III) cured at different temperatures. 
 LOT 1. A. H. BARBER & CO., MERRILL, MICH. 
 
 Loss in weight at different periods of storage. 
 
 At 40 F. 
 
 At 50 F. 
 
 At60F. 
 
 Ounces. 
 10 6 
 
 Per cent. 
 0.30 
 
 Ounces. 
 6 
 10 
 
 Per cent. 
 1.15 
 1.92 
 
 Ounces. 
 
 5 
 
 7 
 
 Per cent. 
 1.05 
 1.47 
 
 20 
 
 26 ; 10 
 
 .50 
 
 37 
 
 12 
 
 2.30 
 
 
 
 41 ! 
 
 
 10 
 15 
 19 
 
 28 
 
 2.10 
 3.15 
 3.99 
 
 5.88 
 
 74 14 
 
 .70 
 1.00 
 
 16 
 18 
 21 
 
 3.07 
 3.46 
 4.38 
 
 100 . } 20 
 
 145 
 
 | 
 
 
 Weight of cheeses when received 125 Ibf 
 
 . 6 ozs. 
 
 32 Ibs. 8 ozs. 
 
 29 Ibs. 12 ozs. 
 
 
 Number of cheeses weighed 
 
 4 
 
 1 
 
 1 

 
 24 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 wil'l, /<//.< luiiiit'-triuli' flii'i'xi- (ti//><' Iff), lit: Continued. 
 LOT !. \. II. KAKBKK A: CO., MKRKILL, MICH. 
 
 Loss in weight at different periods of storage. 
 
 
 At 10" V. 
 
 At W F. 
 
 At 60 F. 
 
 4 . ... 
 
 Ounce*. 
 2 
 
 I't'r t'i'iit. 
 0.10 
 
 Ounces. 
 
 Per cent. 
 
 Ollilri.i. I'tri'tllt. 
 
 10 . 
 
 4 
 
 8 
 
 o. a-?7 
 
 1.67 
 
 4 
 
 7 
 
 0.840 
 1.47 
 
 20 
 
 
 
 26 
 
 13 
 
 .65 
 
 37 
 
 11 
 
 2.30 
 
 
 
 41 
 
 
 
 
 10 
 16 
 20 
 30 
 
 2.10 
 3.36 
 4.20 
 6.30 
 
 74 
 
 17 
 9$ 
 
 .85 
 1.40 
 
 14 
 18 
 21 
 
 2.92 
 3.70 
 4.38 
 
 100 
 
 145. 
 
 Weight of cheeses when received 
 Number of cheeses weighed 
 
 121 Ibs. 
 
 
 11 ozs. 
 
 29 Ibs. 14 ozs. 
 
 29 Ibs. 12 ozs. 
 
 4 
 
 1 
 
 1 
 
 
 LOT 3. A. H. BARBER & CO., MERRILL, MICH. 
 
 10 '. 
 
 Ounces. 
 
 42 
 
 Per cent. 
 0.538 
 
 Ounces. 
 
 32 
 76 
 102 
 124 
 133 
 
 Per cent. 
 0.88 
 2.08 
 2.79 
 3.39 
 3.67 
 
 Ounces. Per cent. 
 17 0.814 
 28 1.34 
 44 2. 10 
 68 3.25 
 73 3. 49 
 
 20 
 
 37 
 
 73 
 82 
 95 
 
 .935 
 1.05 
 1.21 
 
 74 
 
 100 
 
 Weight of cheeses when received 
 
 487 Ibs. 14 ozs. 
 
 228 Ibs. 
 
 13 Ibs. 7 ozs. 
 
 Number of cheeses weighed 
 
 15 
 
 7 
 
 4 
 
 
 LOT 4. A. H. BARBER & CO., MERRILL, MICH. 
 
 7 
 
 Ounces. 
 23 
 
 Per cent. 
 0.676 
 
 Ounces. 
 9 
 
 l'ir i-int. 
 0.928 
 
 Ounces. 
 
 6 
 11 
 
 I't'r ct /it. 
 1.24 
 2.28 
 
 17 
 
 20 . 
 
 
 
 17 
 23 
 
 28 
 38 
 
 1.75 
 2.37 
 2.88 
 3.92 
 
 34 
 
 39 
 47 
 
 55 
 
 1.14 
 1.37 
 1.62 
 
 18 
 29 
 32 
 39 
 
 3.73 
 6.02 
 6. 04 
 8.09 
 
 71 
 
 97 
 
 145 
 
 Weight of cheeses when received 
 Number of cheeses weighed 
 
 
 
 
 
 219 Ibs. 7 o/s. 
 
 60 Ibs. i) ozs. 
 
 30 Ibs. 9 ozs. 
 
 7 
 
 2 
 
 1 
 
 
 In the four preceding lots of cheese considerable difference in rate 
 of loss will be noticed. This is explained, when it is considered that 
 these lots were exposed during transit period to higher temperatures
 
 THE COLD CURING OF CHEESE. 
 
 25 
 
 for. varying periods of time, as follows: Lot 1, seventeen days; lot 2, 
 fourteen; lot 3, twelve; and lot 4, seven days. 
 
 Figure 6 shows a composite curve of the Michigan cheese, which was 
 made in a similar manner to those shown in figures 4 and 5. 
 
 GENERAL SUMMARY OP LOSSES AT DIFFERENT TEMPERATURES. 
 
 In figures 4, 5, and 6 the average curves showing losses of the dif- 
 ferent types of Cheddar cheese are shown. Frequently the cheese 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ,< 
 
 60' 
 
 
 
 
 
 
 
 ,-'' 
 
 
 S& 
 
 
 
 
 
 
 / 
 
 
 ^ 
 
 *"" 
 
 
 
 
 
 x x 
 
 / 
 
 
 
 
 
 
 / 
 
 ^ 
 
 ^ 
 
 
 
 
 
 
 ' / 
 
 x 
 
 
 
 
 
 
 
 
 / 
 
 
 
 
 __ . 
 
 - - " 
 
 
 - - 40! 
 
 ,// 
 
 
 - 
 
 
 
 
 
 
 
 7 
 
 
 - 
 
 
 
 
 
 
 
 tP TO 40 30 60 70 80 W 
 DAYS 
 
 FIG. 5. Weight losses type II, cured at different temperatures. 
 
 maker wishes to know what these losses would be for stated intervals 
 at different temperatures. With the data at our command it is 
 impossible to answer definitely this question, because of the varying 
 conditions which surrounded the cheese during the transit period, but 
 in the table below the losses which occurred after the cheeses were 
 installed in the respective curing rooms are presented for considera- 
 tion. In this table the average losses for ten days or multiples thereof
 
 20 
 
 MTRTCATT OF ANIMAL INDUSTRY. 
 
 are given. Ill constructing this table the data for each lot of cheese 
 
 were first charted. From the curves BO obtained (lie losses of cadi 
 lot for the periods of ten, twenty, thirty, sixty, and ninety days were 
 
 DAYS 
 
 FIG. 6. Weight losses type III. Michigan cheese. 
 
 taken from the above charts by observation. An average of these 
 losses for each type of cheese is given in the following table: 
 different periods in cheese cured at different temperatures. 
 
 Daiys. 
 
 Type I (typical Cheddar). 
 
 Type II (sweet-curd). 
 
 Type III (soft). 
 
 27 cheeses 
 tested at 
 40. 
 
 11 Hieeses 
 tested tit 
 
 60. 
 
 9 elieeses 
 tested Mt 
 CO . 
 
 9 elieeses 
 ti-sted nt 
 40. 
 
 "> cheeses 
 tested .-it 
 50. 
 
 5 cheeses 
 tested nl 
 60. 
 
 30 cheeses 
 
 tested u( 
 OP. 
 
 1 1 elieeses 
 tested nt 
 50. 
 
 7 cheeses 
 tested Ml 
 60. 
 
 10 
 
 Per cent. 
 0.38 
 .44 
 .68 
 .83 
 1.00 
 
 l'i r iTilt. 
 
 0.92 
 1.48 
 2.00 
 2.87 
 3.64 
 
 I'll- fl lit. 
 0.96 
 1.74 
 2. 05 
 2.95 
 3.57 
 
 l'i i- << nl. 
 0.69 
 .82 
 .96 
 1.15 
 1.42 
 
 l'ir i-i nt. 
 1.02 
 
 i.i;n 
 
 2.10 
 2. 97 
 3.60 
 
 Per cent. 
 
 1.1 ir. 
 1.77 
 2.29 
 3.67 
 4.47 
 
 l'i i- r, nt. 
 0.49 
 .64 
 .84 
 .98 
 1.21 
 
 /' ; fi nt. 
 
 0.92 
 1.89 
 2.88 
 
 2. 98 
 3.65 
 
 l'i r i-i-iil. 
 0.85 
 l.::-.i 
 1.78 
 2.77 
 4.02 
 
 20 
 
 30 
 
 60 
 
 90 
 
 
 As the number of cheeses of the different types cured at the various 
 temperatures were not the same, the percentage losses given in the 
 above table for the varying periods noted are therefore not entitled to 
 equal weight. The smallest number of elieeses were those exposed at
 
 THE COLD CURING OF CHEESE. 27 
 
 60, while nearly 60 per cent of the entire lot were kept at 40. This 
 gives much greater weight to the figures presented in the 40 series. 
 
 In the table it will be observed that there are some apparent dis- 
 crepancies, especially in the case of the 50 and 60 lots of type III. 
 These discrepancies are undoubtedly explained by the fact that this 
 type of cheese, which was the moistest of the whole lot in the begin- 
 ning, lost more during the longer transit period, and hence the evapo- 
 ration was less than in other types after being placed in cold storage. 
 
 (1) The losses sustained by the different lots were very much less at 
 40 F. than at either of the other two temperatures. For a ninety- 
 day period the losses of the 40 cheese ranged from 1 to 1.4 per cent, 
 while the 50 and 60 product shrunk from 3.4 to 4.5 per cent for the 
 same time. In other words, by the use of the lower temperature for 
 curing practically two-thirds of the losses which occurred at the tem- 
 peratures of 50 and 60 were prevented. If these results are com- 
 pared with what happens under ordinary factory conditions, the loss 
 at these low temperatures for a period of ninety days (the minimum 
 curing period recommended) will not be more than one-fourth of that 
 which obtains under average factory conditions when the cheeses are 
 held for a period of about twenty days. The saving for any such fac- 
 tory making 500 pounds of cheese daily would amount to at least 15 
 pounds of cheese (or $1.50) per day as an average for the season, and 
 considerably more than this for cheese made during hot weather. 
 This saving in itself would go far toward meeting .the extra expense 
 of lower temperature curing, even if the product was no better than 
 that cured at higher temperatures. 
 
 (2) The differences between the cheese cured at 50 and 60 are not 
 so marked as between 50 and 40. It is quite probable, as before 
 mentioned, that the 50 room was somewhat drier than the 60 (as 
 shown by the lessened mold growth), and hence the rate of loss was 
 abnormally increased in this room. This would tend to bring the two 
 curves nearer together. 
 
 (3) If the firm Wisconsin type is compared with the softer variety, 
 as shown in types II and III, it appears that the losses are consider- 
 ably less, especially at the higher temperatures, although this differ- 
 ence is not so observable at 40. 
 
 (4) The above data presented show a marked saving in losses where 
 the cheese was cold cured, but in these experiments it must be remem- 
 bered that the cheese was subjected to higher temperatures during 
 transit, and hence dried out somewhat more than would have occurred 
 if put in storage as soon as removed from the press; also, that this 
 cheese was box-cured, and therefore under conditions which prevented 
 rapid evaporation. Under other conditions the losses would have 
 been greater than represented here, and the difference in the rate of 
 loss between the different lots wider than reported above. This would 
 still further increase the saving.
 
 28 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 B. INFLUENCE OF SIZE AND FORM OF CIIKKSK ON SII KITS' KAOK. 
 
 In order to study the influence of size of package on shrinkage 
 during curing, lots of two different sizes were purchased from the 
 same source. These two sizes were the customary daisy type, 13 
 inches in diameter and 3 inches high, weighing about 20 pounds 
 apiece, and the newer type of print cheese, put up in 10-pound blocks 
 (10 by 10 by 2f inches). These cheeses were of the usual Wisconsin 
 Cheddar type, although a little firmer than the Wisconsin flats used 
 in these experiments. On account of this difference in type, it is 
 impossible to compare these cheeses directly with the larger 30-pound 
 size. 
 
 In the following tables are presented the actual and percentage 
 losses which were noted in the two lots of cheese (daisies and prints) 
 which were purchased from the La Crosse Cheese and Butter Company, 
 of La Crosse, Wis. : 
 
 Shrinkage of different-sized cheeses cured at different temperatures. 
 LOT 1. PRINTS (10 POUNDS). 
 
 Curing period (days). 
 
 Loss in weight at different periods of storage. 
 
 At 40 F. 
 
 At50F. 
 
 At 60 F. 
 
 7. 
 
 Ounces. 
 
 Per cent. 
 
 Ounces. 
 1 
 
 PIT cent. 
 0.62 
 
 Ounces. 
 
 2 
 
 I'fi- c< nt. 
 1.23 
 
 10. 
 
 3 
 
 0.371 
 
 16.. 
 
 3 
 
 1.82 
 
 
 
 24.. 
 
 
 
 4 
 
 8 
 14 
 16 
 18 
 
 2.46 
 4.92 
 8.64 
 9.88 
 11.11 
 
 41 
 
 7 
 11 
 14 
 
 21 
 
 .865 
 1.35 
 1.73 
 2.61 
 
 5 
 9 
 10 
 12 
 
 3.1 
 6.59 
 6.2 
 7.45 
 
 78 
 
 100. . . . 
 
 167. 
 
 Weights of cheeses when received 
 Number of cheeses weighed 
 
 50 Ibs. 8 ozs. 
 
 10 Ibs. 1 oz. 
 
 10 UPS. _' <>xs. 
 
 5 
 
 1 
 
 1 
 
 
 LOT 2. DAISIES (20 POUNDS). 
 
 7 
 
 Ounce*. 
 
 Per cent. 
 
 Owncet. 
 
 35 
 
 72 
 
 l'i r fi nt. 
 0.673 
 1.38 
 
 Ouneet. 
 
 25 
 
 l'i r </ nt. 
 1.14 
 
 16 
 
 38 
 
 0.527 
 
 24 
 
 41 
 
 1.96 
 
 30 
 
 66 
 
 .916 
 
 
 
 41 
 
 103 
 128 
 134 
 148 
 
 1.98 
 
 2.46 
 2.58 
 2.85 
 
 65 
 89 
 97 
 118 
 
 3.11 
 4.26 
 4.64 
 5.65 
 
 78 .... .. 
 
 90 
 101 
 136 
 
 1.25 
 1.40 
 1.89 
 
 100 
 
 149 
 
 Weights of cheeses when received 
 
 449 Ibs. 15 ozs. 
 
 325 Ibs. 8 ozs. 
 
 130 Ibs. 9 oxs. 
 
 Number of cheeses weighed. . . 
 
 Jl 
 
 17 
 
 7 

 
 THE COLD CUEING OF CHEESE. 
 
 29 
 
 In figures 7 and 8 are represented, graphically, the losses observed in 
 the smaller sizes of cheeses (10 and 20 pound varieties). It will be noted 
 that these losses at the different temperatures are greater as the tem- 
 perature increases, and that the differences between the various tem- 
 peratures are more marked as the relative size of the cheese diminishes. 
 
 ..60. 9* 
 
 10 SLO 30 DAYS 60 
 
 FIG. 7. Weight losses. 10-pound prints. 
 
 
 In order that a comparison may be made between different sizes of 
 cheeses at the same temperatures, and the losses at these respective 
 temperatures compared with each other, the foregoing data are rear- 
 ranged in figures 9, 10, and 11, so as to show the rate of losses of the 
 different sizes of cheeses at the different temperatures.
 
 30 
 
 BUKEAU OF ANIMAL INDUSTRY. 
 
 From these curves it is evident that at 4< (Hg. !>) the loss was prac- 
 tically the same in both sizes of the cheeses. This is probably because 
 the relative humidity at this temperature was practically 100 per cent, 
 and therefore in a saturated atmosphere the rate of evaporation would 
 be reduced to a minimum, regardless of the size of the cheese. 
 
 % 
 
 TO 20 30 
 
 DAYS 
 
 FIG. 8. Weight losses. '20-i>omi(l 
 
 60 
 
 40! 
 
 To 
 
 k 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 _ 
 
 
 ^^* 
 
 ^ 
 
 ^-T$\- 
 
 
 
 ^ 
 
 
 __ ~~~ 
 
 ** 
 
 
 
 
 
 
 
 
 ^ 
 
 
 
 
 
 
 
 
 
 30 DAYS. 
 
 (0 U 
 
 Yin. it. Weight losses. Small cheeses. Cured at 40 F. 
 
 It must be remembered that the entire loss in weight during the 
 curing of cheese is not due to evaporation. A cheese in curing is
 
 THE COLD CUEING OF CHEESE. 
 
 31 
 
 constantly breathing out carbon dioxide the same as any living organ- 
 ism, due to the development of microorganisms (bacterial growth 
 within the cheese as well as molds on surface). Aside from these bio- 
 logical factors, it has recently been shown by Van Slyke and Hart rt 
 that profound proteolytic decompositions also give rise to an appre- 
 ciable amount of CO,. With cheese at 60 F., in which external 
 mold growth was suppressed, they found a loss of approximately one- 
 
 10 
 
 
 
 90 
 
 40, 
 
 60 
 
 DAYS 
 
 FIG. 10. Weight lasses. Small cheeses. Cured at 50 F. 
 
 fourth of 1 per cent in ninety days. In our cold-cured cheese, copious 
 mold development occurred, and hence the losses of carbon from the 
 cheese due to this growth would be considerably greater than if no 
 such growth occurred. With the nearly uniform rate of shrinkage 
 shown in these cold-cured cheeses, regardless of size, it is quite prob- 
 lematical whether this loss in weight may not be chiefly due to the 
 operation of the foregoing factors. If this is so, we may consider 
 
 Bul. No. 231, New York Agricultural Experiment Station, p. 36.
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 DAYS 
 
 FIG. 11. Weight losses. Small cheeses. Cured at 60 F. 
 
 70 
 
 NOTE. Figures 9, 10, and 11 should be compared as showing tin- relative; loss of cheeses of different 
 sizes.
 
 THE COLD CURING OF CHEESE. 
 
 33 
 
 such losses as absolutely unavoidable under normal conditions, for the 
 action of microorganisms which can not be suppressed will inevitably 
 result in the production of some volatile products. 
 
 At the temperatures of 50 and 60, where the relative humidity 
 was below saturation, the factor of evaporation is apparent and is 
 inversely related to the size of the cheese. From a practical point of 
 view, it is worth noting that the losses in both sizes of cheeses cured 
 at 60 are approximately 50 per cent more than they are in the cheese 
 ripened at 50 F. (See Figs. 10 and 11.) 
 
 C. INFLUENCE OF PARAFFINING CHEESE ON SHRINKAGE DURING CURING. 
 
 Within the last few years the custom of coating the cheese with an 
 impervious layer has been suggested, with the object mainly of pre- 
 venting the development of mold. For this purpose paraffin has 
 been found to be the most suitable agent. The application of such a 
 layer to the cheese not only prevents the growth of mold spores by 
 excluding the air, but materially retards the rate at which the cheese 
 loses its moisture. Paraffined cheese then dries out much more slowly 
 than the untreated product, and the application of this method is of 
 particular service in the handling of the smaller types of cheeses, which 
 have a relatively larger superficial area exposed to the air. 
 
 To study the effect of this method of treatment at different temper- 
 atures, a number of the smaller sizes of cheeses (daisies and 10-pound 
 prints) were taken from the same make and part of them covered with 
 paraffin. These were divided into three lots and placed in the different 
 curing rooms, where they were held for a period of several months. 
 
 In the following table are recorded the data as to the percentage 
 loss in both the paraffined and unparaffined (control) lots: 
 
 Shrinkage in paraffined and unparaffined cheese cured at different temperatures. 
 
 10-POUND PRINT CHEESE. 
 
 Curing period (days). 
 
 Loss in weight for different periods of storage. 
 
 At40F. 
 
 At 50 F. 
 
 At60F. 
 
 Unparaf- 
 fined. 
 
 Paraffined. 
 
 Unparaf- 
 fined. 
 
 Paraffined. 
 
 Unparaf- 
 fined. 
 
 Paraffined. 
 
 
 Per cent. 
 
 Per cent. 
 
 Per cent. 
 0.62 
 
 Per cent. 
 0.24 
 
 Per cent. 
 1.23 
 
 Per cent. 
 0.603 
 
 10 
 
 0.37 
 
 0.495 
 
 16 
 
 1.82 
 
 .84 
 
 
 
 24 
 
 
 
 . 2.46 
 4.92 
 8.64 
 9.88 
 
 1.8 
 2.77 
 3.01 
 3.62 
 
 41 
 
 .865 
 1.35 
 1.73 
 
 1.06 
 1.48 
 1.88 
 
 3.1 
 5.6 
 6.2 
 
 1.45 
 2.9 
 3.5 
 
 77 
 
 100 
 
 Number of cheeses tested 
 
 5 
 
 17 
 
 1 
 
 5 
 
 1 
 
 5 
 
 4189 No. 4903-
 
 IIIRKAU OK ANIMAL INDUSTRY. 
 
 in paraffined and unparaffined <7/ir*/ m-ri-il </i '/// 
 
 JO-l'orXI) IU1SIKS. 
 
 .-.- ('unt'd. 
 
 Curing- period (days). 
 
 At 10 F. 
 
 Loss in weight for different periods of storage. 
 
 At C,() F 
 
 At 50 F. 
 
 
 Unparaf- 
 
 iined. 
 
 Paraffined. 
 
 Unparaf- 
 flned. 
 
 I'nra timed. 
 
 T'n paraf- 
 fined. 
 
 I'ara timed. 
 
 
 /'</ (V lit. 
 
 Per cent. 
 
 /'';' Cl III. 
 
 0.673 
 
 Per cent. 
 
 /'< /' (V III. 
 
 1.11 
 
 l'i r i-i nt. 
 0. 317 
 
 n 
 
 0.527 
 
 0. 466 
 
 
 
 
 
 in 
 
 
 
 1.38 
 
 0.609 
 
 
 
 21 
 
 
 
 
 
 1.96 
 
 1.58 
 
 30 
 
 .916 
 
 1.10 
 
 
 
 
 
 41 
 
 
 
 1.98 
 
 .914 
 
 3.11 
 
 I', o 1 
 
 
 1.25 
 
 1.71 
 
 2.46 
 
 . 1.65 
 
 4.26 
 
 3.17 
 
 100 
 
 1.40 
 
 
 2.58 
 
 2.0 
 
 4. 01 
 
 3.49 
 
 
 
 
 
 
 
 
 Number of cheeses tested 
 
 _>l 
 
 4 
 
 17 
 
 1 
 
 7 
 
 1 
 
 
 / 
 
 10 2.0 
 
 601 
 
 40' 
 
 60 
 
 DAYS 
 
 FIG. 12. Weight losses. 20-pound Daisies. Paraffined. 
 
 70
 
 THE COLD CURING OF CHEESE. 
 
 35 
 
 In order to permit a more ready comparison of the above data, the 
 same are presented in graphical form in figures 12 and 13. At 60 F. 
 the application of paraffin resulted in reducing the losses to less than 
 one-half of that which occurred in the unparaffined lot. This difference 
 is naturally more observable in the smaller-sized cheeses (prints). At 
 
 
 
 20 
 
 30 
 
 60 
 
 t 
 
 dJ^ 
 
 DAYS 
 
 FIG. 13. Weight losses. 10-pound prints. Paraffined. 
 
 90 
 
 50 this ratio was slightly diminished, but was in the same general 
 direction. At 40 a peculiarity is observable in both the print and the 
 daisy size, in that the paraffined cheese lost a trifle more than the 
 unparaffined lot. We do not think this apparent paradox can be 
 explained on the basis of errors in weighing, as there were five
 
 36 BUREAU OF ANIMAL INDUSTRY. 
 
 unparaffined and seventeen paraffined print cheeses and twenty-four 
 unparaffined and four paraffined 20-pound cheeses in these experi- 
 ments. Also the weighings of these cheeses were made at frequent 
 intervals and in every case the same relation AMIS observed. Further 
 experiments are in progress to test the accuracy of these observations. 
 In the paraffined cheese at 40 the losses were reduced practically to 
 a minimum, as was also the case with the unparaffined at this tempera- 
 ture. As evaporation would certainly be lessened in the paraffined 
 lot, the uniformity of loss between these and the unparaffined still 
 further substantiates the view advanced earlier that these losses are 
 not so much due to shrinkage from evaporation as they are to meta- 
 bolic activities of organisms and possibly chemical transformations 
 within the cheese. 
 
 PART II. EFFECT OF TEMPERATURE ON QUALITY OF CHEESE. 
 A. COURSE OF CURING AT DIFFERENT TEMPERATURES. 
 
 Originally it was planned to have the cheese judged by commercial 
 experts, but it was found impossible to arrange for a sufficiently large 
 number of such tests to closely follow the progressive changes which 
 occurred in the course of the ripening of the cheese. Hence, in addi- 
 tion to the examinations made by the jury of commercial experts, the 
 cheese was carefully scored at Waterloo by Mr. Baer at frequent 
 intervals. The full details of these examinations, which include 
 numerical and descriptive scores, as well as the intrinsic value of the 
 cheese at the different periods when it was examined, are presented in 
 
 the appendix (p. 57.) 
 
 
 COURSE OK RIPENING IN TYPE I. 
 
 This type was represented b} r four different lots of Wisconsin cheese. 
 All of them were well-cooked, firm-bodied, slow-ripening cheese that 
 may be regarded as typical Cheddars. In one case the milk from 
 which the cheese was made was evidently tainted, as the cheese was 
 slightly off at the outset. 
 
