Meade County news. [volume] (Meade, Kan.) 1900-1918, 1901-06-20
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READERS
How Successful Farmers Operate This
Department OF the Farm - Few
Hints as to the Care of Live Stock
and Poultry.



The loss of prestige which New York
cheese has suffered on account of the
deterioration of its quality as COM
pared with the old time cheeses that
made the state famous have led the
investigators at the State Experiment
Station into various lines of inquiry.
Inspired by the belief that cheese, gen
orally, when cured in factories was
held at too high temperatures, series
of tests was undertaken 10 determine
the effect of cool curing. The results
have been set forth as follows in bull
letin recently issued by the station:
Pure milk handled with the great
est care to avoid dirt and doors, and
ripened, set, cooked, drained and
pressed after the most approved meth
DDS, was made into Cheddar cheeses.
Different lots of these cheeses were
made at various times through two
seasons, the lots fol each test being
made from the same vat of milk II
possible or made from milk of the
same herd at very short intervals, In
order to secure cheeses of uniform
quality for comparison when cured
at different temperatures. THESE
cheeses were then placed in the sta
ton curing rooms, where the heat is
under automatic control and can be
kept uniform at any degree between 40
and 80. The different rooms were held
about 5 degrees apart; so cheeses were
cured at 55. 80, 65, 70, rs and so de-
: grees F. The curing was continued
from two to five months or more and
| cheeses of the same lots, cured at dill
ferent temperatures, were scored at the
same time by unbiased experts.
Fourteen comparisons were made
between cheeses cured at high and low
temperatures, five comparisons includ-
ing all the temporal res given and
four, all except the two very high tenn
! peratures.
IN every case the cheeses cured be-
low 80 degrees scored higher in flavor
and texture than those cured at high
er temperatures, the deterioration in
quality at the high temperatures be-
ing very marked in some cases. The
! average score, home-trSde scale, of the
cheeses cured at and below 80 degrees
| III 1888 WAS dl1uOSl d pOlhNS Al6hCi va
flavor and 2.5 points higher on texture
than the score of the cheeses cured al
Go degrees and above In 1900, when
some cheeses were cured at the high
temperatures of 70 degrees and so de-
| grees, the difference in the scores was
still greater: Flavor 81 points; text
ture, 81 points. These are more thar
10 per cent gains. so far as scoring *
concerned; but the real advantage o.
the cold curing is greater than this; fol
many persons vill not touch a poor
| favored, poor-teXtured cheese at any
price, who would consume or handle
freely a perfect article. 1t is only by
Improvement in quality that home
market can be built up which will
take all the cheese the dairies of the
state can supply. Many OF these
cheeses cured at low temperature:
were pronounced nearly perfect II
favor and texture by the scorers. One
says 81 have tested the cheese (55 de-
grees) and can say that it is especially
fine;" another, The cheeses all good
the So degree F. very fine another
Nos. 5 go degrees) and 6 (55 degrees)
are very nearly perfect cheeses. Con-
sidering that they were made four
months ago we might say that nc
cheese could be made that would show
better at the expiration of that time;
and of another lot the same expert
says: Nos. 1 and 2 $50 and IS de-
grees) are about the poorest we have
had from you and Nos. and go and
So degrees) the best, particularly No.
| 6. This we