 The results of these periodical scores by Mr. Baer show that good 
 cheese was produced at all temperatures in the first three lots. Natu- 
 rally that cured at 60 developed more rapidly than the goods cured 
 at lower temperatures, but it should be noticed that even at this tem- 
 perature some of the firm-textured cheese went off in five months. 
 At 50 and 40 the cheese was about six weeks to two months behind 
 the 60 in development, but in time it reached as high as the 60 lot, 
 and generally of a better quality, and kept this maximum condition 
 much longer than the 60. This enhanced keeping quality was more 
 pronounced at 40 than at 50.
 
 THE COLD CURING OF CHEESE. 
 
 37 
 
 In the lot made from tainted milk (La Crosse, p. 58) the imperfect 
 condition was pronounced at all temperatures, but was more promi- 
 nent at 60 than below. 
 
 In studying the detailed scores by Mr. Baer, presented in the appen- 
 dix, it is possible to combine the numerical scores of the four different 
 lots of Wisconsin cheese belonging to the same type and so obtain 
 a set of averages, as to flav r or, texture, and price, which indicate clearly 
 the progress of the curing of these various lots at the different tem- 
 peratures. In the following table these summaries are included: 
 
 Summary of scores and valves of cheese in type I ( firm export type) . 
 
 Age (months). 
 
 Flavor (standard 45). 
 
 Texture (standard 30). 
 
 Price (standard 
 13 cents). 
 
 40. 
 
 50. 
 
 60. 
 
 40. 
 
 60. 
 
 60. 
 
 40. 
 
 50. 
 
 60. 
 
 1 
 
 33.3 
 37 
 41.5 
 43 
 43.8 
 
 34.3 
 38.3 
 42.3 
 41 
 
 35.8 
 39 
 42.3 
 39.5 
 
 23.3 
 26 
 28.6 
 29.3 
 29 
 
 22.3 
 25.3 
 28.5 
 29 
 
 24.3 
 26.8 
 29 
 27.5 
 
 
 
 
 2 
 
 10 
 11.81 
 12.69 
 12. 75 
 
 10.5 
 12.4 
 12 
 
 10.8 
 12.4 
 11.44 
 
 3 
 
 5. 
 
 8 
 
 
 
 
 
 
 
 
 
 
 flavor. The variation in flavor observed at the different tempera- 
 tures is more marked than any other characteristic. This range in 
 flavor is also shown graphically in figure 14. From this it appeal's 
 
 POINTS^ 
 45 
 
 40 
 
 55 
 
 30 
 
 FIG. 14. Flavor for type I. 
 
 that at the higher temperatures the flavor is more developed during the 
 earlier ripening stages, but as the cheese increases in age the quality
 
 Bl'RKAU OF ANIMAL INDUSTRY. 
 
 of the flavor at the higher temperatures deteriorates more rapidly than 
 in the cold-cured goods. At the end of live months the 4<> was still 
 improving, and even at this time was higher than at any period with 
 the 50 and 60. At present writing (eight months), the cold-cured 
 cheese is still of excellent quality, and shows no signs of deterioration. 
 Texture. The texture of the cheese followed quite closely a devel- 
 opment similar to that noted tinder "Flavor." In the earlier stages 
 the 60 had the highest score, but it reached its maximum in three 
 months, while the 50 and 40 continued to improve up to the end of 
 the test, and was higher in the 40 at this time than at any time in the 
 60. This condition is shown in figure 15. 
 
 POINTS 
 
 50 
 
 60 
 
 MONTHS 
 
 Fin. 1">. Texture for typo I. 
 
 Price. Figure 10 presents the range in intrinsic value throughout 
 the test. The improved condition with reference to flavor and texture 
 naturally reappears in this commercial standard, in which the 40 
 cheese, while developing somewhat more slowly, soon passes both the 
 50 and 00, and continues to improve while the two latter decline 
 toward the end of the experiment. 
 
 The beneficial effect of cold-curing on this firm type of cheese is 
 strikingly apparent from the above data and diagrams. Not only was 
 this cold-cured cheese free from any bitterness or taint incident to the 
 curing process, but it was much improved in texture, as is evident 
 from Plate I, which shows the appearance of cheese made from the 
 same vat but cured at approximately 40, 50, and 60 F. When the 
 cheese is cold cured the body is much closer, as the curd particles are 
 subject to more pronounced shrinkage at higher temperatures, which 
 causes the formation of these irregular, ragged cracks. This is per-
 
 BULLETIN No. 49, B. A. I. 
 
 PLATE I. 
 
 THREE CHEESE SECTIONS TYPE I. 
 Cheese at top cured at -10, in middle at 50, and at bottom at t>0 .
 
 BULLETIN No, 49, B. A. I. 
 
 PLATE II. 
 
 Two VERTICAL CHEESE SECTIONS TYPE I. 
 
 Cheese cured at 40 on left and cheese cured at 00 OH right.
 
 THE COLD CURING OF CHEESE. 
 
 39 
 
 haps rendered more obvious in Plates II and III, in which the cheese 
 cured at 40 and 60 are shown. When it is remembered that the 
 results ordinarily obtained in factory curing are not anything, like as 
 satisfactory as those shown in the cheese cured at 60, the improve- 
 ment in quality, as shown by the texture of the cheese cured by the 
 cold-curing process over that now in vogue, is emphasized still more. 
 
 CENTS. 
 
 12 
 
 JO 
 
 \60' 
 
 MONTH5 
 
 FIG. 16. Price for type I. 
 
 The 50 C cheese stands intermediate between the distinctively cold- 
 cured product and that obtained under best present conditions without 
 artificial refrigeration. Emphasis has already been laid upon the fact 
 that a considerable improvement in quality is to be expected where a 
 slight diminution in temperature is secured over that found in the 
 best type yf factory curing now in vogue. This system of *' cool- 
 curing' 1 t' % at is, the use of a temperature from 52 to 58 C F., as 
 recently advocated by the Canadian authorities" stands midway 
 between the cold-curing process and the system now most frequently 
 in use. The benefits to be gained by this system are evident from the 
 Canadian experiments, iu which 480 pairs of cheeses were cured, one 
 
 J. A. Ruddick in paper presented at the Ontario Dairymen's Association, Janu- 
 ary, 1903.
 
 40 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 of each lot being kept at 52 to 58, while the other was ripened in an 
 
 ordinary curing room (01 to 70). Quoting Mr. Ruddick's paper, he 
 
 POINTS 
 
 46 
 4-0 
 
 36 
 30 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 A 
 
 :; >^ 
 
 ^L 
 
 
 
 t 
 
 / 
 / 
 
 / 
 
 71 
 
 
 Stfv 
 
 
 
 / 
 / 
 / 
 
 i 
 / 
 
 i 
 
 l 
 I 
 
 
 
 
 
 
 
 
 
 
 
 MONTH5 
 
 FIG. 17. Flavor for type II. 
 
 says that "in every case the cool cured (cheese) nas been pronounced 
 the best in quality.'' 
 
 PO 
 30 
 
 26 
 
 22 
 
 Po 
 
 NTS 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 / 
 
 
 
 r_^^ 
 
 
 eg.-; 
 
 % 
 
 
 
 
 
 >*d 
 
 
 
 I L 3 
 
 MONTHS. 
 
 FIG. 18. Texture fo 
 
 From the experiments detailed above it appears that further 
 improvement in quality is possible if the curing temperature is still
 
 THE COLD CUEING OF CHEESE. 
 
 41 
 
 further reduced (40 to 50 F.). It must be remembered in this com- 
 parison that the highest temperature we employed is much lower than 
 the average factory curing room. The difference in quality between 
 cold-cured and ordinary-cured cheese would be much greater than 
 that represented in this work. 
 
 The cheese of this type at 60 ripened rapidly and showed an excel- 
 lent quality in all lots but one, which was tainted from the beginning, 
 but they all passed their prime in three months and showed marked 
 deterioration by the end of five months. 
 
 With this type of cheese it must be remembered that the quality of 
 the flavor produced at low temperatures is quite different from that 
 found at 60. Cold-cured cheese possesses a very mild but perfectly 
 clean flavor, together with a solid waxy texture. 
 
 COURSE OF RIPENING IN TYPE II. 
 
 The cheese in this type is not so uniform in its make-up as that of 
 type I, but it represents that type of American product in which less 
 acid is developed than is found in the normal Cheddar cheese. This 
 cheese is more open in texture and contains a considerable number of 
 mechanical and small Swiss holes as shown in Plate III. The cheese 
 was somewhat low in flavor, due in all probability to the milk and 
 method of manufacture, and not to the curing, as this defect was quite 
 as apparent at the lower temperatures as at 60. 
 
 The Iowa cheese was found to be of only fair quality, but at all 
 ages was better at 40 than at other temperatures, although the differ- 
 ence is considerably less than it was with the firmer Wisconsin type of 
 cheese. 
 
 The Illinois cheese was quite similar to the Iowa lot, but the texture 
 of this cheese at 60 was considerably more impaired than that 
 obtained at the lower temperatures. 
 
 The following table gives the summary of the scores of these two 
 lots (Iowa and Illinois) taken at intervals during the life of the 
 cheese. 
 
 Summary of scores of cheese and values in type II (siveet-curd). 
 
 Age in months. 
 
 Flavor (standard 45). 
 
 Texture (standard 30). 
 
 Price (standard 13 
 cents). 
 
 40. 
 
 50. 
 
 60. 
 
 40. 
 
 50. 
 
 60. 
 
 22 
 22 
 23.5 
 25 
 
 40. 
 
 50. 
 
 60. 
 
 1 
 
 
 
 35 
 36.5 
 40 
 35 
 
 
 
 
 
 9.6 
 9.75 
 10.87 
 10.25 
 
 2 
 
 37.5 
 40.5 
 39 
 
 38 
 40.5 
 
 38 
 
 23.5 
 27 
 26 
 
 25 
 26 
 26 
 
 10 
 11.7 
 11 
 
 10.25 
 11.13 
 10.75 
 
 3 
 
 
 
 In the accompanying diagrams the above tabular data are pictori- 
 ally represented.
 
 42 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 Flavor. Figure 17 shows the course of development of the flavor. 
 While there was not much difference in the maximum flavor produced 
 (one-half point), still the cold-cured cheese maintained a higher flavor 
 than the 60 throughout the whole experiment. The rapid deteriora- 
 tion of the (iO was especially marked. 
 
 CENTS 
 
 
 MONTHS 
 
 FIG. 19. Price for typo II. 
 
 Texture. In texture, both the 40 and 50 were much superior to 
 the 60 cheese, as is evident from figure 18. 
 
 Attention should also be directed in Plate III to the presence of the 
 numerous white specks which only appear in the cold-cured cheese. 
 
 POI 
 
 45 
 -*& 
 
 NTS 
 
 
 
 
 
 
 
 
 / 
 
 
 
 
 
 
 N 
 
 ^ 
 
 
 ,'* 
 
 / 
 
 
 \ 
 N 
 
 \ 
 
 / 2. 
 
 MONTHS. 
 
 FIG. 20. Flavor for type III.
 
 BULLETIN No. 49. B. A. I. 
 
 PLATE 
 
 " * % 
 
 : ,, A_ . . 
 
 Two CHEESE SECTIONS TYPE II. 
 
 Cheese cum! at JO on top, cheese cured at 00 on bottom.
 
 THE COLD CURING OF CHEESE. 
 
 43 
 
 These small spots have always been found in our cheese cured at tem- 
 peratures of 50 and below. 
 
 Price. The commercial standard shows again the improvement in 
 value and the maintenance of this improved condition for a longer 
 period of time, as is evident from figure 19. 
 
 COURSE OP RIPENING IN TYPE III. 
 
 This type represents the softer make of cheese intended for home 
 trade, and one which cures more quickly, and therefore does not keep 
 
 POIN 
 30 
 
 SQ 
 6 
 2f 
 
 : S2 
 
 i j 
 f>{\ 
 
 TS 
 
 
 
 
 
 
 
 
 / 
 
 ^^-~. 
 
 
 
 
 ^7 
 
 Ac? 
 
 
 ^ 
 
 
 fcO" 
 
 / 
 
 / 
 
 
 
 
 
 
 
 m 
 
 I 23 
 
 MONTHS. 
 FIG. 21. Texture for type III. 
 
 as long as the firmer Cheddar type. This type is represented by four 
 different lots of Michigan cheese made at the same factory. They 
 were not of standard quality, but were too acid. The first three lots 
 were materially delayed in transit and consequently had undergone 
 considerable change before being cold-cured. From the detailed data 
 given in the appendix (p. 68-70) it is evident that lot 4 was the best, 
 and in this lot the 40 and 50 were both better than the 60. 
 
 The average results at the different temperatures are shown in 
 the following table: 
 
 Summary of scores and values of cheese in type III (soft Michigan cheese). 
 
 Age (months). 
 
 Flavor (standard 45). 
 
 Texture (standard 30). 
 
 Price (standard 13 
 cents). 
 
 40 
 
 50 
 
 GO 
 
 40 
 
 50 
 
 60 
 
 40 
 
 50 
 
 60 
 
 1 
 
 
 
 33 
 37 
 40.2 
 37.7 
 
 
 
 23 
 23.3 
 25.3 
 25.5 
 
 
 
 9 
 10.5 
 11.5 
 10 
 
 2 
 
 32.6 
 39 
 37.7 
 
 35.3 
 39.5 
 37 
 
 21.7 
 26. 3 
 25.8 
 
 22.7 
 26.3 
 25.5 
 
 9.3 
 11.25 
 
 10.4 
 
 10.2 
 11.4 
 10.2 
 
 3 
 

 
 44 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 I 4 ' I vor. In this case the flavor of the 4 lots was poor, only once 
 exceeding 40 points. While the 60 scored higher at one time than 
 the cheese at the other two temperatures, the 40 cheese at five months 
 qqualed the flavor of the higher temperature cheese at this time, as is 
 shown in the table and also in figure 20. 
 
 Texture. Figure 21 shows graphically the texture scores presented 
 in the above table. The 60 cheese was materially better in the begin- 
 ning, but fell slightly behind at the three months' period. 
 
 Price. The difference in price of this cheese at three months was 
 inconsequential, and from this date the cheese at all temperatures fell 
 off rapidly in value as shown in figure 22. 
 
 CENTS. 
 
 II 
 
 10 
 
 
 MONTHS 
 
 FIG. 22. Price for type III. 
 
 All four lots of these Michigan goods were more or less delayed in 
 transit, although lot four was no more so than some of the cheese in 
 the other types. But with this moist, quick-curing cheese it was 
 much more susceptible to temperature influences, and hence was 
 materially impaired before being put in storage. This condition, 
 taken in connection with the inferior make (high acid), renders this 
 part of the experiment unsatisfactory. 
 
 B. EXAMINATION BY COMMERCIAL EXPERTS. 
 
 In accordance with the plan originally outlined, the cheese in these 
 experiments was subjected to a close examination by a jury of com- 
 mercial experts, who had no knowledge as to the previous treatment
 
 THE COLD CURING OF CHEESE. 
 
 45 
 
 which the cheese had received. The complete data as to their scores, 
 price assigned, etc., are given in the appendix (p. 57). From these 
 data the following table of averages for each lot of cheese is compiled, 
 including the scores made when the cheese was, respectively, three and 
 five months old: 
 
 Comparison of average numerical and commercial scores made by jury when the cheese VMS 
 
 3 and 5 months old. 
 
 FIRST JURY TEST (3 MONTHS). 
 
 
 At 40. 
 
 At 50. 
 
 At 60. 
 
 
 Id 
 
 o 
 
 
 
 
 (4 
 
 O 
 
 
 
 
 o 
 
 
 
 
 
 > 
 
 ** 
 
 o 
 
 O 
 
 > 
 
 *[ 
 
 
 o' 
 
 > 
 
 +2 
 
 
 
 O 
 
 
 K 
 
 1 
 
 "3 
 
 
 
 OS 
 
 
 
 1 
 
 a 
 
 c 
 
 AH 
 
 g 
 
 H 
 
 8 
 
 
 
 Type I (typical Cheddar) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Wisconsin: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 T. J. Boaz . . . 
 
 41.3 
 
 25.8 
 
 11.8 
 
 12.3 
 
 43.3 
 
 27.6 
 
 14.3 
 
 12.6 
 
 42.3 
 
 28.6 
 
 14.0 
 
 12.4 
 
 H. J. N.,Muscoda 
 
 42.3 
 
 26.3 
 
 15 
 
 12.2 
 
 44.1 
 
 27.8 
 
 15 
 
 12.6 
 
 43.6 
 
 27.8 
 
 15 
 
 12.5 
 
 P. H. K., Nicholson... 
 
 44 
 
 28.6 
 
 14.8 
 
 12.8 
 
 44 
 
 28.3 
 
 14.6 
 
 12.6 
 
 43 26.3 
 
 14.2 
 
 12.3 
 
 La X, La Crosse 
 
 43.3 
 
 28.6 
 
 14.3 
 
 12.6 
 
 43 
 
 28.3 
 
 14.3 
 
 12.6 
 
 42 27. 3 14. 3 
 
 12.3 
 
 Total 
 
 
 
 
 
 
 
 
 
 
 
 170.9 
 
 109.3 
 
 55.9 
 
 49.9 
 
 174.4 
 
 112 
 
 58.2 50.4 171.9 110 57.5 
 
 49.5 
 
 
 
 
 
 
 
 
 
 
 
 42.7 
 
 27.3 1 14 
 
 12.5 
 
 43.6 
 
 28 
 
 14.5 
 
 12.6 
 
 43 
 
 27.5 
 
 14.4 
 
 12.4 
 
 Type II (sweet-curd) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Iowa: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 E. G H. Union 
 
 42.6 
 
 27.6 
 
 13.6 
 
 12.3 
 
 42.6 
 
 26.6 
 
 13 
 
 12.2 
 
 42.6 
 
 28 
 
 13.2 
 
 12.4 
 
 Illinois: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 J. B. G., Sterling 
 
 40.6 
 
 25.6 
 
 14.3 
 
 11.2 
 
 40 
 
 25 
 
 14 
 
 11.1 
 
 40 
 
 24.6 
 
 14 
 
 11.1 
 
 Total 
 
 83 2 
 
 53.2 
 
 27.9 
 
 23 5 
 
 82.6 
 
 51.6 
 
 27 
 
 23 3 
 
 82 6 
 
 52 6 
 
 27 2 
 
 23.5 
 
 Average 
 
 
 
 
 
 
 
 
 
 
 
 
 
 41.6 
 
 26.6 
 
 13.9 
 
 11.7 
 
 41.3 
 
 26.8 
 
 13.5 
 
 11.6 
 
 41.3 
 
 26.3 
 
 13.6 
 
 11.7 
 
 Type III (soft). 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Michigan: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 A. H. B., Merrill, I.... 
 
 39.6 
 
 26.0 
 
 13 
 
 11.9 
 
 40.6 
 
 26.6 
 
 13 
 
 12.2 
 
 41 
 
 26 
 
 13 
 
 12.2 
 
 A. H. B., Merrill, II... 
 
 40.6 
 
 26.3 
 
 12.5 
 
 11.8 
 
 41.6 
 
 27.6 
 
 13.3 
 
 12.1 
 
 40 
 
 26.6 
 
 12.6 
 
 12 
 
 A. H. B., Merrill, III.. 
 
 40.3 
 
 27.3 
 
 13 
 
 11.3 
 
 42.6 
 
 28 
 
 13.3 
 
 12 
 
 40.3 
 
 26.3 
 
 13 
 
 11.5 
 
 A. H. B., Merrill, IV.. 
 
 42 
 
 28 
 
 13.6 
 
 12.3 
 
 41 
 
 26.6 
 
 12.6 
 
 11.8 
 
 42 
 
 27 
 
 12.6 
 
 12 
 
 Total 
 
 162.5 
 
 107 6 
 
 52 1 
 
 47 3 
 
 165 8 
 
 108 8 
 
 52 2 
 
 48 1 
 
 163 3 
 
 105 9 51 2 
 
 17 7 
 
 Average 
 
 
 
 
 
 
 
 
 
 
 
 
 40.6 
 
 26.9 
 
 13 
 
 11.8 
 
 41.4 
 
 r f 
 
 13 
 
 12 
 
 40.8 
 
 26.5 
 
 12.8 
 
 11.9 

 
 46 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 ('<>iiil>(irixun of iii-cnif/i' ininnricdl <m<I commercial wo/v.t mail*- Inj junj irln'n tin 1 r/v.sr 
 
 3 and ~> month* <>/<! Continued. 
 
 SECOND JURY TKST (5 MONTHS). 
 
 
 At 40. 
 
 At 50. 
 
 At 60. 
 
 Flavor. 
 
 "fi 
 9 
 H 
 
 
 
 6 
 
 tj 
 
 _o 
 
 
 
 Flavor. 
 
 t< 
 CD 
 
 H 
 
 'B 
 
 8 
 
 eja 
 
 
 
 
 
 Flavor. 
 
 M 
 
 9 
 
 H 
 
 % 
 
 8 
 
 CD 
 
 D 
 
 ! 
 
 Type I (typical <'h<'dd<ir). 
 
 Wisconsin: 
 T. J. Bouz 
 
 43.5 
 44 
 41 
 41 
 
 28.5 
 29.5 
 
 28 
 27.5 
 
 15.0 
 15 
 15 
 13.5 
 
 12.8 
 13 
 12.6 
 12.1 
 
 40.0 
 43.5 
 41.5 
 40 
 
 28.5 
 28.6 
 28.5 
 26.5 
 
 15.0 
 15 
 15 
 12.5 
 
 12.5 
 12.9 
 12.6 
 11.9 
 
 38.5 
 43 
 42 
 35 
 
 28.5 
 28 
 28.5 
 25 
 
 15.0 
 15 
 15 
 14 
 
 12.4 
 12.8 
 12.8 
 11 
 
 H. J. N., Muscoda 
 P. H. K., Nicholson... 
 La X, La Crosse 
 
 Total 
 
 1C9. 5 
 
 113.5 
 
 58.5 
 
 50.5 
 
 165 
 
 112 
 
 57.5 
 
 49.9 
 
 158.5 
 
 110 
 
 59 
 
 49 
 
 42.4 
 
 28.4 
 
 14.6 
 
 12.6 
 
 41.2 
 
 28 
 
 14.4 
 
 12.5 
 
 39.6 
 
 27.5 
 
 14.7 
 
 12.2 
 
 Type II (sweet-curd). 
 
 Iowa: 
 E. G. H., Union 
 
 41.5 
 
 38.5 
 
 26 
 24.5 
 
 13 
 13.5 
 
 12 
 11 
 
 39.5 
 39 
 
 .25 
 25.5 
 
 13 
 13.5 
 
 11.5 
 11.1 
 
 
 
 
 
 Illinois: 
 J. B. G., Sterling 
 
 39 
 
 25 
 
 13.5 
 
 11 
 
 Total 
 
 80 
 
 50.5 
 
 26.5 
 
 23 
 
 78. 5 50. 5 
 
 26.5 
 
 22.6 
 
 
 
 
 Average 
 
 
 
 
 
 40 
 
 25. 2 
 
 13.2 
 
 11.5 
 
 39.2 
 
 25.2 
 
 13.2 
 
 11.3 
 
 39 
 
 25 
 
 13.5 
 
 11 
 
 Type III (soft) . 
 
 Michigan- 
 A. H. B., Merrill, I.... 
 A. H. B., Merrill, II... 
 A. H. B., Merrill, III.. 
 A. H. B., Merrill, IV.. 
 
 Total... 
 
 36 
 40 
 38 
 43 
 
 26 
 26 
 
 27 
 27 
 
 11 
 11 
 
 13 
 12 
 
 11.6 
 11 
 11.3 
 12.3 
 
 36.5 
 38.5 
 39.5 
 42.5 
 
 26.5 
 
 25. 5 
 25.5 
 27.5 
 
 11.5 
 11 
 11 
 12.5 
 
 11.8 
 11 
 11.4 
 12.3 
 
 37 
 37.5 
 38.5 
 40.5 
 
 26. 5 
 25.5 
 26 
 25 
 
 11 
 11 
 12.5 
 11 
 
 11.6 
 11 
 11.4 
 
 11.8 
 
 157 
 
 106 
 
 47 
 
 46.2 157 
 
 105 
 
 46 
 
 46.5 
 
 153.5 103 
 
 45. 5 
 
 45.8 
 
 Average 
 
 39.2 
 
 26.5 
 
 11.7 
 
 11.5 
 
 39.2 
 
 26.2 
 
 11.5 
 
 11.6 
 
 38.4 
 
 25.7 
 
 11.4 
 
 11.4 
 
 
 In the first test the jury consisted of Messrs. White, Millar, and Kirk- 
 patrick. In the second test, made when the cheese was 5 months old, 
 one of the judges (Kirkpatrick) was unfortunately unable to assist. 
 It is therefore impossible to compare with each other the average 
 scores secured in these two tests, as the judgment of the different 
 members of the jury naturally is not uniform. In comparing, there- 
 fore, the course of ripening in the three and five months' tests, it will 
 be necessary to correct the averages given by eliminating the score of 
 the judge who was absent in the second test. 
 
 For purposes of study, however, the two tests can be considered 
 independently and the influence of the different temperatures on the 
 character of the cheese determined. 
 
 KESULTS OF FIRST JURY TRIAL. 
 
 When the cheese had been cured for three months, the sample 
 cheese which had been tested previously at monthly intervals by Mr. 
 Baer, was shipped by refrigerator service to Chicago and submitted 
 to the jury for examination. In the appendix (p. 62) are given the
 
 BULLETIN No. 49, B. A. I. 
 
 PLATE IV. 
 
 THREE CHEESE SECTIONS ILLINOIS CHEESE. 
 Cheese at top cured at 40, in middle at 50, and at bottom at 60.
 
 THE COLD CUKING OF CHEESE. 47 
 
 detailed data collected at this time. The average of these scores for 
 the different types of cheese and at different temperatures is presented 
 in the table on page 45. Necessarily these data must be discussed on 
 the basis of the different types and not considered together. When 
 this is done the following conclusions appear to be warranted. 
 
 Tf/jfe I (firm, solid, export cheese).- In the four lots of cheese which 
 comprised this group the 50 product was higher in flavor twice, 
 the 40 once, and once the 40 and 50 were alike. In no case, even 
 at this age, when the 60 cheese was at its best (as shown by the serial 
 examinations made by Mr. Baer). did this cheese reach as tine a flavor 
 as at the lower temperatures. 
 
 In texture the 40 lot was ahead twice, once the 50 and 60 were 
 alike, and once the 60 was the highest. 
 
 As to price, in no case did the 60 equal the value set upon the cheese 
 cured at the lower temperatures, although the difference given by the 
 judges was slight. It must be remembered that the price assigned by 
 the commercial jury was influenced materially by the fact that there is 
 considerable difference in quality, even among the best types of cheese, 
 without a corresponding difference in price. In the majority of cases, 
 when the cheese scored w r ithin one or two points of perfect, the price was 
 cut from a quarter to a half cent below the market standard (13 cents), 
 simply because the appearance of the cheese on the surface (mold, etc.) 
 warranted this reduction from a purely commercial point of view. 
 The judges were free to admit that intrinsically the cold-cured cheese 
 was of much better quality than is usually obtained in the market. 
 This cheese was box-cured and received no especial care throughout 
 the experiment; consequently the exterior appearance of the same had 
 been impaired. With proper control this condition could have been 
 entirely obviated, as we have been able to show repeatedly where 
 cheese was cold-cured under our direct supervision. 
 
 Type II (sweet-curd cheese). In this type, in which less acid was 
 developed, little or no difference was observed in the Iowa goods; but 
 in the Illinois cheese the 40 product had a better flavor and texture 
 than the cheese cured at 50 or 60. Plate IV shows the appear- 
 ance of the Illinois cheese cured at the three temperatures when 3 
 months old. 
 
 Type III (soft, home-trade cJieese}. This type is represented by four 
 different lots from the same factory. All of the lots were highly acid 
 and were of somewhat inferior make. Then, too, the earlier lots were 
 delayed in transit from the factory to the curing station, so that the 
 results of the experiment should not be considered as necessarily typ- 
 ical of the cold-curing process. In this group of four tests the 50 
 goods were ahead twice on flavor, the 60 once, and once the 40 and 
 <;o were alike. In texture the 50 was highest three times out of 
 four.
 
 48 BUBKAU <>K ANIMAL INDUSTRY. 
 
 (iKNKRAL SUMMARY OI<' THK FIRST (THRKK MONTHS) TKST. 
 
 The cheese was examined at this date by the commercial judges, 
 as it was thought that the highest temperature cheese (60) had reached 
 its maximum condition. It was naturally expected that the <;<i 
 product at this time would rank higher in quality than the cold-cured 
 goods. From the above data, it is evident that such a condition did 
 not obtain, as is indicated in the following summary of scores: 
 
 of average wares for type* I, II, and HI, at three months. 
 
 At 40. 
 
 At 60. 
 
 At 60. 
 
 Average scores of ten lots on flavor 41 66 
 
 42 28 
 
 41 78 
 
 Average scores of ten lots on texture . .. 27. 01 
 
 27 21 
 
 26.85 
 
 Number of times each lot has highest score on flavor 2 
 
 4 
 
 1 
 
 Number of times each lot tied on score on flavor 3 
 
 2 
 
 2 
 
 Number of times each lot had highest score on texture 3 
 
 3 
 
 3 
 
 Number of times each lot tied on score on texture 
 
 1 
 
 1 
 
 
 
 
 From this it appears that the 50 cheese was superior in flavor and 
 texture, not only on the basis of the total scores, but also as to the 
 number of times they ranked highest or equal to the cheese cured at 
 either of the other temperatures. This test was made before the 4<> 
 goods were marketable, but even at this time this cheese compared 
 favorably with the 60 product. 
 
 RESULTS OF SECOND JURY TRIAL. 
 
 The second commercial scoring was made at the end of five months, 
 at which time it was thought that the cold-cured goods could best be 
 judged from a market point of view. The results of this scoring 
 follow: 
 
 Type I. In the four lots tested of this firm-bodied cheese, the 40 
 was highest in flavor three times and the 60 once. Averaging the 
 total scores shows that the 40 cheese scored 2.8 points higher than 
 the 00, ajid even the 50 was 1.6 points above the cheese held at what 
 hao been considered ideal curing -conditions. 
 
 In texture the 40 was highest twice, while in the other cases the 
 scores were equal. Numerically, the average texture of the 40 was 
 nearly a point above the 60. At this age the 60 goods began to show 
 signs of deterioration, while the cold-cured goods kept much better. 
 
 Type IL In this test one lot of the 60 goods (Iowa) was mislaid 
 in transit, and hence was not tested, but in this case the 40 was "2 
 points above the 50 in flavor, and 1 point on texture. In the Illinois 
 cheese but little difference was observed. 
 
 Type III. In this softer cheese, twice the 40 scored highest in 
 flavor, the 50 and 60 once each. On texture the 40 scored highest 
 twice, the 50 once, and the 50 and 60 tied once.
 
 THE COLD CURING OF CHEESE. 
 
 GENERAL SUMMARY OF SECOND (FIVE MONTHS) TEST. 
 
 49 
 
 In this test the average score, as well as the number of times any 
 lot has scored the highest, shows that the 40 cheese was superior to 
 those at either of the other temperatures, while at this age the 60 
 cheese showed that it had passed its prime. The summary of these 
 scores is indicated below: 
 
 Summary of average scores for types I, II, and III, at fire months. 
 
 
 At 40. 
 
 At 50. At 60. 
 
 Average scores of nine lots on flavor . 
 
 40.65 
 
 40. 05 39. 
 
 Average scores of nine lots on texture 
 
 27.0 
 
 26. 75 26. 4 
 
 Number of times each lot had highest score on flavor 
 
 6 
 
 1 2 
 
 Number of times each lot tied on score on flavor 
 
 
 
 1 1 
 
 Number of times each lot had highest score on texture 
 
 
 2 
 
 Number of times each lot tied on score on texture. . . 
 
 1 
 
 3 i 3 
 
 COMPARISON OF THE FIRST AND SECOND JURY TRIALS AS INDICATING THE KEEPING 
 
 QUALITY OF THE CHEESE. 
 
 It is important to compare the scores of the commercial judges made 
 at the first and second jury trials, as in this way it is possible to study 
 the keeping quality of the cheese cured at different temperatures. 
 Unfortunately one of the judges could not be present at the second 
 test. Therefore the judgment of the other two has been used in 
 comparing the data of the two tests. The average scores of flavor 
 and texture of these judges, made at the first and second trials, are 
 given below: 
 
 Comparison of average scores made by the same judge* at the 3 and 5 months' tests. 
 
 At 40 F. 
 
 At 50 F. At 60 F. 
 
 Type. Three 
 months. 
 
 Five 
 months. 
 
 Differ- 
 ence. 
 
 Three 
 months. 
 
 Five 
 months. 
 
 Differ- 
 ence. 
 
 Three 
 months. 
 
 Five 
 months. 
 
 Differ- 
 ence. 
 
 Flavor (standard 1*>). 
 1 42.4 
 
 42.4 
 40 
 39. 2 
 
 28.4 
 25.2 
 26.5 
 
 12.6 
 11.5 
 11.5 
 
 
 1.5 
 1.1 
 
 a -1.4 
 1.3 
 0.4 
 
 '' 
 
 43.2 
 41.3 
 40.8 
 
 27.8 
 25.8 
 27 
 
 12.6 
 11.6 
 11.9 
 
 41.2 
 
 39.2 
 39.2 
 
 28 
 25.2 
 26.2 
 
 12.5 
 11.3 
 11.6 
 
 2 
 2.1 
 
 1.6 
 
 2 
 
 42.5 
 41 
 40.4 
 
 27.2 
 26 
 26 
 
 . 12.4 
 11.7 
 11.9 
 
 39.6 
 39 
 38.4 
 
 27.5 
 25 
 25.7 
 
 12.2 
 11 
 11.4 
 
 2. 
 2 
 2 
 
 -0.3 
 1.0 
 0.3 
 
 0.2 
 0.7 
 0.5 
 
 II 41 5 
 
 III... . 40 3 
 
 Texture (standard 30). 
 I 27 
 
 II 26 5 
 
 0.6 
 0.8 
 
 0.1 
 0.3 
 0.3 
 
 III. ... 26 1 
 
 Price (standard, 13 cents).' 
 I !> 4 
 
 II 11.7 
 
 -0.2 
 0.1 
 
 III 11 6 
 
 
 Where quality improved with age instead of deteriorating, it is indicated in column of difference 
 by the use of the minus sign. 
 
 4189 No. 4903 4
 
 50 BUREAU OF ANIMAL INDUSTRY. 
 
 The above table is instructive in showing the progress of the curing 
 at three and five months periods. 
 
 T;ijK' J. With reference to flavor, type I showed its better keeping 
 qualities, inasmuch as it held its own at 40^, while at 50 the cheese 
 had deteriorated 2 points and at (50 2.!> points. The texture improved 
 at all temperatures as the age increased, but was much more pronounced 
 (over a point) at 40 than at 50 U or 00 . This improvement in flavor 
 and texture is also reflected in the enhancement in commercial value. 
 The 40 gained 0.2 cent per pound in three to five months, while the 
 50 fell off 0.1 cent and the 60 0.2 cent per pound. Thus in all ways 
 the advantage of cold curing is evident on this firm, solid type of the 
 Wisconsin cheese. 
 
 Type II. In this type, in which less acid was developed than in the 
 typical Cheddar type, the deterioration in flavor was less at 40 than 
 at either 50 or 60. In texture, however, all scored lower at five 
 months, the data showing a wider difference at 40 than at the other 
 two temperatures. In price, however, the cheese was considered to 
 be worth 0.2 cent per pound more at 40. while the 60 cheese had 
 depreciated 0.7 cent. 
 
 Type ILL. In the softer Michigan make, in which more rapid dete- 
 rioration would bo expected, the falling off in flavor was 2 points at 
 60 as against 1.1 points at 40. In texture the 40 improved 0.4 
 point, while the oth,)r two depreciated 0.8 and 0.3 point, respectively. 
 In price, all these goods were of less value at five months than at 
 three, but they had depreciated 0.5 cent at 60 and only 0.1 cent 
 at 40. 
 
 Summarizing the above, there can be no question but that the keep- 
 ing quality of all of these various types of American cheese is improved 
 by curing them at these lower temperatures. This is more evident 
 with the firm, solid Wisconsin type of Cheddar than with the softer, 
 quick-curing goods; but even these can be held with less deterioration 
 at these temperatures than is possible under present curing conditions. 
 
 SUMMARY OF EFFECT OF TEMPERATURE ON QUALITY. 
 
 As the three different types of cheese represented in these experi- 
 ments varied so much in character, it will be fairer to state the con- 
 clusions with relation to each separately. The scores on these lots of 
 cheese were made separately by our own cheese expert throughout the 
 whole curing period, and also at stated intervals by the commercial 
 judges. 
 
 Type I (Jim i -bodied, typical Cheddar cheese). At 60 F. flavor 
 developed more 'rapidly than at lower temperatures, but the maximum 
 score at this temperature, as indicated by Baer, was equaled or exceeded 
 by the maximum score at 50 or 40. In the scoring made by the
 
 THE COLD CUEING OF CHEESE. 51 
 
 commercial jury the 50 C averaged 0.6 point higher than the 60', when 
 cheese was 3 months old. When 5 months old, the 40 was 2.8 points 
 higher than the 60, and the 50-1.6 points higher. 
 
 In texture the course of development was quite the same, the judges 
 scoring the 50 ahead at 3 months, but at 5 months the -0 averaged 
 nearly a point higher than the 60. 
 
 Type II (sweet-curd type). In this low-acid cheese the course for 
 ripening followed the same rule as in the above type, although this 
 cheese was inferior in quality to the preceding type. 
 
 Tyj)e III (soft home-trade type). The results on this quick-curing 
 type of cheese were affected by the delay in transit, which permitted 
 of a considerable degree of ripening before the cheese was put in the 
 curing rooms. In this type of cheese the improvement was less 
 marked, but when the enhanced keeping quality is considered, the 
 cold- curing process was found to be advantageous even under these 
 advanced conditions. 
 
 C. INFLUENCE OF PARAFFINING ON QUALITY OF CHEESE. 
 
 With the use of lower temperatures for curing, a higher degree of 
 saturation of the atmosphere is always found, which greatly promotes 
 the development of mold, and this growth injures the salability, though 
 not the quality, of the cheese, and hence many attempts have been made 
 to overcome the difficulty. The most efficient method yet proposed is 
 to coat the surface of the cheese with an impervious layer, which, by 
 excluding oxygen, prevents development of molds. For this purpose 
 the cheeses are immersed in a bath of melted paraffin, which, upon 
 cooling, adheres closely to the surface. While this effectually accom- 
 plishes the desired end, it is a question of importance whether the 
 quality of the cheese so treated is affected prejudicially or not. It is 
 possible to conceive that the retention of all volatile decomposition 
 products within the cheese might injure the flavor of the product. 
 
 In these cheese-curing experiments it was thought advisable to insti- 
 tute a series of trials to determine what influence paraffining had on 
 the quality, as shown by the flavor and texture scores. For this pur- 
 pose the cheese which was used in the experiments on shrinkage (La 
 Crosse lot) was scored by Mr. Baer, and was also submitted to the 
 experts for scoring at the regular periods. These scores are to be 
 found in the appendix (pp. 58 and 6-), but, in order to permit of a more
 
 52 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 read}' comparison, a summary of the flavor and texture scores of the 
 paraffined and the normal cheese is presented in the following table: 
 
 Comparative scores of paraffined and unparafflned cheese (<l<tixi<'x <nul 10-pound prints). 
 
 20-POUND DAISIKS. 
 
 Curing temperature. 
 
 Age by 
 months 
 
 Flavor. 
 
 Texture. 
 
 Paraf- 
 fined. 
 
 Unpar- 
 affincd. 
 
 Difference. 
 
 Paraf- 
 fined. 
 
 Unpar- 
 afflned. 
 
 Difference. 
 
 Paraf- 
 fined. 
 
 Unpar- 
 
 affined. 
 
 Paraf- 
 fined. 
 
 I'lipar- 
 aflined. 
 
 40 F 
 
 1 
 
 2 
 3 
 a 3 
 5 
 5 
 1 
 2 
 3 
 a3 
 5 
 "5 
 1 
 2 
 3 
 3 
 5 
 5 
 
 
 30 
 34 
 40 
 43. 3 
 40 
 41 
 30 
 35 
 40 
 43 
 38 
 40 
 28 
 30 
 38 
 42 
 85 
 35 
 
 
 
 
 23 
 26 
 29 
 28.6 
 28 
 27.5 
 24 
 11 
 29 
 28.3 
 27 
 26. 5 
 26 
 27 
 29 
 27. 3 
 25 
 25 
 
 
 
 30 
 43.5 
 43.3 
 40 
 41.5 
 
 
 4 
 
 
 
 
 22 
 29.5 
 28.6 
 29 
 
 27 
 
 
 4 
 
 3.5 
 
 
 0.5 
 
 0.5 
 
 1 
 
 
 
 60 F 
 
 0.5 
 
 
 
 33 
 41 
 43 
 39 
 40.5 
 30 
 33 
 38 
 41. 3 
 38 
 39. 5 
 
 
 2 
 
 23 
 28 
 28.6 
 28 
 26.5 
 22 
 26 
 27 
 27.6 
 98 
 26 
 
 
 4 
 
 1 
 
 1 
 
 1 
 0.5 
 2 
 3 
 
 
 
 
 
 0.3 
 1 
 
 
 60 F 
 
 
 
 
 
 4 
 1 
 
 2 
 
 
 
 
 
 
 0.7 
 
 
 0.3 
 3 
 8 
 
 
 3 
 4.5 
 
 
 
 
 
 lO-Pol'ND PRINTS. 
 
 40 F .. 
 
 1 
 
 2 
 
 38 
 38 
 
 88 
 
 38 
 
 
 
 
 
 
 
 22 
 25 
 
 22 
 25 
 
 
 
 
 
 
 o 
 
 
 "3 
 
 43.3 
 
 43 
 
 0.3 
 
 
 28.3 
 
 27 6 
 
 0.7 
 
 
 50 F 
 
 1 
 
 2 
 
 38 
 41 
 
 38 
 41 
 
 
 
 
 
 
 
 24 
 26 
 
 24 
 26 
 
 
 
 
 
 
 
 
 i 3 
 
 43.3 
 
 43. 3 
 
 
 
 
 
 
 as 
 
 0.6 
 
 
 
 1 
 
 2 
 
 40 
 43 
 
 40 
 42 
 
 
 1 
 
 
 
 26 
 
 28 
 
 25 
 27 
 
 
 ] 
 
 
 
 60 F . 
 
 
 
 
 
 
 
 
 
 
 
 3 
 "3 
 
 45 
 43.3 
 
 44.5 
 
 )' (1 
 
 0.5 
 0.7 
 
 
 29. 5 
 
 28 6 
 
 29.5 
 28 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 '(This indicates that the score made at this time was by the commercial experts. Scores of same 
 date not hearing reference mark are by Mr. Baer. 
 
 From these data it is evident that the difference between the same 
 lot of cheese, when paraffined or unparafh'ned is very slight. If the 
 course of curing is considered, as is shown by the scores of Mr. Baer, 
 which were taken when the cheese was 1, 2, 3, and 5 months old, it is 
 apparent that the application of paraffin has not injured either the 
 flavor or the texture of the cheese. By reference to the column 
 headed "Difference" in the above table, it will be further noted that 
 in the daisies the unparaffined cheese was, with one exception (60),
 
 THE COLD CUBING OF CHEESE. 53 
 
 better at the beginning; but throughout the remainder of the curing 
 and to the end of the experiment the paraffined improved much more 
 rapidly, and without exception was as good as or better than the 
 unparaffined. 
 
 With the prints the difference in scores was practically negligible. 
 
 This same cheese was scored by the commercial experts when it was 
 three and five months old, and it should be noted that the opinions of 
 these experts coincided quite closety with those of Mr. Baer. 
 
 It would be unsafe from these limited experiments to draw any gen- 
 eral conclusions, but so far as they go these trials show that no injurious 
 effect was observed on either the flavor or the texture of the paraffined 
 cheese. 
 
 GENERAL SUMMARY. 
 
 The purpose of the experiments detailed above was to test the value 
 of low temperatures for the curing of cheese made under widely dif- 
 ferent but commercial conditions. To accomplish this purpose, it was 
 deemed advisable to purchase the product from a wide range of terri- 
 tory. This condition rendered it impossible to install the cheese in 
 the curing rooms immediately after it was taken from the press, and 
 hence the full effect of the process is not so evident as would have 
 been the case if the cheese had not had any preliminary curing. 
 
 Naturally a comparison of the cold-curing process would be made 
 with the conditions most frequently found in factories, but in these 
 studies the low temperature cured product has been compared with 
 cheese ripened at about 60 F. a temperature which has hitherto 
 been considered as the best for the ripening of Cheddar cheese. 
 
 EFFECT ON SHRINKAGE. 
 
 When cheese is cold-cured, the losses due to shrinkage in weight 
 are greatly reduced over what occurs under ordinary factor}' conditions. 
 
 (1) Influence of temperature. Cheese cured at 40 F. decreased in 
 weight in ninet} 7 days from 1 to 1.4 per cent, while that cured at 50 and 
 60 F. lost fully three times as much. This saving would be still 
 further increased if comparison were made between the results of cold 
 curing and existing factory conditions. Under prevailing factory 
 practice cheese is sold at a much earlier date than is advisable with 
 cold-cured goods, but the loss under present conditions, for even as 
 brief a curing period as twenty days, is fully four times as great as 
 has occurred in these experiments in a ninety -day period (the minimum 
 curing period recommended) under cold-curing conditions (40 F.). 
 This saving in a factory making 500 pounds of cheese daily would 
 average not less than 15 pounds of cheese per day for the entire season, 
 or considerably more than this if only summer-made cheese was cold 
 cured.
 
 54 BUREAU OF ANIMAL INDUSTRY. 
 
 (2) Influence of type of cheese. In these experiments different tvpes 
 of cheese were used, ranging from the firm, typical Cheddar to the 
 soft, moist, quick-curing cheese made for the home trade. The losses 
 with the firmer type were considerably reduced in comparison with 
 the other, but the conditions to which the softer types of cheese \\ere 
 subjected were not as favorable (because of initial delays), and hence 
 the losses with these types can not be relied upon with such definite- 
 ness. As this cheese was exceedingly moist, the total losses from the 
 press were undoubtedly greater than here reported. 
 
 (3) Influence of *h.<- of cln-cxc. The size of package exerts a marked 
 effect on the rate of loss. At ordinary temperatures, the smaller the 
 cheese the more rapidly it dries out. This difference in loss diminishes 
 >as the temperature is lowered, and in our experiments at 40 F. was 
 practically independent of the si/e. This condition, however, was 
 undoubtedly attributable to the relative humidity of the curing room. 
 which at 40 F. was 100 ptr cent. 
 
 (4) Influence of paraffin. By coating the cheese with melted paraf- 
 fin the losses at 60 were reduced more than one-half at r><> ; the sav- 
 ing was somewhat less, and at 40 the losses observed on the paraffined 
 cheese of both sizes used were slightly in excess of those noted on the 
 uncoated cheese. 
 
 (5) As some loss occurs even in a saturated atmosphere, where evap- 
 oration is presumed not to take place, it implies that the shrinkage in 
 weight of cheese under these conditions is not wholly due to desicca- 
 tion, but is possibly affected by the production of volatile products that 
 are formed by processes inherent in the curing of cheese. 
 
 EFFECT ON QUALITY. 
 
 (6) The three types of cheese above referred to can scarcely be com- 
 pared closely with each other, as they were so different in their make-up 
 and subjected to somewhat different conditions during transit. By far 
 the most satisfactory portion of the experiment is that which relates 
 to type I, in which the best quality of cheese was represented. With 
 these firm, typical Cheddars the influence of temperature on curing 
 could best be studied. This cheese was also placed in storage nearer 
 the press than any of the other types, and hence the test as to the 
 effect of the curing temperature was more satisfactory. In this type 
 the 60 cheese was of excellent quality and naturally developed faster 
 than the cold-cured goods, but in time it was surpassed by the cheese 
 at the lower temperatures (.'>( and 4<> ). and. when the keeping qual- 
 ity of the latter was taken into consideration, it was found to be supe- 
 rior in every way to that cured at <>0. Even when the condition of 
 the milk was not entirely perfect, the quality of the cold-cured cheese 
 was better, although the original taint was not removed. 
 
 With the sweet-curd (type II) and the soft home-trade cheese (type
 
 THE COLD CURING OF CHEESE. 55 
 
 III) the effect of the disturbing influences previously noted rendered 
 it impossible to obtain as satisfactory results, but, even under these 
 adverse conditions, the 40 and 50 cheese generally ranked better 
 than the 60, and, when keeping quality was taken into consideration, 
 was materially better. 
 
 This same cheese was also scored independently b\ commercial 
 experts when three and five months old. The results obtained conform 
 very closely to those mentioned above, and indicate the superiority of 
 the cold-cured product (either at 50 or 40) in comparison with the 
 cheese cured at 00. This improvement in quality reflects itself also 
 in the commercial values which were placed upon the cheese cured at 
 different temperatures, both by our own expert and also by the 
 commercial judges. 
 
 In this low-temperature-cured cheese the flavor was remarkably 
 mild but clean, and was free from all trace of bitterness or other taint. 
 The texture was fine and silky and the body close. 
 
 (7) Keeping quality. The keeping quality of the cold-cured cheese 
 far excels that of the cheese ripened at higher temperatures. The better 
 types of cheese cured at -0 F. are at present writing (eight months) 
 still in their prime, while the 60 cheese has long since greatly 
 deteriorated. 
 
 (8) Effect of paraffin on quality. Portions of two lots of cheese 
 were paraffined as they came from the press, but were otherwise 
 handled the same as the unparaffined cheese. The results obtained 
 showed that paraffining did not prejudicially affect their quality at any 
 temperature. As paraffining greatly reduced the shrinkage, the bene- 
 ficial effect of the system is obvious. The rapid introduction of the 
 method in commercial practice further attests its value. 
 
 (9) The production of a thoroughly broken-down Cheddar cheese of 
 mild, delicate flavor and perfect texture meets a demand which is 
 impossible to satisfy with cheese cured at high temperatures. With- 
 out anj- question, if the general market can be supplied with this mild, 
 well-ripened cheese, consumption will be greatly stimulated, not only 
 by increasing the amount used by present consumers, but by largely 
 extending the use of this valuable and nutritious article of food. 
 
 (10) The improvement in quality of cold-cured cheese, the enhanced 
 keeping quality, and the material saving in shrinkage due to lessened 
 evaporation are sufficient to warrant a considerable expenditure on 
 the part of cheese producers in installing cold-curing stations. 
 
 The principle of increasing cost of equipment to lessen cost of pro- 
 duction or augment gross earnings is recognized as a sound financial 
 method by all large enterprises, and, while the expense involved is 
 considerably more than is incurred under existing conditions, yet the 
 advantages enumerated more than compensate for such expense where 
 carried out under proper conditions.
 
 56 ItUREAU OF ANIMAL INDUSTRY. 
 
 (11) This system is particularly applicable where the product of a 
 number of factories can be handled atone point, and such consolidated 
 curing stations must be established before the cold-curing prorrs> <-;ui 
 be economically introduced. Such stations are now successfully used 
 in a number of localities. The greatest advantage will undoubtedly 
 accrue from the use of this system of curing with summer-made 
 cheese, but the process is equally applicable to cheese made at any 
 season of the year.
 
 APPENDIX. 
 
 In the following appendix are given the original data collected in 
 the series of examinations made by Mr. Baer and the commercial 
 experts. From these data are compiled the summaries which are 
 presented in the text of the foregoing bulletin. 
 
 Re.mllH of examinations l>y Mr. Baer during progress of curing cheese 'in type I (firm, 
 
 export Cheddar type). 
 
 LOT 1. THOS. JOHNSTON, BOAZ, HIGHLAND COUNTY, Wis. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, clean but low; body, close: texture, curdy but meaty; curd particles well cemented; 
 color, straight, even; cheese, well made. 
 
 Curing 
 temper- 
 ature. 
 
 Age of 
 cheese 
 when ex- 
 amined. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Commer- 
 cial value 
 (stand- 
 ard, 13 
 cents). 
 
 Flavor 
 (stand- 
 ard, 45). 
 
 Texture 
 (stand- 
 ard, 30). 
 
 Color 
 (stand- 
 ard, 15). 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40 F .... 
 
 50 F .... 
 60F .... 
 
 MmitliK. 
 1 
 2 
 3 
 5 
 8 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 I 5 
 
 35 
 37 
 40 
 42 
 45 
 38 
 40 
 42 
 38 
 38 
 43 
 44 
 36 
 
 24 
 27 
 29 
 29 
 29 
 22 
 24 
 28 
 29 
 24 
 25 
 29.5 
 27 
 
 16 
 14 
 14 
 15 
 15 
 15 
 15 
 15 
 15 
 15 
 15 
 15 
 15 
 
 Flat, low . . . 
 Flat 
 Clean, low.. 
 
 Curdy 
 
 O. K 
 
 
 Curdy 
 Smooth 
 
 Streaked . . . 
 Wavv. 
 
 9 
 10.5 
 12.5 
 13 
 
 Clean 
 
 Stiff 
 
 O. K.. 
 
 Clean, high. 
 Low 
 
 Stiff, close . 
 Stiff 
 
 O. K.. 
 
 O. K 
 
 Low 
 
 Stiff 
 
 O. K 
 
 10.5 
 12.5 
 11.5 
 
 11.5 
 13 
 10.5 
 
 Low 
 
 Waxy 
 
 O. K . 
 
 Tainted 
 
 Loose 
 
 O. K 
 
 Flat 
 Flat 
 
 Stiff 
 Stiff 
 
 O.K 
 O. K 
 
 Clean 
 
 Silky 
 
 O K 
 
 Off 
 
 Loose 
 
 O K 
 
 
 
 
 LOT 2. H. J. NOYES, MUSCODA, GRANT COUNTY, Wis. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-cur- 
 ing station: Flavor, clean; body, close, meaty; texture, smooth; color, bright, straight, natural amber; 
 curd particles firmly cemented; not so dry and firm as lot 1. 
 
 
 Months. 
 1 
 
 35 
 
 20 
 
 15 
 
 Flat, low 
 
 Curdy 
 
 O. K 
 
 
 
 2 
 
 37 
 
 21 
 
 15 
 
 Flat 
 
 Curdy 
 
 OK.. 
 
 10 
 
 40 F 
 
 3 
 
 41 
 
 26.5 
 
 15 
 
 Clean 
 
 Smooth 
 
 O.K 
 
 11.75 
 
 
 5 
 
 8 
 
 45 
 
 45 
 
 30 
 30 
 
 15 
 15 
 
 Clean, high. 
 Clean, high. 
 
 Silky 
 Silky 
 
 O.K 
 O.K 
 
 13.25 
 13.25 
 
 
 1 
 
 35 
 
 21 
 
 15 
 
 Low . 
 
 Curdv 
 
 Dull 
 
 
 
 2 
 
 35 
 
 22 
 
 15 
 
 Low . 
 
 Curdy 
 
 Dull 
 
 10 
 
 50F 
 
 3 
 
 42 
 
 27 
 
 14 
 
 Clean . . . 
 
 Mealv . 
 
 Dull 
 
 12 
 
 
 5 
 
 44 
 
 30 
 
 15 
 
 Clean, high. 
 
 Silky 
 
 O. K 
 
 13 
 
 
 1 
 
 35 
 
 20 
 
 14 
 
 Low 
 
 Curdv 
 
 Dull 
 
 
 
 2 
 
 38 
 
 25 
 
 15 
 
 Low 
 
 Curdy 
 
 Dull 
 
 
 fiOF 
 
 3 
 
 44 
 
 29.5 
 
 15 
 
 Clean high 
 
 Smooth 
 
 O K . 
 
 13 
 
 
 5 
 
 44 
 
 29 
 
 15 
 
 Clean high. 
 
 Silky 
 
 O K 
 
 13 
 
 
 
 
 
 
 
 
 
 
 57
 
 58 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 Result* <>f ,.n/nihuiti(inx lj Mr. Jiarr durinrj pror/ress of cnrinij 
 export Cheddar type) Continued. 
 
 LOT 3. P. H. KASPER, NICHOLSON, WAUPACA COUNTY, Wis. 
 
 In ////' / i linn, 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, high and clean; body, close and meaty; texture, smooth and silky; color, a splendid 
 light amber, clear and straight; boxed and packed in excellent shape; cheese arrived in splendid 
 condition; neatly bandaged and perfectly made; the finest cheese placed in storage. 
 
 Curing 
 temper- 
 ature. 
 
 Age of 
 cheese 
 when ex- 
 aminod. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Commer- 
 cial value 
 (stand- 
 ard , 13 
 cents). 
 
 Flavor 
 (stand- 
 ard, 45). 
 
 Texture 
 (stand- 
 ard, 30). 
 
 Color 
 (stand- 
 ard, 15). 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40 F 
 60 F 
 60 F 
 
 Month*. 
 2 
 
 5 
 8 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 5 
 
 40 
 45 
 45 
 45 
 
 26 
 
 30 
 30 
 29 
 
 15 
 15 
 15 
 16 
 
 Clean 
 
 Smooth 
 
 O. K 
 
 12 
 18 
 
 I ::. -!.-> 
 13 
 
 Clean 
 Clean 
 Clean, high. 
 Clean 
 
 Silky 
 Silky 
 Close, meaty. 
 Curdy 
 
 O.K 
 O.K 
 O.K 
 
 O K 
 
 43 
 45 
 44 
 42 
 45 
 43 
 43 
 
 28 
 80 
 
 30 
 27 
 30 
 28 
 29 
 
 15 
 15 
 15 
 15 
 15 
 15 
 14 
 
 Clean 
 
 Smooth 
 
 O.K 
 
 It 6 
 
 13 
 13 
 12 
 13 
 12 
 12. 75 
 
 Clean 
 
 Silky 
 
 O.K 
 
 Clean 
 Clean 
 
 Silky 
 Smooth 
 
 O.K 
 O K 
 
 Clean 
 
 Smooth 
 
 Loose 
 
 O.K 
 
 O.K 
 
 Clean 
 
 Clean 
 
 Silky 
 
 O.K 
 
 LOT 4. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSE COUNTY, Wis. 
 
 NOTE. -The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station; Flavor, not clean; body, close meaty; color, O. K.; cheese well made; the only fault found 
 with this goods was the objectionable flavor, resembling that resulting from frozen feed. 
 
 20-pound (l(tixi<',*. 
 
 
 Months. 
 1 
 
 30 
 
 23 
 
 12 
 
 
 Curdv 
 
 O. K ... 
 
 
 
 2 
 
 34 
 
 2(> 
 
 12 
 
 Tainted 
 
 Wa \ v 
 
 O. 1C . . . . 
 
 y 
 
 40 F 
 
 3 
 
 40 
 
 29 
 
 14 
 
 Tainted 
 
 Waxv 
 
 Wavv 
 
 12 
 
 
 5 
 
 40 
 
 28 
 
 13 
 
 Low 
 
 Close 
 
 Wavv .... 
 
 11.75 
 
 
 8 
 1 
 
 2 
 
 40 
 30 
 35 
 
 28 
 24 
 
 27 
 
 14 
 12 
 l'> 
 
 Off, flat 
 Tainted 
 Tainted 
 
 Fair 
 Curdy 
 
 StilT . 
 
 Wavy 
 0. K 
 O. K 
 
 11.75 
 9 
 
 50F .... 
 
 5 
 
 40 
 
 29 
 
 1 1 
 
 Tainted 
 
 Waxv .. 
 
 O. K 
 
 12 
 
 
 
 38 
 
 27 
 
 13 
 
 Tainted 
 
 Waxy 
 
 Molded 
 
 10.5 
 
 
 ] 
 
 28 
 
 26 
 
 13 
 
 Tainted 
 
 
 () K 
 
 
 
 2 
 
 30 
 
 27 
 
 14 
 
 Tainted 
 
 \\a\v 
 
 O K 
 
 g 
 
 60 F .... 
 
 3 
 
 38 
 
 H) 
 
 14 
 
 Tainted 
 
 
 OK. 
 
 11.5 
 
 
 
 
 
 10 
 
 
 Qgjn 
 
 Faded 
 
 l ) 5 
 
 
 
 
 
 
 
 

 
 THE COLD CUEING OF CHEESE. 
 
 59 
 
 Results of examinations b>j Mr. Boer during progress of curing cheese in type I (firm, 
 export Cheddar type) Continued. 
 
 LOT 5. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, Wis. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, clean but low; texture, good; color, O. K.; cheese well made and of fine quality. 
 
 10-pound prints. 
 
 Curing 
 temper- 
 ature. 
 
 Age of 
 cheese 
 when ex- 
 amined. 
 
 Numerical scores. Descriptivo scores. 
 
 Commer- 
 cial value 
 (stand- 
 ard, 13 
 cents) . 
 
 Flavor 
 (stand- 
 ard, 45). 
 
 Texture 
 (stand- 
 ard, 30). 
 
 Color 
 (stand- 
 ard, 15). 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40F 
 
 50 F 
 COF 
 
 Months. 
 1 
 2 
 3 
 
 8 
 
 1 l 
 
 ( 3 
 
 11 
 2 
 3 
 
 38 
 38 
 43 
 42 
 38 
 41 
 43 
 40 
 42 
 44/5 
 
 22 
 25 
 27 
 27 
 24 
 26 
 27 
 25 
 27 
 29. 5 
 
 15 
 15 
 15 
 15 
 15 
 15 
 15 
 
 ;: 
 
 15 
 
 Clean 
 
 Curdv 
 
 O. K 
 
 
 Clean 
 Clean 
 
 Curdy 
 
 O. K 
 O. K 
 
 10 
 
 12 
 12 
 
 Not clean... 
 Clean 
 
 Mealy 
 Curdy 
 
 0. K 
 
 O. K . 
 
 Clean. 
 
 Curdv 
 
 O. K 
 
 10.5 
 12.75 
 
 Clean 
 
 Smooth . 
 
 O. K . .. 
 
 Clean 
 
 Curdv 
 
 O. K_. 
 
 Clean 
 
 Smooth O. K 
 
 12. 75 
 13 
 
 Clean, high. 
 
 Smooth O. K 
 
 
 
 LOT 6. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, Wis. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, not clean; body, close, meaty; color, O. K.; cheese well made, put up in neat, attractive 
 form. 
 
 20-pound paraffined daisies. 
 
 
 ifrmlhs. 
 
 
 
 
 1 
 
 j 
 
 
 
 ( 1 
 
 
 
 
 
 Low 
 
 Curdy : O. K 
 
 
 
 2 
 
 30 
 
 22 15 
 
 Low 
 
 Curdy O.K...- 
 
 'J 
 
 40 F 
 
 3 
 
 43.5 
 
 29. 5 15 
 
 Clean 
 
 Waxv O. K 
 
 1:3 
 
 
 
 40 
 
 29 14 
 
 Low 
 
 Waxy O. K . 
 
 12 
 
 
 g 
 
 40 
 
 29 12 
 
 Off 
 
 Waxv open Mottled 
 
 11 75 
 
 
 f 1 
 
 
 
 Low 
 
 Curdv O. K 
 
 
 
 2 
 
 33 
 
 23 15 
 
 Low 
 
 Curdv <d. K 
 
 10 
 
 50F 
 
 
 
 
 
 
 
 
 3 
 
 41 
 
 28 15 
 
 Tainted 
 
 Smooth O. K 
 
 12.25 
 
 
 
 39 
 
 28 14 
 
 Low 
 
 Waxv O. K 
 
 12 
 
 
 ( 1 
 
 30 
 
 22 15 
 
 Low 
 
 Curdv O. K 
 
 9 
 
 60F 
 
 2 
 
 33 
 
 26 15 
 
 Tainted 
 
 Salvy O. K 
 
 10.5 
 
 
 3 
 
 38 
 
 27 15 
 
 Tainted .... 
 
 Salvy O. K 
 
 11.5 
 
 
 
 38 
 
 28 13 
 
 Tainted 
 
 Waxv O. K . 
 
 11.5 
 
 I 
 
 
 
 
 
 
 
 LOT 7. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, Wis. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-eur'ng 
 station: Flavor, clean but low; body, close, meaty; color, O. K.; cheese of very fine quality. 
 
 10-pound paraffined prints. 
 
 40F. 
 
 Moittli*. 
 
 \ ' 
 
 38 
 38 
 
 22 
 25 
 
 15 
 15 
 
 Clean 
 Clean 
 
 Curdy 
 Curdv 
 
 O. K 
 O. K 
 
 10 
 
 
 1 
 
 42 
 
 28 
 
 15 
 
 Not clean, 
 
 Mealy 
 
 O. K 
 
 12.25 
 
 
 f 1 
 
 38 
 
 24 
 
 15 
 
 high. 
 Clean 
 
 Mealy 
 
 O. K 
 
 
 50F 
 
 1 2 
 
 41 
 
 26 
 
 15 
 
 Clean 
 
 Mealv .. . 
 
 O. K 
 
 10.5 
 
 
 r i 
 
 40 
 
 25 
 
 15 
 
 Clean 
 
 Mealy 
 
 O K 
 
 
 60 F 
 
 1 
 
 43 
 
 28 
 
 15 
 
 Clean 
 
 Stiff 
 
 O. K 
 
 12.75 
 
 
 
 
 
 
 
 

 
 60 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 Results of examinations by Mr. Baer during proyre.xx of curing cheese in type II (sweet- 
 curd type). 
 
 LOT 1. E. G. HODGES, UNION, IOWA. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, clean but low; sweet, insipid taste; body, slightly loose; texture crumbly; color, O.K.; 
 very small Swiss holes. 
 
 Curing 
 tempera- 
 ture. 
 
 Age of 
 cheese 
 when ex- 
 amined. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Commer- 
 cial value 
 (standard 
 13 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40F 
 
 60F 
 60 F 
 
 Months. 
 .1 
 2 
 3 
 5 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 
 
 
 
 Flat 
 
 Curdv 
 
 Wavv 
 
 
 40 
 43 
 41 
 
 24 
 
 29 
 
 27 
 
 14 
 14 
 14 
 
 Flat 
 
 Waxy 
 Clean 
 Loose 
 Curdy 
 Waxy 
 Open 
 
 Wavy 
 Wavy 
 Wavy 
 Wavy 
 Wavy 
 Wavy 
 
 10.5 
 12.5 
 11.5 
 
 10.5 
 12.25 
 11 
 9.5 
 10 
 11.6 
 
 Low 
 Flat 
 
 Flat 
 
 38 
 43 
 40 
 35 
 36 
 40 
 
 25 
 27 
 27 
 22 
 24 
 27 
 
 13 
 13 
 14 
 12 
 12 
 12 
 
 Flat 
 
 Low 
 
 
 Curdv 
 
 Wavy 
 
 Flat 
 
 Waxy 
 
 Open 
 
 Wavy 
 
 
 Wavv 
 
 
 
 
 LOT 2. J. B. GILBERT & Co., STEELING, ILL. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor, clean but low; body, slightly loose; small Swiss holes; made soft and moist. 
 
 
 Months. 
 1 
 
 2 
 
 35 
 
 23 
 
 15 
 
 Low 
 
 Pasty 
 Pastv 
 
 O.K 
 
 O K 
 
 9.5 
 
 40 F .... 
 
 3 
 
 38 
 
 25 
 
 15 
 
 Low 
 
 Loose 
 
 O.K 
 
 10 
 
 
 5 
 1 
 
 37 
 
 25 
 
 14 
 
 Flat 
 Low 
 
 Pasty 
 Pasty 
 
 O.K 
 O.K 
 
 10.6 
 
 50F .... 
 
 2 
 3 
 5 
 
 38 
 38 
 36 
 
 25 
 25 
 25 
 
 15 
 15 
 
 14 
 
 Low 
 Low 
 
 Pasty 
 Pasty 
 
 1'astv 
 
 O.K 
 O.K 
 O.K 
 
 10 
 10 
 10.6 
 
 
 1 
 
 2 
 
 35 
 37 
 
 22 
 22 
 
 15 
 15 
 
 Low 
 
 Pasty 
 Pasty 
 
 O.K 
 O. K . . 
 
 9.6 
 9.5 
 
 60 F 
 
 3 
 5 
 
 40 
 35 
 
 20 
 25 
 
 16 
 14 
 
 Low 
 Low 
 
 Open 
 Pasty 
 
 O.K 
 O.K 
 
 10 
 10.25
 
 THE COLD CUBING OF CHEESE. 
 
 61 
 
 Results of examinatims by Mr. Baer during progress of curing cheese in type III (soft, 
 
 home-trade type). 
 
 LOT 1. A. H. BARBER & Co., MERRILL, MICH. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold-curing 
 station: Flavor.fair; body, loose, open; slightly huffed; color, O.K.; slightly open under the bandage; 
 too highly acid; packages poor. 
 
 Curing 
 tempera- 
 ture. 
 
 Age of 
 cheese 
 when ex- 
 amined. 
 
 Numerical scores. Descriptive scores. 
 
 Commer- 
 cial value 
 (standard 
 13 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15) . 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40 F.... 
 50 F.... 
 60 F.... 
 
 Months. 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 5 
 
 
 
 
 Mealy, acid 
 
 O. K 
 
 
 30 
 35 
 35 
 
 21 
 24 
 25 
 
 14 
 14 
 10 
 
 
 
 9.5 
 11 
 9 
 
 Acidy 
 Pour 
 
 Sticky O. K 
 Mealy Cut, 
 
 Acidy 
 
 Mealy 
 
 O. K 
 
 30 
 35 
 32 
 31 
 35 
 38 
 35 
 
 23 
 26 
 23 
 
 22 
 25 
 
 22 
 
 14 
 14 
 10 
 12 
 12 
 14 
 10 
 
 Acidy 
 Acidv 
 
 Mealy 
 Pasty 
 
 O. K 
 
 O. K 
 
 9.5 
 11 
 8 
 8 
 10 
 11 
 9 
 
 Sour 
 Acidy 
 Acidy 
 Acidv 
 
 Mealy 
 Mealy 
 Mealy 
 Pasty 
 
 Cut 
 O. K 
 O. K 
 O K 
 
 Sour 
 
 Mealy . . 
 
 Cut 
 
 
 
 
 LOT 2. A. H. BARBER & Co., MERRILL, MICH. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold- 
 curing station: Flavor, fair; body, loose, open; slightly huffed; color, O. K.; packages, poor, cheese 
 started to mold. 
 
 40 F 
 
 Months. 
 
 I 
 
 40 
 
 38 
 
 27 
 24 
 
 12 
 11 
 
 Acidy 
 Acidy . 
 
 Pasty 
 Tallowy . 
 
 Cut 
 Cut 
 
 11 
 11 
 
 
 f 3 
 
 41 
 
 28 
 
 12 
 
 Acidy 
 
 Salvy 
 
 Cut. 
 
 11 5 
 
 50F .... 
 
 I 5 
 
 37 
 
 25 
 
 11 
 
 Acidy 
 
 Tallowy . 
 
 Cut.. 
 
 10 5 
 
 60F .... 
 
 
 41 
 35 
 
 28 
 27 
 
 12 
 11 
 
 Acidy 
 Acidy 
 
 Salvy 
 Tallowy... 
 
 Cut 
 Cut 
 
 11.5 
 10.5 
 
 LOT 3. A. H. BARBER & Co., MERRILL, MICH. 
 
 NOTE. The following observations were made by Mr. Baer upon receipt of the cheese at cold- 
 curing station: Flavor, low but clean; body, slightly loose; texture curdy and short; cheese was soft; 
 showed excess of moisture on the end surfaces; too highly acid; boxes badly broken and cheese 
 moldy. 
 
 
 Months. 
 1 
 
 
 
 
 Acidy 
 
 
 O K 
 
 
 40 F 
 
 2 
 3 
 5 
 1 
 
 33 
 38 
 38 
 
 22 
 25 
 27 
 
 14 
 14 
 12 
 
 Acidy 
 Acidy 
 Acidy 
 Acidv 
 
 Mealy 
 Tallowy . . . 
 Loose 
 Mealv 
 
 O.K 
 Wavy 
 Cut 
 O K 
 
 9 
 10 
 11 
 
 50F 
 
 2 
 3 
 5 
 1 
 
 38 
 40 
 37 
 
 23 
 25 
 26 
 
 14 
 14 
 10 
 
 Acidy 
 Low 
 Acidy 
 Not clean 
 
 Mealy 
 Tallowy... 
 Loose 
 Mealv 
 
 O.K 
 O.K 
 Cut 
 
 O K 
 
 10 
 11 
 
 10.5 
 
 60F 
 
 2 
 3 
 
 38 
 40 
 
 23 
 
 28 
 
 14 
 14 
 
 Not clean... 
 Low 
 
 Mealy 
 Salvv 
 
 O.K 
 O.K 
 
 10 
 " '.5 
 
 
 5 
 
 35 
 
 25 
 
 10 
 
 Acidy 
 
 Loose 
 
 Cut 
 
 10
 
 62 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 lii'xiilts of examinations In/ Mr. liner iliirini/ jiroiji-t:. <>j enriiii/ rlii'i'x*' in ti//>e III (xoftj 
 home-trade I ;//') Continued. 
 
 LOT 4. A. H. BAHBKR & Co., MKKKIIJ,, MICK. 
 
 NOTK The following observations were made by Mr. Baer upon receipt of the cheese at cold- 
 curing station: Flavor, low but clean; body, loose; texture, short, cheese \vas soft: showed excess of 
 moisture on rinds; boxes badly broken; cheese quite moldy. 
 
 Curini,' 
 tempera- 
 ture. 
 
 Age of 
 cheese 
 when ex- 
 amined. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Commer- 
 cial value 
 1 standard 
 13 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 15). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture 
 and body. 
 
 Color. 
 
 40F.... 
 50 F .... 
 60F .... 
 
 Months. 
 1 
 2 
 3 
 5 
 1 
 2 
 3 
 6 
 1 
 2 
 3 
 5 
 
 
 
 
 Acidv 
 
 Short 
 
 Wnvv 
 
 
 35 
 43 
 40 
 
 22 
 29 
 27 
 
 14 
 14 
 12 
 
 Acidy 
 Low 
 
 Curdy 
 Waxy 
 
 Wavy 
 
 9.5 
 12.75 
 10.75 
 
 Wnvv 
 
 Low 
 
 Loose Cut . 
 
 Aeidy 
 
 Short Wavy. 
 
 38 
 43 
 42 
 35 
 38 
 42 
 38 
 
 22 
 26 
 28 
 24 
 22 
 26 
 25 
 
 13 
 13 
 12 
 13 
 13 
 12 
 12 
 
 Acidy 
 
 Short Wavy 
 
 11 
 12 
 11.75 
 10 
 11. 5 
 12 
 10.5 
 
 Flat 
 
 Short Wavv. 
 
 Clean. 
 
 Loose Cut . 
 
 Acidy 
 
 Short Wn w 
 
 Acidy 
 
 Short 
 
 Wavv.. 
 
 Flat 
 
 Short 
 
 
 Sour 
 
 Loose 
 
 Cut 
 
 
 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY TRIALS. 
 
 Tiji>e I (jinn c.i'port Chedddr ti/pe}. 
 
 LOT 1. THOS. JOHNSTON, BOAZ, HIGHLAND COUNTY, Wis. 
 
 First jury trial (cheese 3 month* old). 
 
 Curing 
 tempera- ; Judges, 
 ture. 
 
 Numerical scores. 
 
 Descriptive scores, 
 Price 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 
 (stand- 
 ard 30). 
 
 Color 
 
 (stand- 
 ard 15). 
 
 Flavor. Texture. 
 
 (stand- 
 
 <""" a;;: 
 
 40 F .... 
 50F .... 
 60 F .... 
 
 White 
 
 43 
 41 
 40 
 
 28.5 
 27 
 22 
 
 13.5 
 12 
 10 
 
 Clean.... 
 Low 
 Clean 
 
 Waxy .. 
 Salvy . . . 
 Pasty . . . 
 
 Specks..' 12 
 Mottled. 12.75 
 Mottled. 12.2.-I 
 
 Kirkpatrick 
 Millar 
 
 Average 
 White 
 
 41.3 
 
 25.8 
 
 11.8 
 
 12. 33 
 
 Perfect . . 
 Clean 
 
 Clean 
 
 Silky ... 
 Waxy .. 
 Waxy .. 
 
 
 45 
 44 
 41- 
 
 29 
 
 28 
 26 
 
 15 
 
 14 
 14 
 
 O.K .... 12. 5 
 O.K.... 12. 5 
 O.K.. 12.7:> 
 
 12.58 
 
 Kirkpatrick 
 Millar 
 
 Average 
 White .. 
 
 43.3 
 
 27.6 
 
 14 3 
 
 
 Clean 
 Tiiintcil . 
 Clean 
 
 Smooth . 
 Silky... 
 Smooth . 
 
 
 43 
 
 42 
 42 
 
 29 
 29 
 28 
 
 14 
 14 
 
 14 
 
 O.K.... 12. 25 
 O. K . . . . 12 
 0. K .... 13 
 
 Kirkpatrick 
 Millar 
 
 Averairc . . . 
 
 42. 3 
 
 28.6 
 
 14 
 
 12. 41
 
 THE COLD CUEING OF CHEESE. 
 
 63 
 
 SCORES KY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY TRIALS Continued. 
 
 Type I (firm export Cheddar type} Continued. 
 
 LOT 1. THOS. JOHNSTON, BOAZ, HIGHLAND COUNTY, Wis. 
 Second jury trial (cheese 5 months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. Descriptive scores. 
 
 Price 
 (stand- 
 ard, 13 
 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F 
 
 50F 
 60 F 
 
 1 White 
 
 44 
 43 
 
 29 
 
 28 
 
 15 
 
 15 
 
 Clean 
 Flat ..... 
 
 Waxy .. 
 
 Loose... 
 
 O.K.... 
 O.K.... 
 
 12.75 
 12.75 
 
 Millar 
 
 Average 
 White 
 
 43.5 
 
 28.5 
 
 15 
 
 12.75 
 
 Bitter.... 
 Bitter 
 
 Smooth . 
 Loose... 
 
 O.K.... 
 0. K.... 
 
 40 
 40 
 
 29 
 
 28 
 
 15 
 15 
 
 12.5 
 12.5 
 
 Millar 
 
 Average 
 White 
 
 40 
 
 28.5 
 
 15 
 
 12.5 
 
 Off 
 
 Smooth. 
 Smooth . 
 
 O.K.... 
 0. K.... 
 
 39 
 
 38 
 
 29 
 
 28 
 
 15 
 
 15 
 
 12.5 
 12.25 
 
 Millar 
 
 Off 
 
 Average 
 
 
 38.5 
 
 28.5 
 
 15 
 
 12. 375 
 
 
 
 LOT 2. P. H. KASPEK, NICHOLSON, WAUPACA COUNTY, Wis. 
 First jury trial (clieesc 3 months old). 
 
 40 F .... 
 50F .... 
 60F .... 
 
 (White 44 
 
 29 
 29 
 
 28 
 
 14.5 
 15 
 15 
 
 Clean 
 Clean... 
 
 Waxy .. 
 Silky ... 
 
 O. K.... 
 O. K.. 
 
 12.75 
 12.75 
 12.75 
 
 Kirkpatrick 45 
 
 Millar 43 
 
 Clean 
 
 Waxy .. 
 
 O. K.... 
 
 
 Average 44 
 
 28.6 
 
 14.8 
 
 12. 75 
 
 Clean 
 Clean.... 
 
 Clean 
 
 Silky... 
 Waxy .. 
 Loose... 
 
 0. K.... 
 0. K.... 
 0. K.... 
 
 White . 44 
 
 29.5 
 28.5 
 27 
 
 14.5 
 14.5 
 15 
 
 12. 75 
 12.5 
 12. 75 
 
 Kirkpatrick ' 45 
 Millar 43 
 
 
 Average , 44 
 
 28.3 
 
 14.6 
 
 12.6 
 
 Clean 
 Flat 
 
 Loose... 
 Pastv 
 
 O. K.... 
 O. K 
 
 White 44 
 
 27 
 27 
 25 
 
 14.5 
 14 
 14 
 
 12.5 
 12 
 12.25 
 
 Kirkpatrick 43 
 Millar ' 42 
 
 Flat 
 
 Salvy... 
 
 O. K.... 
 
 
 Average 43 
 
 26.3 
 
 14.16 
 
 12.25 
 
 
 
 
 LOT 2. P. H. KASPER, NICHOLSON, WAUPACA COUNTY, Wis. 
 Second jury trial (cheese 5 months old). 
 
 40 F 
 50F 
 60F 
 
 White 44 
 
 29 
 27 
 
 15 
 15 
 
 Clean Smooth. 
 
 O.K.... 
 O K 
 
 13 
 12. 12 
 
 Millar ... . 38 
 
 
 
 
 Average 41 
 
 28 
 
 15 
 
 12.56 
 
 Bitter Smooth. 
 Clean Smooth. 
 
 O.K.... 
 O.K.... 
 
 1 White 43 
 
 29 
 28 
 
 15 
 15 
 
 13 
 12. 25 
 
 Millar 40 
 
 
 Average 41.5 
 
 28.5 
 
 15 
 
 12.62 
 
 Sharp Smooth. 
 Clean Smooth. 
 
 O.K.... 
 O.K.... 
 
 Fite 42 
 
 29 
 
 28 
 
 15 
 
 15 
 
 13 
 12.5 
 
 lar 42 
 
 
 Average 42 
 
 28.5 
 
 15 
 
 12.75 
 

 
 64 
 
 BUKEAU OF ANIMAL INDUSTRY. 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SKCOXD 
 
 JURY TRIALS Continued. 
 
 Type I (firm export Cheddar type) Continued. 
 
 LOT 3. H. J. NOYES, MUSCODA, GRANT COUNTY, Wis. 
 
 First jury trial (cheese 3 months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Price 
 
 (stand- 
 ard, i:; 
 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F .... 
 60 P 
 
 White 
 
 42 
 44 
 41 
 
 28 
 27 
 24 
 
 15 
 15 
 15 
 
 Flat 
 Clean 
 Flat 
 
 Pasty... 
 Salvy... 
 Salvy 
 
 O.K.... 
 O.K.... 
 O. K 
 
 J2 
 12. 25 
 12.25 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 White 
 
 
 
 
 42.3 
 
 26.3 
 
 15 
 
 12.16 
 
 Perfect .. 
 Clean.... 
 Clean.... 
 
 Silky... 
 Waxy .. 
 Waxy .. 
 
 O.K.... 
 O. K 
 O.K.... 
 
 44.5 
 45 
 43 
 
 29 
 
 28.5 
 26 
 
 15 
 15 
 15 
 
 12. 75 
 12.5 
 12.5 
 
 Kirkpatrick 
 
 Millar 
 
 60 F .... 
 
 \ 
 
 Average 
 White 
 
 44.1 
 
 27.8 
 
 15 
 
 12.58 
 
 43 
 45 
 43 
 
 28.5 
 29 
 26 
 
 15 
 15 
 15 
 
 Clean 
 Clean 
 
 Silky . . . 
 Silkv 
 
 O.K.... 
 O K 
 
 12.5 
 12.5 
 12.5 
 
 Kirkpatrick 
 
 Millar . . 
 
 Clean.... 
 
 Silky . . . 
 
 O.K.... 
 
 Average 
 
 43.6 
 
 27.8 
 
 15 
 
 12.5 
 
 
 
 
 LOT 3. H. J. NOYES, MUSCODA, GRANT COUNTY, Wis. 
 Second jury trial (cheese 5 months old). 
 
 
 1 White 
 
 44 
 
 29 
 
 15 
 
 Clean 
 
 
 O K 
 
 13 
 
 
 Millar 
 
 44 
 
 30 
 
 15 
 
 Clean 
 
 Waxy 
 
 O K 
 
 13 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 44 
 
 29.5 
 
 15 
 
 
 
 
 13 
 
 
 
 
 
 
 
 
 
 
 
 White 
 
 44 
 
 28 
 
 15 
 
 
 
 O K 
 
 13 
 
 
 Millar ... . 
 
 43 
 
 29 
 
 15 
 
 Clean 
 
 Waxy 
 
 O K 
 
 12 75 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43.5 
 
 28.5 
 
 15 
 
 
 
 
 12 87 
 
 
 
 
 
 
 
 
 
 
 
 1 White 
 
 44 
 
 29 
 
 15 
 
 Clean 
 
 Waxy 
 
 O K 
 
 13 
 
 60F 
 
 Millar... 
 
 42 
 
 27 
 
 15 
 
 Clean.... 
 
 Loose... 
 
 O. K .... 
 
 12. 5 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43 
 
 28 
 
 15 
 
 
 
 
 12 75 
 
 
 
 
 
 
 
 
 
 
 LOT 4. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSE COUNTY, Wis. 
 First jury trial (cheese 3 months old). 
 
 
 White 
 
 44 
 
 29 
 
 14 
 
 
 Waxy 
 
 O K 
 
 12 75 
 
 40 F .... 
 
 Kirkpatrick 
 Millar 
 
 44 
 42 
 
 29 
 
 28 
 
 15 
 14 
 
 (Mean 
 Tainted 
 
 Salvy . . . 
 
 O.K.... 
 O K 
 
 12.75 
 12 5 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43.3 
 
 28.6 
 
 14.3 
 
 
 
 
 12.6 
 
 
 White 
 
 44 
 
 29 
 
 14 
 
 Clean 
 
 Waxy 
 
 O K 
 
 12 75 
 
 
 Kirkpatrick 
 
 44 
 
 29 
 
 15 
 
 Clean 
 
 Waxy 
 
 O K 
 
 12 7o 
 
 50 F .... 
 
 Millar 
 
 41 
 
 27 
 
 14 
 
 Tainted 
 
 
 O K 
 
 12 5 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43 
 
 28.3 
 
 14.3 
 
 
 
 
 12.6 
 
 
 
 
 
 
 
 
 
 
 
 White 
 
 43 
 
 28 
 
 14 
 
 Flat 
 
 
 O K 
 
 12 5 
 
 60F .... 
 
 Kirkpatrick 
 Millar 
 
 43 
 40 
 
 28 
 26 
 
 15 
 14 
 
 High.... 
 
 Tainted 
 
 Silky... 
 
 O. K.... 
 O K 
 
 12.25 
 12 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 42 
 
 27.3 
 
 14.3 
 
 
 
 
 12.25 
 
 
 
 
 
 
 
 
 

 
 THE COLD CURING OF CHEESE. 
 
 65 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY TRIALS Continued. 
 
 Type I (firm export Cheddar type} Continued. 
 
 LOT 4. LA CBOSSE CHEESE AND BUTTER Co., LA CKOSSE, LA CROSSE COUNTY, Wis. 
 Daisies. Second jury trial (cheeses months ohl). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Price 
 (stand- 
 ard, 13 
 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40.F 
 50F 
 
 1 White 
 
 40 
 42 
 
 28 
 
 27 
 
 13 
 14 
 
 Flat 
 Flat ..... 
 
 Pasty . . . 
 Loose... 
 
 Wavy... 
 O. K.... 
 
 12 
 
 12.25 
 
 Millar 
 
 Average .... 
 (White 
 
 41 
 
 27.5 
 
 13.5 
 
 12. 12 
 
 Flat 
 Tainted . 
 
 Salvy--. 
 Salvy... 
 
 Wavy... 
 Faded . . 
 
 40 
 40 
 
 28 
 25 
 
 12 
 13 
 
 11.75 
 12 
 
 JMillar 
 
 60F 
 
 Average 
 1 White 
 
 40 
 
 26.5 
 
 12.5 
 
 11.87 
 
 Off 
 
 Loose... 
 Salvy... 
 
 Faded . . 
 Faded . . 
 
 35 
 35 
 
 25 
 25 
 
 13 
 
 13 
 
 11 
 11 
 
 Millar 
 
 Tainted . 
 
 
 Average 
 
 35 
 
 25 
 
 13 
 
 11 
 
 
 
 
 LOT 5. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSE COUNTY, Wis. 
 First jury trial (cheese 3k months old). 
 
 40 F 
 50F 
 60F 
 
 White 
 
 44 
 43 
 42 
 
 28 
 28 
 27 
 
 14 
 15 
 13.5 
 
 Clean 
 Clean 
 Clean 
 
 Waxy .. 
 Waxy .. 
 Waxy .. 
 
 O.K.... 
 O.K.... 
 Wavy... 
 
 12.5 
 12.5 
 12. 25 
 
 Kirkpatrick . 
 
 Millar 
 
 Average 
 White 
 
 43 
 
 27.6 
 
 14.1 
 
 12.41 
 
 Flat 
 Clean 
 
 Clean, low 
 
 Waxy .. 
 Waxy .. 
 Smooth . 
 
 O.K.... 
 O.K.... 
 O.K.... 
 
 43 
 44 
 43 
 
 28 
 
 28 
 28 
 
 14 
 15 
 14 
 
 12.5 
 12.5 
 12.5 
 
 Kirkpatrick 
 Millar . . 
 
 Average 
 White 
 
 43.3 
 
 28 14.3 
 
 12 5 
 
 Flat 
 Clean 
 Clean 
 
 Smooth . 
 Waxy .. 
 Smooth . 
 
 O.K.... 
 O.K.... 
 O.K.... 
 
 
 43 
 43 
 42 
 
 28 
 29 
 
 28 
 
 14 
 15 
 14 
 
 12.5 
 12.5 
 12.5 
 
 Kirkpatrick 
 Millar 
 
 Average 
 
 42.6 
 
 28.6 
 
 14.3 
 
 12 5 
 
 
 
 
 
 LOT 6. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSE COUNTY, Wis. 
 
 * 
 First jury trial (cheese 3 months old). 
 
 40 F .... 
 50F .... 
 60 F .... 
 
 White .. 
 
 44 
 44 
 42 
 
 29 
 29 
 
 28 
 
 14 
 15 
 14.5 
 
 Clean 
 Clean.... 
 Tainted . 
 
 Waxy .. 
 Waxy .. 
 Waxy .. 
 
 O. K.... 
 O. K.... 
 O. K.... 
 
 12.75 
 12. 75 
 12.5 
 
 Kirkpatrick 
 Millar 
 
 Average 
 White 
 
 43.3 
 
 28.6 
 
 14.53 
 
 12. 6 
 
 Clean 
 Clean.... 
 Tainted . 
 
 Smooth. 
 Waxy .. 
 Salvy... 
 
 O. K.... 
 0. K.... 
 0. K.... 
 
 44 
 44 
 41 
 
 29 
 29 
 28 
 
 14 
 15 
 14.5 
 
 12. 75 
 12. 75 
 12.5 
 
 Kirkpatrick 
 Millar 
 
 Average 
 White 
 
 43 
 
 28.6 
 
 14.5 
 
 12.6 
 
 43 
 41 
 40 
 
 28 14 
 28 15 
 27 14 
 
 Flat 
 Tainted . 
 Tainted . 
 
 Smooth. 
 Pasty . . . 
 Salvy . . . 
 
 0. K.... 
 O. K.... 
 0. K.... 
 
 12.5 
 12 
 12.25 
 
 Kirkpatrick 
 Millar 
 
 Average 
 
 41.3 
 
 27.6 14.3 
 
 12. 25 
 
 
 
 ,11 QO XT~ ^0 AQ K
 
 66 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SK< oxn 
 
 JURY TRIALS Continued. 
 
 Type I (firm export Cheddar type) Continued. 
 
 LOT 6. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSK COUNTY, Wis. 
 Second jury trial (cheese 5 month* old). 
 
 Curing 
 tempera- 
 ture. 
 
 Numerical scores. 
 
 I>cscri|>tive scores. 
 
 Price 
 
 (stand- 
 ard, 13 
 
 (Tills.. 
 
 Judges. Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- Flavor, 
 ard 15). 
 
 Texture. 
 
 Color. 
 
 40F .... 
 50F .... 
 60F .... 
 
 1 White 43 
 
 26 
 28 
 
 14 
 13 
 
 Flat 
 Low 
 
 Smooth. 
 Salvy... 
 
 0. K.... 
 
 Wavy .. 
 
 12. 5 
 IS 
 
 Millar '.. 40 
 
 
 Average 41.5 
 
 27 
 
 13.5 
 
 12. 
 
 Fhite . . . 42 
 
 26 
 
 27 
 
 12 
 13 
 
 Flat 
 Low 
 
 Waxy .. 
 Salvy . . . 
 
 Specks . 
 Wavy .. 
 
 12 
 
 11.75 
 
 illar 39 
 
 
 Average 40. 5 
 
 26.5 
 
 12.5 
 
 11.87 
 
 Flat 
 Low 
 
 Smooth . 
 Loose . . . 
 
 Wavy .. 
 
 Wavy .. 
 
 1 White I 41 
 
 25 
 26 
 
 10 
 13 
 
 11.75 
 11.5 
 
 Millar 38 
 
 
 Average 39. 5 
 
 25.5 
 
 11.5 
 
 11.62 
 
 
 
 
 LOT 7. LA CROSSE CHEESE AND BUTTER Co., LA CROSSE, LA CROSSE COUNTY, Wis. 
 First jury trial (cheese 3 iimiitltx <>ltl\ . 
 
 
 White 
 
 44 
 
 29 
 
 14 
 
 Clean 
 
 \Va x v 
 
 O. K 12 75 
 
 
 Kirk patrick 
 
 43 
 
 28 
 
 15 
 
 Clean 
 
 Wa \ v 
 
 OK 12 6 
 
 40 F 
 
 Millar 
 
 43 
 
 28 
 
 14 
 
 
 
 < > K 12 75 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43.3 
 
 28.3 
 
 14.3 
 
 
 
 12 6 
 
 
 
 
 
 
 
 
 
 
 White 
 
 43 
 
 29 
 
 14 
 
 Flat 
 
 
 OK 12 75 
 
 50F 
 
 Kirkpatrick 
 Millar 
 
 44 
 43 
 
 28 
 29 
 
 15 
 14 
 
 Clean 
 
 Waxy .. 
 Wa \ v 
 
 o. K.... 12.75 
 
 ( > K 1 75 
 
 
 
 
 
 
 
 
 
 
 Average .... 
 
 43.3 
 
 28. 6 
 
 14.3 
 
 
 
 12 75 
 
 
 
 
 
 
 
 
 
 
 White 
 
 44 
 
 29 
 
 14 
 
 
 \\a\v 
 
 (> K 12 75 
 
 60F 
 
 Kirkpatrick 
 Millar 
 
 43 
 43 
 
 29 
 
 2S 
 
 15 
 11 
 
 Clean.... 
 Clean 
 
 Waxy .. 
 
 i>. K.... 12.5 
 OK 12 75 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43.3 
 
 28. 6 
 
 14.3 
 
 
 
 1 12 6 
 
 
 
 
 
 
 

 
 THE COLD CURING OF CHEESE. 
 
 67 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY TRIALS Continued. 
 
 Type II (sweet-curd type). 
 LOT 1. E. G. HODGES, UNION, IOWA. 
 Fir gt jury trial (cheese S months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Price 
 (stand- 
 ard, 13 
 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F .... 
 50 F .... 
 60F .... 
 
 White 
 
 43 
 43 
 42 
 
 28 
 27 
 ' 28 
 
 13 
 14 
 13 
 
 Flat..... 
 Clean 
 Clean 
 
 Stiff .... 
 Waxy .. 
 Waxy .. 
 
 Wavy... 
 O. K.... 
 O. K.... 
 
 12.25 
 12 
 12.5 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 White 
 
 42.6 
 
 27.6 
 
 13.6 
 
 12.25 
 
 Flat 
 Clean.... 
 Clean 
 
 Waxy .. 
 Waxy .. 
 Waxy .. 
 
 Wavy... 
 Wavy... 
 Wavy... 
 
 43 
 43 
 42 
 
 26 
 27 
 27 
 
 13 
 13 
 13 
 
 12 
 12 
 12.5 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 White 
 
 42.6 
 
 26.6 
 
 13 
 
 12. 16 
 
 Flat 
 Clean 
 Clean 
 
 Stiff .... 
 Waxy .. 
 Waxy .. 
 
 Wavy... 
 Wavy... 
 Wavy... 
 
 43 
 43 
 42 
 
 28 
 28 
 28 
 
 13 
 13.5 
 13 
 
 12.25 
 12.5 
 12.5 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 
 42.6 
 
 28 
 
 13.16 
 
 12.4 
 
 
 
 
 LOT l. E. G. HODGES, UNION, IOWA. 
 Second jury trial (cheese 5 months old). 
 
 
 White 
 
 43 
 
 25 
 
 12 
 
 Low 
 
 Mealy . . 
 
 Wavy... 
 
 12 
 
 
 Millar 
 
 40 
 
 27 
 
 14 
 
 Low 
 
 Salvv . . . 
 
 Dull 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 41.5 
 
 26 
 
 13 
 
 
 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 White 
 
 41 
 
 25 
 
 12 
 
 Off 
 
 Loose. . 
 
 Wavy. 
 
 11.5 
 
 
 Millar . .. 
 
 38 
 
 25 
 
 14 
 
 Low 
 
 Weak... 
 
 Dull 
 
 11.5 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 39 5 
 
 25 
 
 13 
 
 
 
 
 11.5 
 
 
 
 
 
 
 
 
 
 
 Lor 2. J. B. GILBERT & Co., STERLING, ILL. 
 First jury trial (cheese 3 months old). 
 
 
 White 
 
 39 25 
 
 14 
 
 Low 
 
 Pasty . . . 
 
 O. K 
 
 11 
 
 UP F 
 
 Kirkpatrick 
 Millar 
 
 42 27 
 41 25 
 
 15 
 14 
 
 Low 
 Low 
 
 Loose... 
 Pasty . . . 
 
 0. K.... 
 O. K 
 
 11.5 
 11 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40.6 j 25.6 
 
 14.3 
 
 
 
 
 11.16 
 
 
 
 
 
 
 
 
 
 
 White 
 
 40 25 
 
 14 
 
 Low 
 
 Pastv .. 
 
 O. K.... 
 
 11 
 
 JOF 
 
 Kirkpatrick 
 Millar 
 
 40 25 
 40 25 
 
 14 
 14 
 
 Low 
 Low 
 
 Salvy... 
 Pastv . . . 
 
 0. K.... 
 O. K.... 
 
 11.25 
 11 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40 25 
 
 14 
 
 
 
 
 11.08 
 
 
 
 
 
 
 
 
 
 
 White 
 
 40 25 
 
 14 
 
 Flat 
 
 Pasty . . . 
 
 O. K 
 
 11 
 
 50F 
 
 Kirkpatrick 
 Millar 
 
 41 26 
 39 23 
 
 14 
 14 
 
 Low 
 
 Pasty... 
 
 0. K.... 
 O K 
 
 11.25 
 11 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40 24 6 
 
 14 
 
 
 
 
 11.08 
 
 
 
 
 
 
 

 
 68 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY TRIALS Continued. 
 
 Type II (sweet-curd type) Continued. 
 
 LOT 2. J. B. GILBERT & Co., STERLING, ILL. 
 
 Second jury trial (cheese 5 months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Price 
 (stand- 
 ard, 13 
 cents). 
 
 Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15) . 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F .... 
 50F .... 
 60 F .... 
 
 (White 
 
 39 
 38 
 
 24 
 
 25 
 
 13 
 
 14 
 
 Low 
 Low 
 
 Salvy . . . 
 Salvy . . . 
 
 Wavy... 
 O.K.... 
 
 11 
 11 
 
 JMillar 
 
 1 Average 
 1 White 
 
 38.5 
 
 24.5 
 
 13.5 
 
 11 
 
 Low 
 
 Low 
 
 Pasty . . . 
 Loose 
 
 Wavy... 
 O. K 
 
 39 
 39 
 
 25 
 26 
 
 13 
 14 
 
 11.25 
 11 
 
 Millar 
 
 Average 
 1 White 
 
 
 
 
 39 
 
 25.5 
 
 13 5 
 
 11.12 
 
 
 Bitter 
 Low 
 
 Salvy... 
 Loose 
 
 Wavy... 
 O. K ... 
 
 38 
 40 
 
 24 
 
 26 
 
 13 
 14 
 
 11 
 
 n 
 
 Millar 
 
 Average 
 
 
 
 
 39 
 
 25 
 
 13.5 
 
 11 
 
 
 
 
 Type III (soft home-trade type) . 
 
 LOT 1. A. H. BARBER & Co., MERRILL, MICH. 
 
 First jury trial (cheese 3 months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. 
 
 Descriptive scores. 
 
 Price 
 (standard 
 13 cents). 
 
 Flavor 
 (stand- 
 ard 40). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F 
 50F 
 60F 
 
 White 
 
 38 
 41 
 40 
 
 25 
 28 
 25 
 
 13 
 13 
 13 
 
 Tainted . 
 Acidy ... 
 Tainted . 
 
 Salvy . . . 
 Pasty . . . 
 Salvy . . . 
 
 0. K.... 
 O. K.... 
 O. K.... 
 
 11.75 
 12 
 12 
 
 Kirkpatrick 
 Millar 
 
 Average . . . 
 White 
 
 39.6 
 
 26 
 
 13 
 
 11.9 
 
 Tainted . 
 Acidy ... 
 Tainted . 
 
 Salvy . . . 
 Pasty . . . 
 Salvy . . . 
 
 O. K.... 
 O. K.... 
 <>. K.... 
 
 38 
 43 
 41 
 
 25 
 29 
 26 
 
 13 
 13 
 13 
 
 11.76 
 12.5 
 12.26 
 
 Kirkpatrick 
 Millar 
 
 Average . . . 
 White 
 
 40.6 
 
 26.6 
 
 13 
 
 12.16 
 
 Tainted . 
 Acidy ... 
 Low 
 
 Salvy . . . 
 Waxy .. 
 Pasty... 
 
 O. K.... 
 0. K.... 
 0. K.... 
 
 40 
 42 
 41 
 
 26 
 27 
 25 
 
 13 
 13 
 13 
 
 12 
 12.25 
 12.26 
 
 Kirkpatrick 
 Millar 
 
 Average . . . 
 
 41 
 
 26 
 
 13 
 
 12. 16 
 
 
 
 
 LOT 1. A. H. BARBER <fe Co., MERRILL, MICH. 
 
 Second jury trial (cheese ft months old). 
 
 
 <White 
 
 40 
 
 25 
 
 10 
 
 Off 
 
 Mealv .. 
 
 Cut 
 
 11.5 
 
 
 J Millar 
 
 32 
 
 27 
 
 12 
 
 
 Pastv 
 
 Cut . 
 
 11.75 
 
 
 
 
 
 
 
 
 
 
 
 1 Average 
 
 36 
 
 26 
 
 11 
 
 
 
 
 11.62 
 
 
 (White 
 
 40 
 
 25 
 
 10 
 
 Tainted . 
 
 Tallowy 
 
 Cut 
 
 11.5 
 
 
 JMillar 
 
 33 
 
 28 
 
 13 
 
 Acidy . . . 
 
 Salvy . . . 
 
 Cut 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 
 36 5 
 
 26 5 
 
 11 5 
 
 
 
 
 11. 75 
 
 
 
 
 
 
 
 
 
 
 
 (White 
 
 39 
 
 25 
 
 10 
 
 Off 
 
 Tallowv 
 
 Cut 
 
 11.26 
 
 
 JMillar 
 
 35 
 
 28 
 
 12 
 
 Acidy . . . 
 
 Pasty . . . 
 
 Cut 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 
 37 
 
 26 5 
 
 11 
 
 
 
 
 11.62 
 
 
 
 
 
 
 
 

 
 THE COLD CUEING OF CHEESE. 
 
 69 
 
 SCORES BY INDIVIDUAL JUDGES AT THE COMMERCIAL TEST MADE AT FIRST AND SECOND 
 
 JURY- TRIALS Continued. 
 
 Type III (soft home-trade type.) Continued. 
 
 LOT 2. A. H. BARBER &. Co., MERRILL, MICH. 
 
 First jury trial (cheese 3 months old). 
 
 Curing 
 tempera- 
 ture. 
 
 Judges. 
 
 Numerical scores. Descriptive scores. 
 
 Price 
 (standard 
 13 cents). 
 
 Flavor 
 (stand- 
 ard 45.) 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 (stand- Flavor. Texture, 
 ard 15) . 
 
 Color. 
 
 40 F 
 50F 
 60F 
 
 White 
 
 40 
 42 
 40 
 
 26 
 
 28 
 25 
 
 12 
 12 
 13 
 
 Acidy ... 
 Flat..... 
 Acidy . . . 
 
 Salvy . . . 
 Pasty . . . 
 Pasty . . . 
 
 Wavy... 
 Wavy... 
 Mottled 
 
 11.5 
 11.5 
 12.25 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 White 
 
 40.6 
 
 26.3 
 
 12.5 
 
 11.75 
 
 Acidy . . . 
 Clean 
 Acidy . . . 
 
 Pasty... 
 Waxy .. 
 Waxy .. 
 
 O. K . . . . 
 O. K . . . . 
 O. K.... 
 
 40 
 43 
 42 
 
 27 
 29 
 27 
 
 13 
 13 
 14 
 
 11.75 
 12 
 12.5 
 
 
 Millar 
 
 Average 
 White 
 
 41.6 
 
 27.6 
 
 13.3 
 
 12.08 
 
 Acidy ... 
 Tainted . 
 Acidy ... 
 
 Pasty . . . 
 Salvy... 
 Tallowy 
 
 Wavy... 
 O. K.... 
 0. K.... 
 
 40 
 
 40 
 40 
 
 27 
 28 
 25 
 
 12 
 13 
 13 
 
 11.75 
 11. 25 
 12 
 
 Kirkpatrick 
 
 Millar 
 
 Average 
 
 40 
 
 26.6 
 
 12.6 
 
 12 
 
 
 
 
 LOT 2. A. H. BARBER & Co., MERRILL, MICH. 
 Second jury trial (cheese 5 months old). 
 
 40 F .... 
 50 F .... 
 60F .... : 
 
 White 
 
 38 25 
 
 10 Acidy... 
 12 Acidy ... 
 
 Tallowy 
 Tallowy 
 
 Cut ; 11 
 Cut 11 
 
 Millar . . . 
 
 42 27 
 
 Average . 
 White 
 
 
 40 '26 
 
 11 
 
 11 
 
 
 Tallowy 
 Tallowy 
 
 
 . . 37 25 
 
 10 i Acidy ... 
 12 Acidy ... 
 
 Cut 11 
 Cut ! 11 
 
 Millar 
 
 40 26 
 
 Average . 
 White 
 
 
 38. 5 25. 5 
 
 11 
 
 11 
 
 
 Tallowy 
 Tallowy 
 
 
 37 24 
 
 10 Acidy . . . 
 12 Acidy... 
 
 Cut 11 
 Cut 11 
 
 Millar 
 
 1 38 27 
 
 Average . 
 
 
 37.5 25.5 
 
 i I 
 
 11 
 
 11 
 
 
 
 
 LOT 3. A. H. BARBER & Co., MERRILL, MICH. 
 First jury trial (cheese 3 months old). 
 
 
 White 
 
 40 
 
 27 
 
 12 
 
 Acidy ... 
 
 Close . . . 
 
 Wavy... 
 
 11 
 
 40F 
 
 Kirkpatrick 
 Millar 
 
 41 
 40 
 
 28 
 27 
 
 13 
 14 
 
 Acidy . . . 
 Acidy ... 
 
 Tallowy 
 Tallowv 
 
 Cut 
 
 O. K 
 
 11.5 
 11.5 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40.3 
 
 27.3 
 
 13 
 
 
 
 
 11 3 
 
 
 
 
 
 
 
 
 
 
 
 White 
 
 42 
 
 28 
 
 13 
 
 Low 
 
 Smooth 
 
 Wavy * 
 
 12 
 
 50F 
 
 Kirkpatrick 
 Millar . . 
 
 43 
 42 
 
 28 
 28 
 
 13 
 14 
 
 Clean.... 
 Acidy 
 
 Tallowy 
 Smooth. 
 
 O. K.... 
 O. K 
 
 12 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 42.6 
 
 28 
 
 13.3 
 
 
 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 [White . . . 
 
 40 
 
 27 
 
 12 
 
 Bitter. . . 
 
 Salvy . 
 
 
 11.5 
 
 
 Kirkpatrick 
 
 42 
 
 27 
 
 13 
 
 Clean . . 
 
 Loose . . 
 
 O. K 
 
 11.75 
 
 60F 
 
 iMillar 
 
 39 
 
 25 
 
 14 
 
 
 Pasty 
 
 > O K 
 
 11 25 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40.3 
 
 26.3 
 
 13 
 
 
 
 
 11.5 
 
 
 
 
 
 
 
 

 
 70 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 SCORES BY INDIVIDUAL JUD<;KS AT THI: COMMKUCIAI, TKST MADK AT FIHXT AND SK< -\\> 
 
 Jim TRIALS Continued. 
 
 TI//H III (soft home-tnulf 1i/j>r) Continued. 
 
 LOT 3. A. H. BARBER ct Co., MKKKII.L, Mirn. 
 
 Secoml jury trinl (i-htw ~> mnnl/is <>!<l). 
 
 Curing 
 tempera- 
 ture. 
 
 Numerical scores. 
 
 Inscriptive scores. 
 
 Moe 
 
 1 standard 
 i:; cents). 
 
 Judge*). Flavor 
 (stand- 
 ard 45). 
 
 Texture 
 (stand- 
 ard 30). 
 
 Color 
 
 f stand- 
 ard 15). 
 
 Flavor. 
 
 Texture. 
 
 Color. 
 
 40 F 
 50F 
 60F 
 
 White 40 
 
 26 
 
 28 
 
 14 
 
 12 
 
 Tainted . 
 Tainted . 
 
 Smooth . 
 Loose... 
 
 0. K.... 
 O.K.... 
 
 1L8 
 
 11 
 
 Millar 36 
 
 
 Average 38 
 
 27 13 
 
 11.25 
 
 Tainted . 
 Tainted . 
 
 Smooth . 
 Loose... 
 
 Wavy... 
 0. K . . . . 
 
 White 39 
 
 25 
 
 26 
 
 10 
 12 
 
 11.25 
 
 11.5 
 
 Millar . 40 
 
 
 
 Average 39. 5 
 
 25.5 
 
 11 
 
 11. S7 
 
 Tainted . 
 Tainted . 
 
 Smooth . 
 Loose... 
 
 Specks.. 
 O. K.... 
 
 White 39 
 
 25 
 27 
 
 13 
 
 12 
 
 11.5 
 11.25 
 
 Millar 38 
 
 
 Average 38. 5 
 
 i 
 
 26 
 
 12.5 
 
 11.37 
 
 
 
 
 LOT 4. A. H. BARBER & Co., MERRILL, MICH. 
 First jury truil (cheese S months old). 
 
 40 F .... 
 50F .... 
 60 F .... 
 
 White 
 
 42 
 
 42 
 42 
 
 27 
 29 
 28 
 
 13 
 14 
 14 
 
 Flat 
 Clean.... 
 Low 
 
 Stiff .... 
 Waxy .. 
 
 Waxy .. 
 
 Wavy... 
 0. K.... 
 0. K.... 
 
 12 
 lg.fi 
 
 12.5 
 
 Kirkpatrick 
 Millar 
 
 Average 
 White 
 
 42 
 
 28 
 
 13.6 
 
 12.3 
 
 Flat 
 Clean.... 
 Low 
 
 Mealy .. 
 I'asty... 
 I'asty... 
 
 Wavy... 
 0. K.... 
 Wavy... 
 
 40 
 
 42 
 41 
 
 86 
 
 29 
 
 _>; 
 
 13 
 
 13 
 
 12 
 
 11.25 
 
 12 
 
 12 
 
 Kirkpatrick 
 Millar .... 
 
 Average 
 White 
 
 41 
 
 26.6 
 
 12.6 
 
 11.75 
 
 Flat 
 Clean 
 Flat 
 
 Mealy .. 
 Mealy.. 
 
 I'asty... 
 
 . 
 
 Cnt 
 
 Wavy... 
 Wavy... 
 
 41 
 43 
 42 
 
 26 
 
 28 
 27 
 
 12 
 13 
 
 13 
 
 11.5 
 12,33 
 
 12. .'5 
 
 Kirkpatrick 
 Millar 
 
 Average 
 
 42 
 
 27 
 
 12.6 
 
 12 
 
 ! 
 
 
 LOT 4. A. H. BARBER & Co., MERRII.I,, MICH. 
 
 Si,-in,il jury trial (cheese fi months itlili. 
 
 
 White 
 
 43 
 
 26 
 
 10 
 
 Flat 
 
 Mealy 
 
 Cut 
 
 12 25 
 
 40 F 
 
 Millar 
 
 43 
 
 28 
 
 14 
 
 Clean 
 
 Smooth 
 
 Cut 
 
 1'i 25 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 43 
 
 27 
 
 12 
 
 
 
 
 
 12. 25 
 
 
 White 
 
 43 
 
 27 
 
 11 
 
 Flat 
 
 Smooth 
 
 Cut 
 
 12 5 
 
 50 F .... 
 
 Millar 
 
 42 
 
 28 
 
 14 
 
 Flat 
 
 
 Cut 
 
 12 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 42.5 
 
 27.5 
 
 12.5 
 
 
 
 
 12. 25 
 
 
 White 
 
 41 
 
 25 
 
 g 
 
 Flat 
 
 Mealy 
 
 Wavy- 
 
 11 75 
 
 60 F 
 
 Millar 
 
 40 
 
 25 
 
 13 
 
 \cidy 
 
 Pastv 
 
 Cut 
 
 11 75 
 
 
 
 
 
 
 
 
 
 
 
 Average 
 
 40.5 
 
 25 
 
 11 
 
 
 
 
 11.75 
 
 
 
 
 
 
 
 

 
 EASTERN EXPERIMENTS, 1902-03. 
 
 Conducted by L. L. VAN SLYKE, G. A. SMITH, and E. B. HART, 
 
 Of the New York Agricultural Experiment Station. 
 
 SUMMARY. 
 
 (1) Object of experiment. The investigation was undertaken by the 
 United States Department of Agriculture in cooperation with this 
 station, its object being to study, on a commercial scale under com- 
 mercial conditions, the influence of different temperatures upon the 
 cheese during the curing process. 
 
 (2) Plan of experiment. Cheese was secured which represented the 
 product of the States of New York, Pennsylvania, and Ohio, and 
 placed in cold storage at the temperatures of 40, 50, and 60 F. 
 These were examined commercially by a committee of experts when 
 first placed in cold storage, and later after being in cold storage ten, 
 twenty, twenty-eight, and thirty-five weeks. Cheeses of different 
 sizes were used, weighing TO, 65, 45, 35, and 12 pounds. Also, in 
 one case, cheeses were covered with a coating of paraffin. Chemical 
 analyses were made at intervals. 
 
 (3) Loss of weight. The loss of weight increased with increase of 
 temperature, being on an average in twenty weeks 3.8 pounds per 100 
 pounds of cheese at. 40 F., 4.8 pounds at 50 F., and 7.8 pounds at 
 60 F. The large-sized cheeses lost less weight per 100 pounds than 
 those of smaller size. 
 
 (4) Results of scoring cheese. Cheese cured at 40 F. was superior 
 in quality to the same kind cured at higher temperatures. That 
 cured at 50 F. was superior in quality to that cured at 60 F. The 
 general averages of the scores at the end of twenty weeks were as 
 follows: 95. T at 40 F., 94.2 at 50 F., and 91. 7 at 60 F. The differ- 
 ence in quality was confined in most cases to flavor and texture, the 
 color and finish being little or not at all affected in cheese that was in 
 good condition at the beginning. 
 
 (5) Effects of covering cheese with paraffin. The commercial qualities 
 of cheese were favorably influenced after six months in the case of that 
 covered with paraffin, especially in flavor. The loss of moisture was 
 greatly lessened, amounting only to a fraction of a pound for 100 
 pounds of cheese at 40 F. and 50 F., and being only about one-fifth 
 the average loss found at 60 F. with cheese not so treated. The 
 cheeses were also perfectly clean and free from mold, while all the 
 cheeses not treated with paraffin were covered with mold. 
 
 71
 
 72 BUREAU OF ANIMAL INDUSTRY. 
 
 (6) Results of clit in !<-<il <i)ilt/*!x. The amount of certain water- 
 soluble nitrogen compounds in cheese, such as caseoses, peptones, 
 amides, and ammonia, is used as a means for measuring chemically 
 the degree of ripeness in cheese. The amount of water-soluble nitro- 
 gen compounds increases with the age of cheese and with the tem- 
 perature at which the cheese is cured. 
 
 (7) Some practical applications. Curing cheese at low temperatures 
 increases the amount of cheese to sell by preventing loss of moisture, 
 and- covering cheese with paraffin increases still more the yield of 
 marketable cheese. This saving amounts to several dollars a ton. 
 Also, the improved quality 7 of cheese cured at low temperatures gives 
 such cheese a higher market price. 
 
 REPORT OF RESULTS OF CURING CHEESE IN COLD STORAGE. 
 
 t 
 
 INTRODUCTION. 
 
 On the part of the New York Agricultural Experiment Station at 
 Geneva, the work of selecting cheese, sampling, and supervision was 
 performed by George A. Smith, dairy expert, and L. L. Van Slyke, 
 chemist of the station; E. B. Hart assisted in the chemical work. 
 The New York Mercantile Exchange was requested to designate com- 
 petent persons to judge the cheese upon a commercial basis, and, the 
 subject being referred to the cheese committee of the exchange, the 
 following members were named as trade experts for this service: C. 
 S. Martin, representing the oldest and largest cheese house in New 
 York; F. B. Swift, representing one of the largest cheese-exporting 
 firms in Montreal and New York, and D. W. Whitmore, head of a 
 well-known firm. On the part of the Department of Agriculture, 
 B. F. Van Valkenburgh, dairy inspector, gave immediate personal 
 supervision. 
 
 The cheese was cured in New Y r ork City and examined and scored 
 there, from time to time, without removal from cold storage. 
 
 The plan of the experiment was to secure cheese representing the 
 States of New York, Pennsylvania, and Ohio, to place this in cold 
 storage at different temperatures, to have commercial examinations 
 made from time to time by a committee of chosen experts, to weigh 
 the cheese at intervals, and to make chemical analyses of it. The 
 object of this work was to study during the curing process the effect 
 of different temperatures and the effect of covering cheese with par- 
 affin upon (1) the commercial quality of the cheese, (2) the loss of 
 weight, and (3) the chemical changes taking place. 
 
 DESCRIPTION OF SOURCES AND CHARACTER OF DIFFERENT LOTS OK CHEKSK I .SED IN THE 
 
 EXPERIMENT. 
 
 The arrangements for carrying on the experiment were not com- 
 pleted until the latter part of September, when it was somewhat diffi- 
 cult to secure large-sized cheeses, because most of the factories were
 
 THE COLD CUBING OF CHEESE. 73 
 
 making onl}- the small home-trade size. We were able, however, to 
 get the makers in two cases to make the large-sized cheeses for this 
 special work, but the} T were not of the best quality in every respect. 
 
 Lot I comprised 21 cheeses, averaging 64 pounds in weight, made 
 by A. B. Hargrave at Heuvelton, St. Lawrence County, N. Y. These 
 were made from the mixed milk of September 26. which contained 3.8 
 per cent of fat. The milk was ripened to 4i spaces by the Marschall 
 rennet test at a temperature of 86 F. Rennet extract was used at 
 the rate of 2 ounces for 1,000 pounds of milk. The milk began to 
 thicken in fifteen minutes. The curd was heated to 98 F. in forty- 
 five minutes. One hour and twenty minutes later the curd showed 
 one-eighth of an inch of fine threads by the hot-iron test, when the 
 whey was removed. The curd was then packed, drained, and kept for 
 three hours, after which it was milled, salted at the rate of 2 pounds 
 for 1,000 pounds of milk, cooled to 80 F., and put in press. 
 
 This lot of cheese was shipped to New York on September 30 and 
 placed in cold storage on October 6. 
 
 Lot II comprised 40 boxes of cheese, made by J. E. Case at Turtle- 
 point, Pa. , during the third week in September. They averaged 45 
 pounds in weight. It was found impossible to get a special lot of cheese 
 made in Pennsylvania for this work, and so it was decided to take some 
 already made. These cheeses were therefore older when put into cold 
 storage, and did not get the full benefit of ripening at lower tempera- 
 tures. In making the cheese, a starter of lactic ferment was used and 
 the milk ripened to about 5 spaces by the Marschall test at a tempera- 
 ture of 86 F. Rennet extract was used at the rate of 2 ounces for 
 1,000 pounds of milk, and the curd was cut in about forty -five min- 
 utes. The subsequent heating was carried to about 100 F. The 
 whey was removed as soon as the curd strung on a hot iron. After 
 milling, the curd was allowed to stand about half an hour before salt- 
 ing, with frequent stirring, and then cooled to 90 F. Salt was added 
 at the rate of 2 pounds for 1,000 pounds of milk used. 
 
 This lot of cheese was placed in cold storage on October 6. 
 
 Lot III consisted of 44 cheeses, averaging in weight about 34 pounds. 
 They were made by J. H. Searl at Lowville, Lewis Count} 7 , N. Y., from 
 the mixed night and morning milk of September 26. Half were uncol- 
 ored (A) and half were colored (B). The milk contained 4 per cent of 
 fat and 12.6 per cent of solids. The milk Was ripened to 3 spaces by 
 the Marschall test at 84 F. Rennet extract was used at the rate of 2 
 ounces for 1,000 pounds of milk. The curd was cut in twenty-five 
 minutes, and fifteen minutes later heat was applied, the temperatuiv 
 of 98 F. being reached in fifty minutes. Forty minutes later the 
 whe} 7 was removed, as the curd showed one-eighth of an inch of string 
 by the hot-iron test. After packing and draining in the usual way 
 the curd was milled about four hours after the removal of whey. 
 Salt was added at the rate of 2 pounds for 1,000 pounds of milk used, 
 and the curd was cooled to 80 F. and then put in press.
 
 74 BUREAU OF ANIMAL INDUSTRY. 
 
 This lot of cheese was shipped to New York October 1 and placed 
 in cold storage October 7. 
 
 Lot IV consisted of two different sizes of cheeses, made by C. S. 
 Alger at Martinsburg, Lewis County, N. Y. There were 2<> colored 
 cheeses (A), each weighing about 65 pounds, and 28 cheeses of so-called 
 Stilton si/o or style (B), each weighing about 12i pounds. (These are 
 ordinarily known in market as "Young Americas/' 1 ) The cheese was 
 made from mixed milk of September 29, containing 4 per cent of fat and 
 12.6 per cent of solids. The conditions of manufacture wore normal. 
 
 This lot of cheese was shipped on October 3 and placed in cold stor- 
 age October 8. 
 
 Lot V comprised 34 cheeses, made by E. S. Rice at Triumph, Ohio, 
 each averaging in weight about 36 pounds. Rennet extract was 
 added at the rate of 3 ounces for 1,000 pounds of milk at 86 F. The 
 curd was cut in thirty minutes and then heated to 104 U F. in about 
 thirty minutes, the whey being drawn an hour and a half later. Salt 
 was added at rate of 2i pounds for 1,000 pounds of milk used. 
 
 This lot was shipped October 7 and placed in cold storage October 
 13, 1902. 
 
 Lot VI consisted of 40 cheeses, each cheese weighing about 70 
 pounds. It was not at first intended to include a comparative trial 
 between cheese in natural form and coated with paraffin (according to 
 the increasing commercial practice), and no cheese was purchased by 
 the Department of Agriculture for this purpose. But at the request 
 of the New York Agricultural Experiment Station, and through the 
 liberal cooperation of Messrs. Martin & Co., this was accomplished. 
 Martin & Co. furnished this lot of cheese at their own expense and 
 risk, but they were added to the five purchased lots, divided among 
 the three curing rooms, as later recorded, and subjected to the same 
 conditions and examinations as the rest. The cheese contained in this 
 lot represented two different dates of manufacture one week apart 
 October 10 (A) and October 17 (B). 
 
 This lot of cheese was made by H. Petrie at Turin, Lewis County, 
 N. Y. The milk, of good quality in every respect, was warmed to 
 86 F. and a carefully prepared sour-milk starter added. It was then 
 ripened to about 4 spaces by the Marschall test. Rennet extract was 
 added at the rate of 2 ounces for 1,000 pounds of milk. In twenty-five 
 to thirty minutes the curd was cut, the cutting being somewhat fine, 
 after which careful stirring was begun and continued until the pieces 
 of curd were well separated and beginning to shrink. Heat was then 
 applied, the temperature of 98 F. being reached in about forty-five 
 minutes. Stirring was continued until the curd strung on the hot iron 
 one-eighth of an inch, when the whey was removed. The curd was then 
 matted, cut into pieces about 3 by 6 by 6 inches, and turned at inter- 
 vals of six or eight minutes until the curd was well drained and solid. 
 The curd was then piled until it acquired a smooth, velvety feeling, 
 after which it was milled, spread out, stirred, and cooled until fat
 
 THE COLD CUBING OF CHEESE. 
 
 75 
 
 started from it when squeezed in the hand. It was then salted at the 
 rate of 2 pounds for 1,000 pounds of milk used, and finally put in 
 press. Light pressure was applied at first just enough to make the 
 curd hold together in the form of the mold. At the end of one hour 
 the cheeses were removed from the hoops, the cloths and outside of 
 the cheeses rinsed with warm water, replaced in press, and pressure 
 applied for eighteen hours. 
 
 This lot was placed in cold storage October 24, half of the number 
 being covered with paraffin (Ap and Bp) and half being in natural 
 condition (An and Bn). 
 
 LENGTH OF EXPERIMENT. 
 
 In February the cheese stored at 60 F. was removed and sold. In 
 April the cheese stored at 50 F. was placed on the market, and also 
 most of the cheese kept at 40 F. Some of the cheese that had been 
 held at 40 F. was retained and kept until June 1, when it was sold, 
 except some that was kept and placed at a temperature of 32 F. for 
 further work. 
 
 DISTRIBUTION OF CHEESES IN COLD STORAGE. 
 
 Arrangements were made with the Merchants' Refrigerating Corn- 
 pan}' of New York City to provide special rooms and take care of these 
 different lots of cheese. Rooms were provided in which the tempera- 
 tures could be controlled and kept at 40 F., 50 F., and 60 F. Auto- 
 matic records were arranged in each room, showing the condition of 
 the temperature continuousl\ T . The regulation of temperatures was 
 remarkably well done; the variations from the desired point, for the 
 entire period of storage, did not exceed 2 for the 60 room or 1 
 for the other rooms. It was an exceptionally good piece of work in 
 maintaining even temperatures for thirty or forty successive weeks. 
 
 The different lots of cheese were distributed in the different tem- 
 peratures in the manner indicated by the following table: 
 
 DistrifnUion of cheese at different temperatures. 
 
 Lot. 
 
 Number and weight 
 of cheeses at 40 F. 
 
 Number and weight 
 of cheeses at 50 F. 
 
 Number and weight 
 of cheeses at 60 F. 
 
 T 
 
 
 Number. 
 10 
 18 
 11 
 11 
 9 
 16 
 19 
 5 
 5 
 
 5 
 
 Pound*. 
 645 
 811 
 378 
 371 
 585 
 197 
 696 
 358 
 356 
 352 
 358 
 
 Number. 
 6 
 12 
 6 
 6 
 6 
 8 
 8 
 3 
 3 
 
 Pounds. 
 384 
 535 
 207 
 204 
 387 
 99 
 290 
 211 
 212 
 
 Number. 
 
 e 
 
 10 
 5 
 5 
 5 
 4 
 "? 
 2 
 2 
 
 Pounds. 
 325 
 
 448 
 170 
 171 
 329 
 50 
 256 
 143 
 142 
 
 11 
 
 
 mj 
 
 H 
 v 
 
 White 
 
 Colored 
 
 [Large 
 
 Stiltons 
 
 
 VI 
 
 An 
 
 Ap 
 
 Bn 
 
 Bp 
 
 3 
 
 208 
 
 2 
 
 138 

 
 76 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 LOSS OF WEIGHT. 
 
 The following table gives the weights of the cheese kept at the dif- 
 ferent temperatures and the percentages of loss at the several dato 
 stated: 
 
 Weights of cliee.se and percentages of loss at different temperatures. 
 
 Lot and description. 
 
 Date of 
 weigh- 
 ing. 
 
 Room at 40 F. 
 
 Room t 
 
 Weight. 
 
 tt50F. 
 Uess. 
 
 Room at 60 F. 
 
 Weight. 
 
 Loss. 
 
 Weight. 
 
 Loss. 
 
 I (New York export Cheddars) 
 
 II (Pennsylvania Cheddars) .. 
 Ill A (white) 
 
 Oct. 6 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 7 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 7 
 Feb. 13 
 Apr. 10 
 Oct. 7 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 8 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 8 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 13 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 24 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 24 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 24 
 Feb. 13 
 Apr. 10 
 June 1 
 Oct. 24 
 Feb. 13 
 Apr. 10 
 June 1 
 
 Pounds. 
 645 
 616 
 611 
 600 
 811 
 789 
 783 
 774 
 378 
 362 
 357 
 371 
 360 
 355 
 348 
 585 
 559 
 554 
 545 
 197 
 188 
 184 
 179 
 696 
 664 
 658 
 646 
 358 
 349 
 346.7 
 342 
 356 
 355 
 354 
 352. 8 
 352 
 340 
 336.5 
 333.2 
 358 
 357 
 356.6 
 355.4 
 
 Per cent. 
 
 Pinmdx. 
 384 
 367 
 361 
 
 Per cent. 
 
 'Pounds. 
 325 
 303 
 
 Per cent. 
 
 4.5 
 5.3 
 7.0 
 
 4.4 
 6.0 
 
 6.8 
 
 
 
 535 
 515 
 511 
 
 
 448 
 425 
 
 I 
 
 2.7 
 3.5 
 4.5 
 
 3.7 
 4.5 
 
 
 
 207 
 195 
 192 
 204 
 193 
 189 
 
 
 170 
 155 
 
 
 4.2 
 5.6 
 
 5.8 
 7.2 
 
 8.8 
 
 Ill B (colored) 
 
 171 
 157 
 
 
 3.0 
 4.3 
 6.2 
 
 5.4 
 
 7.4 
 
 8.2 
 
 IV A (large) 
 
 
 
 387 
 366 
 365 
 
 
 329 
 305 
 
 
 4.4 
 5.3 
 
 6.8 
 
 5.4 
 
 5.7 
 
 7.3 
 
 IV B (Stiltons, or Young 
 Americas) 
 
 
 
 99 
 91 
 
 88 
 
 
 50 
 44 
 
 
 4.6 
 6.6 
 9.1 
 
 8.1 
 11.1 
 
 12.0 
 
 V (Ohio flats) 
 
 
 
 290 
 271 
 266 
 
 
 356 
 233 
 
 
 4.6 
 5.5 
 
 7.2 
 
 6.6 
 8.3 
 
 9.0 
 
 VI An (Export Cheddars, 
 without paraffin^ 
 
 
 JII 
 20ti 
 202.7 
 
 
 143 
 137 
 
 
 2.5 
 3.1 
 4.5 
 
 2.4 
 4.0 
 
 4.2 
 
 VI Ap (Same, paraffined) 
 
 VI Bn (New York Cheddars, 
 without paraffin ) 
 
 - 
 
 212 
 
 
 142 
 140 
 
 
 0.3 
 0.6 
 0.9 
 
 211 
 210 
 
 0.5 
 0.9 
 
 1.4 
 
 
 
 
 
 3.4 
 4.4 
 5 3 
 
 
 
 
 
 
 
 VI Bp (Same, paraffined) 
 
 
 
 
 
 208 
 207 
 207 
 
 
 138 
 136 
 
 
 0.3 
 0.4 
 0.7 
 
 0.5 
 0.5 
 
 1.5 
 
 
 

 
 THE COLD CURING OF CHEESE. 
 
 77 
 
 Shmtring weight lost by cheese. 
 
 Lot. 
 
 Average 
 weight 
 of each 
 cheese. 
 
 Age when 
 placed 
 in cold 
 storage. 
 
 Age 
 when 
 weighed. 
 
 Amount lost for 100 pounds 
 of cheese 
 
 At 40 F. 
 
 At50F. 
 
 At 60 F. 
 
 I 
 
 Pounds. 
 64 
 64 
 64 
 45 
 45 
 45 
 34 
 34 
 34 
 34 
 34 
 65 
 65 
 65 
 12.5 
 12.5 
 12.5 
 36.5 
 
 Days. 
 9 
 9 
 9 
 18 
 18 
 18 
 9 
 9 
 9 
 9 
 9 
 3 
 8 
 8 
 8 
 8 
 8 
 
 Weeks. 
 20 
 28 
 35 
 20 
 28 
 35 
 20 
 28 
 20 
 28 
 35 
 20 
 28 
 35 
 20 
 28 
 35 
 19 
 27 
 34 
 17 
 25 
 32 
 17 
 25 
 32 
 17 
 25 
 32 
 17 
 25 
 32 
 
 Pounds. 
 4.5 
 5.3 
 7.0 
 2.7 
 3.5 
 4.5 
 4.2 
 5.6 
 3.0 
 4.3 
 6.2 
 4.4 
 5.3 
 6.8 
 4.6 
 6.6 
 9.1 
 4.6 
 5.5 
 7.2 
 2.5 
 3.1 
 4.5 
 0.3 
 0.6 
 0.9 
 3.4 
 4.4 
 ft 3 
 
 Pounds. 
 4.4 
 6.0 
 
 Pounds. 
 6.8 
 
 I 
 
 I . 
 
 
 II 
 
 3.7 
 4.5 
 
 5.1 
 
 II 
 
 II 
 
 
 Ill A 
 
 5.8 
 7.2 
 5.4 
 7.4 
 
 8.8 
 
 Ill A 
 
 Ill B 
 
 8.2 
 
 Ill B 
 
 III B 
 
 
 IV A 
 
 5.4 
 
 5.7 
 
 7.3 
 
 IV A 
 
 IV A 
 
 
 IV B 
 
 8.1 
 11.1 
 
 12.0 
 
 IV B 
 
 IV B 
 
 
 V 
 
 6.6 
 8.3 
 
 9.0 
 
 V 
 
 36.5 
 
 
 V 
 
 36.5 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 
 
 
 VI An 
 
 7 
 7 
 7 
 7 
 7 
 7 
 14 
 14 
 14 
 14 
 14 
 14 
 
 2.4 
 4.0 
 
 4.2 
 
 VI An 
 
 VI An 
 
 
 VI Ap 
 
 0.5 
 0.9 
 
 1.4 
 
 VI Ap 
 
 VI Ap 
 
 
 VI Bn 
 
 
 
 VI Bn 
 
 
 
 VI Bn 
 
 
 
 VI Bp 
 
 0.3 
 0.4 
 0.7 
 
 0.5 
 0.5 
 
 1.5 
 
 VI Bp 
 
 VI Bp... 
 
 
 
 
 
 From the data contained in the above table, we are enabled to make 
 the following statements: 
 
 (1) The cheese continued to lose water in nearly every case as long 
 as weighings were made. This was true of all temperatures. 
 
 (2) The loss of weight was least at 40 F. and increased with increase 
 of temperature. At the end of twenty weeks the cheese in tempera- 
 ture -40 F. had lost on an average 3.8 pounds per 100; that in 50 F., 
 4.8 pounds; and that in 60 F., 7.8 pounds. The loss at temperature 
 40 F. was 1 pound less than at 50 F. , and -4 pounds less than at 60 
 F. In other words, the loss at 60 F., as compared with the loss at 
 50 F. , was three times as great as was the loss at 50 F., compared 
 with the loss at 40 F. The loss of weight was proportionally greater 
 at higher temperatures.
 
 78 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 (3) If we determine the average weekly loss from the data given in 
 this table, we find that during the first twenty weeks the loss was at 
 the average rate of 3 ounces a week at 40 F., 3.8 ounces at 50 F., and 
 6.2 ounces at 60 F. From the twentieth to the twenty-eighth week 
 the average weekly loss was 2.2 ounces at 40 F. and 3.2 ounces at 
 50 F. The cheese kept at 40 F. appeared to lose more moisture per 
 week from April 10 to June 1 than previously. 
 
 (4) The size of cheese influences the loss of moisture. Small cheeses, 
 other conditions being the same, lose a larger proportion of moisture 
 in curing than do large cheeses, owing to the greater amount of sur- 
 face relative to weight in the smaller cheeses. This tendency is shown 
 by the following tabulated statement: 
 
 Weight lust per 100 pounds of cheese in twenty week*. 
 
 Average weight of cheese. 
 
 At 40 F. 
 
 At50F. 
 
 At 60 F. 
 
 Pounds. 
 70 
 
 Pounds. 
 2.5 
 
 Pounds. 
 2.4 
 
 Pounds. 
 
 4.2 
 
 45 
 
 2.7 
 
 3.7 
 
 5.1 
 
 35 
 
 3.9 
 
 5.9 
 
 8.5 
 
 12J 
 
 4.6 
 
 8.1 
 
 12.0 
 
 
 
 
 
 It will be noticed that the variation is much less at 40 than at the 
 higher temperature. 
 
 (5) The method of covering cheese with paraffin greatly reduces the 
 loss of moisture. In VI An and Bn the cheeses were in natural 
 condition, while in VI Ap and Bp they were covered with paraffin, 
 being dipped in melted paraffin when a few days old. The loss of 
 moisture in cheese covered with paraffin was only 0.3 pound per 100 
 pounds of cheese in twenty weeks at 40 J F. , 0. 5 pound at 50 F. , and 
 1.4 pounds at 00 F. In the same kind of cheese not thus covered the 
 loss of moisture was much greater at all temperatures. By covering 
 cheese with paraffin a saving in loss of moisture can be effected 
 amounting to 5 or 6 pounds per 100 pounds of cheese at 60 F., and 
 at 50 or below the total loss of moisture can be reduced to less than 
 1 pound per 100 pounds of cheese. In addition, the use of paraffin 
 prevents the growth of molds. In every case cheeses covered with 
 paraffin were entirely clean, while the others were more or less heavily 
 coated with molds. 
 
 RESULTS OK CO.M.MKKCIAI, K.\ AMINATION OF CIIKKHK. 
 
 Arrangements were made to have the cheese examined at intervals 
 by the commercial experts already named, who were to score the 
 cheeses separately, the basis of a perfect cheese being 50 for flavor, 
 25 for texture, 15 for color, and 10 for finish. We give the average 
 of the scores in the following table:
 
 THE COLD CUEING OF CHEESE. 
 
 79 
 
 Results of scoring of cheese. 
 
 Lot. 
 
 Date of exam- 
 ination. 
 
 Temper- 
 ature of 
 curing 
 room. 
 
 Flavor. 
 
 Tex- 
 ture. 
 
 Color. 
 
 Finish. 
 
 Total 
 score. 
 
 Remarks. 
 
 
 Oct. 6, 1902 
 
 op 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 Dec. 15,1902 
 
 40 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 do 
 
 50 
 
 46.5 
 
 23 
 
 15 
 
 10 
 
 94.5 
 
 
 
 do 
 
 60 
 
 46 
 
 22 
 
 15 
 
 10 
 
 93 
 
 
 
 Feb. 13,1903 
 
 40 
 
 46.7 
 
 23.3 
 
 15 
 
 10 
 
 95 
 
 
 I 
 
 do...... 
 do 
 
 50 
 60 
 
 44.3 
 42.7 
 
 23 
 22 
 
 14.7 
 14.3 
 
 10 
 10 
 
 92 
 89 
 
 
 
 Apr. 10,1903 
 
 40 
 
 46.3 
 
 23 
 
 14.7 
 
 10 
 
 94 
 
 Flavor not perfectly- 
 
 
 do . 
 
 50 
 
 41.7 
 
 22.7 
 
 14.6 
 
 10 
 
 92 
 
 clean. 
 Flavor somewhat 
 
 
 
 
 
 
 
 
 
 tainted. 
 
 
 June 1, 1903 
 
 40 
 
 48 
 
 24.7 
 
 15 
 
 10 
 
 97.7 
 
 Clean flavor and silky- 
 
 
 Oct. 6, 1902 
 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 texture. 
 
 
 Dec. 15,1902 
 do.... 
 
 40 
 50 
 
 48 
 
 48 
 
 23.5 
 23 
 
 15 
 15 
 
 10 
 10 
 
 96.5 
 96 
 
 
 
 do... 
 
 60 
 
 47 
 
 22.5 
 
 15 
 
 10 
 
 94.5 
 
 
 
 Feb. 13,1903 
 
 40 
 
 46 
 
 22 
 
 15 
 
 10 
 
 93 
 
 
 II. 
 
 do 
 
 50 
 
 45 
 
 22 
 
 15 
 
 10 
 
 92 
 
 
 
 .....do 
 
 60 
 
 44 
 
 22 
 
 15 
 
 10 
 
 91 
 
 
 
 Apr. 10,1903 
 
 40 
 
 45.7 
 
 22.3 
 
 15 
 
 10 
 
 93 
 
 Flavor not perfectly- 
 
 
 
 
 
 
 
 
 
 clean. 
 
 
 do 
 
 50 
 
 43.7 
 
 22.3 
 
 14.7 
 
 10 
 
 90.7 
 
 Flavor tainted. 
 
 
 .Mine 1,1903 
 
 40 
 
 46 
 
 23 
 
 15 
 
 10 
 
 94 
 
 Flavor flat; texture 
 
 
 Oct. 7, 1902 
 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 smooth and silky. 
 
 
 Dec. 15,1902 
 
 40 
 
 48.5 
 
 24 
 
 15 
 
 10 
 
 97.5 
 
 
 
 do 
 
 50 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 do 
 
 60 
 
 46.5 
 
 33 
 
 15 
 
 10 
 
 94.5 
 
 
 
 Feb. 13,1903 
 
 40 
 
 47.7 
 
 23.7 
 
 15 
 
 10 
 
 96.4 
 
 Flavor clean; texture 
 
 III.. .. 
 
 
 
 
 
 
 
 
 wax-like. 
 
 
 do 
 
 50 
 
 47.7 
 
 24 
 
 15 
 
 10 
 
 96.7 
 
 
 
 do 
 
 60 
 
 45.3 
 
 23.3 
 
 14.8 
 
 10 
 
 94.4 
 
 
 
 Apr. 10,1903 
 
 40 
 
 47.7 
 
 24 
 
 15 
 
 10 
 
 96.7 
 
 
 
 do 
 
 50 
 
 46.7 
 
 23.7 
 
 15 
 
 10 
 
 95.4 
 
 Flavor slightly bitter. 
 
 
 June 1,1903 
 
 40 
 
 47 
 
 24 
 
 15 
 
 10 
 
 % 
 
 Flavor clean; texture 
 
 
 Oct. 8, 1902 
 
 
 47 
 
 23 
 
 14 
 
 10 
 
 94 
 
 smooth and silky. 
 Rather acid and of im- 
 
 
 
 
 
 
 
 
 
 perfect color. 
 
 
 Dec. 15,1902 
 
 40 
 
 47.5 
 
 23.5 
 
 14 
 
 10 
 
 95 
 
 
 
 do 
 
 50 
 
 16.6 
 
 22.5 
 
 13.5 
 
 10 
 
 92.5 
 
 
 
 do 
 
 60 
 
 44.5 
 
 22 
 
 13.5 
 
 10 
 
 90 
 
 
 
 Feb. 13,1903 
 do 
 
 10 
 
 50 
 
 44.7 
 42.3 
 
 22.7 
 22 
 
 13.3 
 12.3 
 
 10 
 10 
 
 90.7 
 86.6 
 
 
 
 do 
 
 60 
 
 41.7 
 
 21.3 
 
 12 
 
 10 
 
 85 
 
 
 IV A 
 
 Apr. 10,1903 
 
 10 
 
 46 
 
 23 
 
 14.7 
 
 10 
 
 93.7 
 
 Flavor acid; texture 
 
 
 do 
 
 50 
 
 43.3 
 
 22 
 
 13 
 
 10 
 
 . 88.3 
 
 stiff. 
 Flavor acid and not 
 
 t 
 
 
 
 
 
 
 
 
 clean; texture 
 
 
 
 
 
 
 
 
 
 harsh; color imper- 
 
 
 ', 
 
 
 
 
 
 
 
 fect. 
 
 
 June 1,1903 
 
 40 
 
 46 
 
 23 
 
 12.7 
 
 10 
 
 91.7 
 
 Flavor clean; texture 
 
 
 
 
 
 
 
 
 
 smooth and silky: 
 color light.
 
 80 
 
 BUREAU OF ANIMAL INDUSTRY. 
 Result* of scoring of cheese Continued. 
 
 Lot. 
 
 Date of exam 
 ination 
 
 Temper 
 ature of 
 curing 
 room. 
 
 Flavor. 
 
 Tex- 
 ture. 
 
 Color. 
 
 Finish. 
 
 Total 
 score. 
 
 Remark*. 
 
 
 /Oct. 8, 1902 
 
 Of 
 
 48 
 
 23 
 
 15 
 
 10 
 
 96 
 
 
 
 Dec. 15,1902 
 
 40 
 
 48 
 
 23.5 
 
 15 
 
 10 
 
 96.5 
 
 
 
 do 
 
 50 
 
 47.5 
 
 23.5 
 
 15 
 
 10 
 
 % 
 
 
 
 do 
 
 60 
 
 46.5 
 
 22.5 
 
 15 
 
 10 
 
 94 
 
 
 
 Feb. 13,1903 
 
 40 
 
 47.3 
 
 23.7 
 
 15 
 
 10 
 
 % 
 
 
 IV B 
 
 do 
 
 50 
 
 45 
 
 22 
 
 15 
 
 10 
 
 92 
 
 
 
 do 
 
 60 
 
 44 
 
 22 
 
 15 
 
 10 
 
 91 
 
 
 
 Apr. 10,1903 
 .. do 
 
 40 
 50 
 
 46.3 
 46.3 
 
 24.3 
 24 
 
 15 
 14.7 
 
 10 
 10 
 
 95.6 
 95 
 
 
 
 June 1,1903 
 
 40 
 
 46.7 
 
 23.3 
 
 15 
 
 10 
 
 95 
 
 Flavor clean; texture 
 
 
 Oct. 13,1902 
 
 
 46 
 
 23 
 
 15 
 
 10 
 
 94 
 
 wax-like. 
 
 
 Dec. 15,1902 
 
 40 
 
 46.5 
 
 23.5 
 
 15 
 
 10 < 
 
 95 
 
 
 
 ....do 
 
 50 
 
 45 
 
 22.5 
 
 15 
 
 10 
 
 92.5 
 
 
 
 ....do 
 
 60 
 
 40.5 
 
 20.5 
 
 15 
 
 10 
 
 86 
 
 
 
 Feb. 13,1903 
 
 40 
 
 45.3 
 
 21.3 
 
 14.7 
 
 10 
 
 91.7 
 
 
 
 ....do 
 
 50 
 
 43.7 
 
 20.3 
 
 14.7 
 
 10 
 
 88.7 
 
 
 V 
 
 ....do 
 
 60 
 
 43 
 
 20 
 
 14.7 
 
 10 
 
 87.7 
 
 
 
 Apr. 10,1903 
 
 40 
 
 45.3 
 
 22 
 
 14.7 
 
 10 
 
 92 
 
 Flavor and texture 
 
 
 do 
 
 50 
 
 44 
 
 21.7 
 
 14.3 
 
 10 
 
 90 
 
 imperfect. 
 Slightly bitter and of 
 
 
 
 
 
 
 
 
 
 weak texture. 
 
 
 June 1,1903 
 
 40 
 
 46 
 
 22.7 
 
 15 
 
 10 
 
 93.7 
 
 Flavor clean; texture 
 
 
 Dec. 15,1902 
 ... do 
 
 40 
 50 
 
 49 
 
 48.5 
 
 24 
 23.5 
 
 15 
 15 
 
 10 
 10 
 
 98 
 97 
 
 smooth and pasty. 
 
 
 ....do 
 
 60 
 
 48 
 
 23.5 
 
 15 
 
 10 
 
 96.5 
 
 
 
 Feb. 13,1903 
 do 
 
 40 
 50 
 
 48 
 
 48 
 
 24 
 24 
 
 15 
 15 
 
 10 
 10 
 
 97 
 97 
 
 
 VI. An... 
 
 do 
 
 60 
 
 45.3 
 
 23 
 
 15 
 
 10 
 
 93.3 
 
 
 
 Apr. 10,1903 
 do 
 
 40 
 
 50 
 
 48 
 
 48 
 
 a 
 
 24 
 
 ,99*{'J 
 15 
 
 10 
 10 
 
 97 
 97 
 
 
 
 June 1,1903 
 
 40 
 
 47.7 
 
 24.3 
 
 15 
 
 10 
 
 97 
 
 Surface covered with 
 
 
 Feb. 13,1903 
 
 40 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 mold. 
 
 
 ....do 
 
 60 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 ....do 
 
 60 
 
 46.3 
 
 23.3 
 
 15 
 
 10 
 
 94.3 
 
 
 VI. Ap... 
 
 Apr. 10,1903 
 ....do 
 
 40 
 50 
 
 48.3 
 48 
 
 24 
 24 
 
 15 
 15 
 
 10 
 
 10 
 
 97.3 
 97 
 
 
 
 June 1,1903 
 
 40 
 
 48.7 
 
 24.3 
 
 15 
 
 10 
 
 98 
 
 Condition practically 
 
 
 
 
 
 
 
 
 
 perfect; surface 
 
 
 Feb. 13,1903 
 
 40 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 bright and clear. 
 
 
 ....do 
 
 50 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 ....do 
 
 60 
 
 44.7 
 
 22.7 
 
 14.3 
 
 10 
 
 91.7 
 
 
 VI. Bn... 
 
 Apr. 10,1903 
 
 40 
 
 ' 4H 
 
 24 
 
 15 
 
 10 
 
 97 
 
 
 
 ....do 
 
 50 
 
 47 
 
 24 
 
 15 
 
 10 
 
 % 
 
 
 
 June 1,1903 
 
 40 
 
 47.7 
 
 24.3 
 
 15 
 
 10 
 
 97 
 
 Surface covered with 
 
 
 Feb. 13,1903 
 
 40 
 
 48 
 
 24 
 
 15 
 
 10 
 
 97 
 
 mold. 
 
 
 ....do 
 ....do 
 
 50 
 60 
 
 48 
 45.7 
 
 24 
 23 
 
 15 
 15 
 
 10 
 10 
 
 97 
 93.7 
 
 
 
 VI. Bp... 
 
 Apr. 10,1903 
 ....do 
 
 40 
 50 
 
 48 
 47 
 
 24 
 24 
 
 15 
 
 15 
 
 10 
 10 
 
 97 
 96 
 
 
 
 June 1,1903 
 
 40 
 
 48.7 
 
 24.3 
 
 15 
 
 10 
 
 98 
 
 Condition practically 
 
 
 
 
 
 
 
 
 
 perfect; surface 
 
 
 
 
 
 
 
 
 
 bright and clean.
 
 THE COLD CUBING OF CHEESE. 
 
 81 
 
 SUMMARY. 
 
 From the data embodied in the preceding table, we are able to 
 present the following statements as a summary of the results: 
 
 (1) Almost without exception the cheese cured at lower tempera- 
 tures was superior in quality to that cured at higher temperatures. 
 Cheese cured at 40 F. usually scored higher than that cured at 50 
 F., and the cheese cured at 50 F. scored higher in every instance 
 than that cured at 60 F. Averaging all our results, we have the fol- 
 lowing general scores for the different temperatures: At 40 F., 95.7; 
 at 50 F., 94.2; at 60 F., 91.7. From these figures we see that the 
 cheese deteriorated considerably more at 60 F. as compared with 50 
 F. than it did at 50 F. as compared with 40 F. The difference of 
 scores is 1.5 in favor of 40 F., as compared with 50 F., and 2.5 in 
 favor of 50 F. as compared with 60 F. In other words, the higher 
 the temperature the greater is the relative deterioration of cheese in 
 quality for each degree of temperature. 
 
 (2) The difference in quality fell mostly on the flavor and texture. 
 Averaging all the figures, we have the following results: 
 
 Averages of flavor and texture. 
 
 Qualities. 
 
 At 40 F. 
 
 At 60 F. 
 
 At 60 F. 
 
 Flavor 
 
 47.4 
 
 46.4 
 
 44.8 
 
 Texture 
 
 23.4 
 
 23 
 
 22.2 
 
 
 
 
 
 Here also we see that the difference is greater between 60 and 50 
 F. than between 50 and 40 F. in the direction of poorer quality. 
 
 (3) At any given time the jured at 40 F. was usually better 
 
 in quality than that at 50, and that at 50 was better than that at 60. 
 The longer the time of curing the greater was the difference in favor 
 of the lower temperatures. The following tabulated averages of the 
 results illustrate the statements: 
 
 Averages for different ages. 
 
 Age of 
 cheese. 
 
 Score at 
 40 F. 
 
 Score at 
 50 F. 
 
 Score at 
 60 F. 
 
 Weeks. 
 
 
 
 
 10 
 
 96.3 
 
 94.7 
 
 92 
 
 20 
 
 28 
 
 93.8 
 94.2 
 
 91.5 
 91.9 
 
 89.7 
 
 35 
 
 95.3 
 
 
 
 
 
 
 
 The cheese cured at 60 showed such deterioration in quality at the 
 end of twenty weeks that it was sold. While the cheese cured at 40 
 and 50 showed some deterioration in quality at twenty weeks, it scored 
 higher at twenty-eight weeks than at twenty- weeks. The cheese kept 
 at 40 showed its highest score at thirty-five weeks in several cases. 
 
 4189 No. 4903 6
 
 82 WKKAU OF ANIMAL INDUSTRY. 
 
 The higher store was always in favor of the lower temperature by 
 several points. 
 
 (4) The effect of covering cheese, with paraffin was in several cases 
 to improve the quality as compared with cheese not so covered. The 
 difference was more marked at 60 than at lower temperatures. The 
 cheese covered with paraffin and cured at 40 showed its highest 
 score at the end of thirty-five weeks. 
 
 Results of use of paraffin. 
 
 Character of cheese. 
 
 Age in 
 weeks. 
 
 At 40 F. 
 
 At50F. 
 
 At 60 F. 
 
 Cheese, normal (An) 
 
 20 
 
 97 
 
 97 
 
 93.3 
 
 Cheese, normal (Bn) 
 
 20 
 
 97 
 
 97 
 
 91.7 
 
 Cheese covered with paraffin (Ap) 
 
 20 
 
 97 
 
 97 
 
 91. 3 
 
 Cheese covered with paraffin (Bp) 
 
 20 
 
 97 
 
 97 
 
 93.7 
 
 Cheese, normal (An) 
 
 28 
 
 97 
 
 19 
 
 
 Cheese, normal (Bn) 
 
 28 
 
 97 
 
 % 
 
 
 Cheese covered with paraffin (Ap) 
 
 28 
 
 97.3 
 
 97 
 
 
 Cheese covered with paraffin (Bp) 
 
 28 
 
 97 
 
 96 
 
 
 Cheese normal (An and Bn) 
 
 35 
 
 97 
 
 
 
 Cheese covered with paraffin (Ap and Bp) 
 
 35 
 
 98 
 
 
 
 
 
 
 
 
 RESULTS OF CHEMICAL ANALYSIS OF CHEESE. 
 
 The analytical data upon which the following discussion of chemical 
 results is based were obtained by the methods described in Bulletin 
 No. 215 of the New York Agricultural Experiment Station, and the 
 table giving these data in full may be found in Bulletin No. 234 of the 
 same series. But in this work the paranuclein, oaseoses, and peptones 
 were not separated from one another, their combined amount being 
 obtained by difference. 
 
 (1) The process of cheese ripening. When cheese ripens, the most 
 prominent change taking place is in the nitrogen compounds. The 
 casein of milk is changed by the action of rennet enzyme into curd, 
 chemically known as paracasein. In the process of cheese making, 
 lactic acid is formed and this unites with the paracasein, forming a 
 compound known as paracasein monolactate/' It is this compound 
 that imparts to cheese curd the property of forming line strings on a 
 hot iron, and it is the formation of this paracasein monolactate that 
 accounts for the changes in appearance, plasticity, and texture of 
 cheese curd during the process of cheddaring. However, there is 
 reason to believe that the changes that take place in the process of 
 cheese-ripening start with and are dependent upon the presence of 
 paracasein monolactate or some similar compound. Hence, from a 
 chemical point of view, cheese ripening consists mainly of the change 
 of paracasein monolactate into other forms of nitrogen compounds, 
 chief among which in the order of their formation are paranuclein. 
 caseoses, peptones, amido compounds, and ammonia. These com- 
 
 Bull. No. 214, N. Y. Agricultural Experiment Station.
 
 THE COLD CURING OF CHEESE. 
 
 83 
 
 pounds, formed from paracasein monolactate, are readily soluble in 
 water, while paracasein monolactate is not. Hence, in ripened cheese 
 we have larger amounts of substances that are soluble and smaller 
 amounts of substances that are insoluble. Ripened cheese is for this 
 reason believed to be more readily digestible than green cheese. The 
 amount of soluble nitrogen compounds is used as a measure of the 
 extent of cheese ripening. 
 
 This present investigation offers an opportunity for studying the 
 chemical results of cheese ripening under different conditions of tem- 
 perature and with a number of different types of Cheddar cheese under 
 commercial conditions. 
 
 (2) Moisture in cheese. Before taking up a stud} 7 of the nitrogen 
 compounds of the cheese under investigation we will call attention to 
 the amount of moisture in the cheese. 
 
 In the case of lots I, II, III, and IV, in which the moisture was 
 determined when the cheese was placed* in cold storage, the moisture 
 content was found to vary from 34.20 to 35.44 per cent; this may be 
 regarded as a comparatively small variation. In lots IV and V the 
 moisture must have been above 40 per cent at the time the cheese was 
 placed in cold storage, because ten weeks later, when the first analysis 
 was made, the moisture was about 39 per cent. The result of moisture 
 determination shows a gradual decrease in moisture as the cheese 
 becomes older, as indicated by the following averages: 
 
 Per cent of moisture in cheese. 
 
 
 At 40 F. At 50 F. 
 
 At 60 F. 
 
 When put in cold storage 
 
 36.50 36.50 
 
 36.50 
 
 After being in storage ten weeks 
 
 36. 30 35. 70 
 
 35.65 
 
 After being in storage twenty weeks 
 
 j 35 35 34 66 
 
 34 26 
 
 
 
 
 The decrease of moisture is greater with increase of temperature, a 
 point which has been dwelt upon in connection with loss of weight. 
 
 (3) Amount of paracasein monolactate in cheese. The amount of 
 paracasein monolactate formed in the different cheeses when one and 
 two weeks old varied from 40.70 to 66.14 per cent of the nitrogen in 
 the cheese and averaged 57.49 per cent. The amount decreased as the 
 cheese aged, and more rapidly at higher than at lower temperatures, 
 as shown by the following general averages: 
 
 Percentage of nitrogen in cheese inform of paracasein monolactate. 
 
 Age of cheese. 
 
 At40F. At50F. At 60 F. 
 
 1 week 
 
 57.49 
 
 57.49 
 
 57.49 
 
 10 weeks 
 
 47.94 
 
 42 08 
 
 37 09 
 
 20 weeks 
 
 47.10- 
 
 35.24 
 
 30 77 
 
 28 weeks 
 
 40.54 
 
 31.82 
 
 
 35 weeks .-, 
 
 36.36 
 
 
 
 
 

 
 84 
 
 BUREAU OF ANIMAL INDUSTRY. 
 
 This diminution of paracasein monolactate i.s undoubtedly due to its 
 conversion into water-soluble nitrogen compounds. 
 
 (4) Amount of /rater-soluble nitrogen compounds in cheese. While 
 the amount of water-soluble compounds of nitrogen in cheese is not a 
 guide in respect to the detailed chemical changes taking place in ripen- 
 ing cheese, it serves as a general indication of the extent and rapidity 
 of those changes. The data below, representing averages of our 
 results, show that the amount of water-soluble nitrogen increases with 
 increase of temperature and with lapse of time: 
 
 Percentage of nitrogen in cheese in form of water-soluble compounds. 
 
 Age of cheese. 
 
 At 40 F. 
 
 At50F. 
 
 At60F. 
 
 1 week . . . . 
 
 14.65 
 
 14.55 
 
 14.55 
 
 10 weeks 
 
 20.03 
 
 25.18 
 
 28.48 
 
 20 weeks 
 
 24. 12 
 
 31.56 
 
 36.24 
 
 28 weeks 
 
 26.27 
 
 33.00 
 
 
 
 27 64 
 
 
 
 
 
 
 
 (5) Amount of amido compounds in cheese. The amido compounds 
 of cheese are of interest because it is possible that among these com- 
 pounds we are to look for the substance.or substances responsible for 
 cheese flavors. Little or no cheese flavor appears in cheese until amido 
 compounds are formed. The amount of amido compounds increases 
 with temperature and with lapse of time, as shown by the following 
 averages: 
 
 Percentage of nitrogen in cheese in form of amido compounds. 
 
 Age of cheese. 
 
 At 40 F. 
 
 At 50 F. 
 
 At 60 F. 
 
 1 week 
 
 4.06 
 
 4.06 
 
 4.06 
 
 10 M'eeks . . 
 
 6.92 
 
 8.98 
 
 9.85 
 
 20 weeks 
 
 5.53 
 
 8.95 
 
 13.30 
 
 
 7.60 
 
 12.70 
 
 
 
 9 00 
 
 
 
 
 
 
 
 (6) Amount of ammonia in cheese. The formation of ammonia 
 compounds in cheese may possibly be associated also with the develop- 
 ment of cheese flavor. No ammonia is found in fresh cheese. It 
 begins to be formed in appreciable quantities in about four weeks 
 and increases with the age of the cheese. Its amount is greater at 
 higher than at lower temperatures. The following averages give a 
 good idea of the amount found in cheese under the conditions 
 indicated:
 
 THE COLD CUEING OF CHEESE. 
 
 Percentage of nitrogen in cheese inform, of ammonia. 
 
 8,5 
 
 Age of cheese. At 40 F. 
 
 At50F. 
 
 At60F. 
 
 1 week 
 
 
 
 
 
 10 weeks 1. 20 
 
 1.87 
 
 1.97 
 
 20 weeks 1. 62 
 
 3.44 
 
 3.36 
 
 28 weeks ... . 2. 52 
 
 3.48 
 
 
 
 
 
 SOME PRACTICAL APPLICATIONS. 
 
 From the data presented in the foregoing pages, we have seen that 
 the use of low temperatures in curing cheese shows two prominent 
 results (1) reduction of loss of weight and (2) improvement of com- 
 mercial quality. Any reduction in loss of weight or any improve- 
 ment in quality means an increase in the amount of money that can 
 be realized in the sale of the cheese. It is a matter of practical inter- 
 est and importance to consider in detail what specific increased or 
 decreased market values were found for the cheese under the different 
 conditions of experiment. . 
 
 * 
 ECONOMY IX REDUCING LOSS OF MOISTURE. 
 
 We have seen that the loss of moisture in curing cheese can be 
 reduced by using a lower temperature, or by covering cheese with a 
 thin coating of paraffin, or by a combination of these two conditions. 
 
 Increased amount of cheese resulting from using low temperatures. 
 Taking the longest period of time for which we were able to compare 
 the results at the different temperatures employed (twenty weeks), it 
 was found that the cheese cured at 40 C F. had lost, on an average, 3.8 
 pounds for 100 pounds of cheese; the cheese at 50 F. had lost 4.8 
 pounds, and that at 60 F. 7.8 pounds. For 100 pounds of cheese 
 originally placed in the curing rooms at the different temperatures, 
 we had for sale at the end of twenty weeks 96.2 pounds of cheese 
 cured at 40 F., 95.2 pounds cured at 50 F., and 92.2 pounds cured 
 at 60 F. 
 
 Assuming that the cheese sells at a uniform price of 10 cents a 
 pound, there would be receipts from the original 100 pounds of each 
 of the different cheeses as follows: 
 
 Cheese cured at 40 F $9. 62 
 
 Cheese cured at 50 F 9.52 
 
 Cheese cured at 60 F 9. 22 
 
 Under these conditions, the receipts from the cheese kept at 40 F. 
 are 10 cents per 100 pounds more than for that kept at 50 F. and 40 
 cents per 100 pounds more than that kept at 60 F. As will be 
 pointed out later, the differences are really greater than this. 
 
 Increased amount of cheese resulting from covering cJieese with a coat- 
 ing of paraffin. At the end of seventeen weeks, cheese covered with
 
 86 
 
 lU'KEAU OF ANIMAL ISIH'STRY. 
 
 paraffin had lo.-t only 0.3 pound for 100 pounds of cln - originally 
 placed in storage at 1" F.. 0.5 JMIUIH! at :" F.. and 1.4 jnnind- at 
 60 F. The saving thu- il. , t. .1. based on the unifonn price of cheese 
 at 1< nt' a |>otind. would average about 35 cents for 1<>0 pounds of 
 chr.-r cured at I" F.. 43 cents for 100 pound- at :.o F.. and -'4 rent- 
 for 100 pounds at ft* F.; or, comparing cheese kept at 4" F.. cov- 
 ered with paraffin, with cheese kept at '>" F. not so covered, tt. 
 would IK- a difference of about 75 cents per 100 pounds in favor of the 
 paraffined eh- 
 
 The cost of covering cheese with paraffin is slight. Conveniences 
 for the work can be obtained from manufacturers of dairy supplie-. 
 
 Increased value resulting from inqi i /// / //.///- 
 
 at low tt'ii: j fit'irets. We have already studied the results of the sc< 
 furnished by the experts who examined the cheese from time to time. 
 They were re|iie-ted also to place upon the different lots of che 
 commercial valuation based upon the re-u.lt- of their scoring. Below 
 we jire-ent these commercial valuations in tabulated form. The 
 experts properly disregarded the actual market rate.-, which have 
 fluctuations -onietiiiie- difficult to account for, and established as their 
 constant basis of valuation 13 cents per pound for cheese scoring over 
 95 point-. 
 
 Value of ant. pound of cheese. 
 
 
 Temper- 
 
 
 
 
 Lot IV. 
 
 
 Lot VI. 
 
 Date of ex- 
 
 ature 
 
 Lot 
 
 Lot 
 
 Lot 
 
 
 
 Lot 
 
 
 amination. 
 
 raring 
 
 I. 
 
 II. 
 
 III. 
 
 
 
 V. 
 
 
 
 
 room. 
 
 
 
 
 A. 
 
 B. 
 
 
 An. 
 
 A |i. Bn. Bp. 
 
 
 F. 
 
 Omtt. 
 
 Oentf. 
 
 . ..,,, 
 
 aum 
 
 ,.,-.. 
 
 Ontti. 
 
 as* 
 
 Ctnif. CrnU. Ocntt. 
 
 Dec. 15; 1902. 
 
 40 
 
 13 
 
 13 
 
 13 
 
 13 
 
 13 
 
 13 
 
 
 
 Do 
 
 GO 
 
 12.75 
 
 13 
 
 13 
 
 12.50 
 
 13 
 
 12.50 
 
 13.75 
 
 13. 75 13. 75 13. 75 
 
 Do 
 
 60 
 
 12.50 
 
 12.75 
 
 
 12 
 
 12.75 
 
 11.75 
 
 13.75 
 
 13.7/V 13.75 13.75 
 
 Feb. 13, 1903 . 
 
 40 
 
 13 
 
 12.50 
 
 13 12 
 
 13 
 
 12.25 14.25 ! li 14.25 
 
 Do 
 
 50 
 
 12.25 
 
 
 13 ll.T.i 
 
 12.25 
 
 12 14. ii 14.25 14.25 14.25 
 
 Do 
 
 60 
 
 12 
 
 
 12.50 11-75 
 
 12.25 
 
 11.7.S 13.50 13.7.S 13. lii 13.50 
 
 Apr. 9, 1903.. 
 
 40 
 
 
 
 12.50 
 
 13 
 
 12.50 14.75 l; 
 
 Do 
 
 50 
 
 12.25 
 
 12.25 
 
 13 12 
 
 13 
 
 12.25 14.50 14.75 14.50 
 
 JUIH- 1, 1903.. 
 
 40 
 
 
 
 
 
 
 .. 14.50 14.50 14.75 14.75 
 
 
 
 
 
 
 1 
 
 Iii -tudyinj: the data embodied in this table, the following points 
 are noticeable: 
 
 (1) In the case of lots I to V,the value of the cheese cured at 4' ' F. 
 
 was greater in most cases than that cured at ."" F., and in every case 
 
 iter than that cured at 60 : F. In ino-t case-, the chee.-e cured at 
 
 F. had a higher value than that cured at GO- F. These statements 
 
 hold good for the twenty weeks during which the cher-c- \\.iv kept 
 
 at the three different temperatures. If the cheese cured at >" F. 
 
 had been kept for a longer period, it would have .-hmvn .-erious 
 
 decrease in value.
 
 THE COLD CURING OF CHEESE. 
 
 87 
 
 In the case of lot VI, the value was the same for all temperatures 
 on December 15, when the cheese was about eight weeks old. And 
 this lot was of so much better quality that it was assigned a value 
 above the 13-cent basis, in proportion to its score above 95 points. 
 Two months later, there was no difference at the temperature of 40 
 and 50 F., but the cheese kept at 60 C had a lower value than the 
 cheese kept at the lower temperatures. In April, when the cheese 
 was about twenty-five weeks old, there was a little difference in favor 
 of the lower temperatures. 
 
 (2) In comparing the cheese covered with paraffin (lot VI, Ap and 
 Bp) with that left in natural condition (lot VI, An and Bn), there 
 was no difference in their value during the first seventeen weeks at the 
 temperatures -iO c and 50 F. At 60 F., at the end of seventeen weeks, 
 the cheese covered with paraffin was valued at a quarter of a cent a 
 pound more than the unparaffined. When the cheese kept at 40 F. 
 was twenty-five and thirty-two weeks old, there was no difference in 
 value between the paraffined cheese and that not paraffined; but in the 
 cheese kept at 50 F. there was, at the end of twenty-five weeks, an 
 increased value of a quarter of a cent a pound in favor of the paraffined 
 cheese. It thus appears that the results are more marked at higher 
 temperatures than at lower temperatures in favor of the paraffined 
 cheese, but even then only after the first few months of ripening. 
 The chief value of paraffining cheese appears to be in preventing loss 
 of moisture and in keeping the surface of the cheese free from molds. 
 
 (3) If we average the results obtained with the different lots of 
 cheese, we have the following figures: 
 
 Value per pound of cheese cured at different temperatures. 
 
 Date of examination. 
 
 At 40 F. 
 
 At50F. 
 
 At60F. 
 
 Dec. ]5, 1902 
 
 Cents. 
 13.300 
 
 Cents. 
 13. 175 
 
 Cents. 
 12.950 
 
 Feb. 13,1903 
 
 13.275 
 
 13.050 
 
 12. 675 
 
 Apr. 9, 1903 
 
 13 525 
 
 13 325 
 
 
 
 
 
 
 At the end of ten weeks the cheese cured at 40 F. was worth 12 
 cents more per 100 pounds than the cheese cured at 50 F. and 35 cents 
 more than that cured at 60 F. The cheese cured at 50 F. was worth 
 cents per 100 pounds more than that cured at 60 C F. 
 
 At the end of twenty weeks the cheese cured at 40 F. was worth 
 cents more per 100 pounds than the cheese cured at 50 F. and 60 
 cents more than that cured at 60 F., while that cured at 50 F. was 
 worth 37i cents per 100 pounds more than that cured at 60 F. 
 
 At the end of twenty -eight weeks the cheese cured at 40 F. was 
 worth 20 cents more per 100 pounds than that cured at 50 F. 
 
 Increased receipts from cheese cured at low temperatures and covered 
 with paraffin. We have seen that the curing of cheese at low temper-
 
 88 
 
 IM'KKAI' OK ANIMAL INDI STKY. 
 
 atures has the cll'ect of (1) preventing loss of moisture and (2) increas- 
 ing tin- value of the cheese. Therefore, we not only have more cheese 
 to sell hut can sell it at a higher price. Taking cheese twenty weeks 
 old as a basis for comparison, we know how much weight is lost at 
 different temperatures and also the difference in price. From these 
 figures the following tabulated statement is given: 
 
 Money return* 
 
 temperatures. 
 
 
 Cured 
 
 
 
 Tempera- 
 ture of 
 curing. 
 
 cheese 
 equivalent 
 to 100 
 pounds of 
 
 Market 
 price of 1 
 pound of 
 cheese. 
 
 Receipts 
 from 
 cheese. 
 
 
 
 
 
 
 cheese. 
 
 
 
 OF. 
 
 Pound*. 
 
 Cents. 
 
 Dollars. 
 
 10 
 
 96.2 
 
 13. 275 
 
 12. 77 
 
 50 
 
 95.2 
 
 13.050 
 
 12. 42 
 
 60 
 
 92.2 
 
 12. 675 
 
 11.69 
 
 These figures indicate that from 100 pounds of green cheese put into 
 the curing room we were able to realize from that cured at 40 F. 35 
 cents more than from cheese cured at 50 F., and $1.08 more than from 
 that cured at 60 F. From the cheese cured at 50 F. we received 73 
 cents more a hundred pounds than from that cured at 60 F. 
 
 If we compare our results obtained with cheese covered with paraffin 
 with those given by cheese not so covered, we have the following tab- 
 ulated statement: 
 
 Cured cheese equivalent to 100 pounds of green cheese and comparative value of Unit 
 paraffined and unparaffined. 
 
 Temper- 
 ature of 
 curing 
 room. 
 
 Cured cheese 
 rniiivalent to 100 
 pounds of green 
 cheese. 
 
 Value, of 1 pound 
 of cheese. 
 
 Receipts from 
 c-heese. 
 
 Paraf- 
 fined. 
 
 Not par- 
 ^ affined. 
 
 Paraf- 
 
 fini'il. 
 
 Not l>;ir- 
 amned. 
 
 Paraf- 
 fined. 
 
 Dottare. 
 
 Not par- 
 affined. 
 
 P. 
 
 Pounds. 
 
 Pounds. 
 
 Cfiit*. 
 
 Cent*. 
 
 Doilnrn. 
 
 40 
 
 99.7 
 
 96.2 
 
 14.25 
 
 14. 25 
 
 14.21 
 
 13.70 
 
 50 
 
 99.5 
 
 95.2 
 
 14.26 
 
 14.25 
 
 14.19 
 
 18.66 
 
 60 
 
 .is. r, 
 
 92.2 
 
 13.75 
 
 13.60 
 
 13.56 
 
 12. 15 
 
 At 40 F. the difference in favor of the paraffined cheese is 51 cents 
 for 100 pounds of cheese originally placed in the curing room; at 50 
 F. the difference is 63 cents, and at 60 F., $1.11. Covering cheese 
 with paraffin results in greater saving at higher temperatures than at 
 lower temperatures. 
 
 Comparing paraffined cheese cured at 40 F. with unparaffined 
 cheese cured at 60 F., we find a difference of $1.76 for 100 pounds 
 of cheese in favor of the paraffined cheese and the lower temperature. 
 
 o
 
 [Continued from 2d page of cover.] 
 
 Dr. J. S. Kelly, care Blomer it Michael Co., Dr*W. H. Rase, 18 Broadway, New York, 
 
 Quincy. 111. ' Dr. F. L. Russell. >rono. Me. 
 
 Dr. F. D. Ketchum. South St. Paul, Minn. Dr. J. K. Ryder, care 1". S. Consul. Liverpool. 
 
 Dr. \V. B.Lincoln. Union Stock Yards. Nashville. England. 
 
 Tenn. Dr. K. P. SchalTter, care Cleveland Provision Co., 
 
 Dr. C. Lovcbcrry. room Krj Custom-Hou&e, I'ort- Cleveland. Ohio. 
 
 hiii'l. orejr. Dr. C. A. Schanller, 1:54 South Second st., Phila- 
 
 Dr. II. D. Mayne. Malone. X. Y. delphia. Pa. 
 
 Dr. J. Miller, care John Morrell A: Co.. Ottumwa. Dr. T. A. Shipley, care T. M. Sinclair A; Co.. Ltd., 
 
 Iowa, 
 
 Cedar Rapids, Iowa. 
 
 Dr. J. C. Milnes, care The Rath Packing Co.. Dr. N. C. Soren<on, care Kingan A; Co.. Indian- 
 
 Waterloo. Inwa. 
 Dr. <:. L. Morin, St. Albans, Vt. 
 Dr. A. H. Morse, cure The Agar Packing Co., Des 
 
 M< lines. Iowa. 
 Dr. W. J. Miirpliy. care Springfield Provision Co.. 
 
 Brijrhtwood. Mass. 
 Dr. \V. N. Neil, care John Cudahy Co.. Wichita. 
 
 Kans. 
 Dr. H. D. Paxsoii. care Swift t t Co.. Fort Worth, 
 
 Tex. 
 
 Dr. F. M. Perry. Fort Fairfield. Me. 
 Dr. (;. W. Pope. Animal Quarantine Station. 
 
 Athcnia, N. J. 
 Dr. H. T. Potter. Calais. Me. 
 
 apolis, Ind. 
 Dr. K. P. Steddoro, room 16. Deaderick Building. 
 
 Knoxville. Tenn. 
 Dr. William Thompson. Exchange Building. 
 
 Sioux City, Iowa. 
 Mr. Win. H. Wade. Animal Quarantine Station, 
 
 Halethorp. Md. 
 Dr. H. N. Waller. 109 West 12d St., New York. 
 
 N. Y. 
 
 Dr. G. W. Ward. Newport. Yt. 
 Dr. B. P. Wende. Live stock Exchange Building. 
 
 East BiUTalo. N. Y. 
 Dr. W. II. Wray, L'l Railway Approach, London 
 
 Bridges. E.. London, England . 
 
 Dr. A.G.6. Richardson, care Post-Office Building. Dr. C. H. Zilik, care Western Packing Co.. Denver, 
 
 Kamas Citv. Kans. 
 
 Colo. 
 
 I>AIP.V INSI'K< To P.S. 
 
 W. D. Collyer. iMO South Water st.. Chicago. 111. B. R Van Valkenhnrgh. Ids Chambers st., New 
 
 James llewcs. 'J110 North Charles st., Baltimore, 
 Md. 
 
 York, N. Y. 
 E. II. Webster (in the field, on. Manhattan. Kans. 
 
 M. W. Lang. Department of Agriculture, Wash- Levi Wells (Bradford County i. Spring Hill. Pa. 
 
 ington, D. C. 
 E. A. McDonald. :.s and "ill Downs Block. Seattle. 
 
 Wash. 
 Wm. E. Smith, 1(W Chambers st.. New York. N. Y. 
 
 <;. M. Whitaker. P. O. box 1:J. Boston. Mass. 
 W. II. Savior, 111 California st.. San Francisco, 
 Gal. 
 
 UC SOUTHERN f 
 
 Br~34610 3.
 
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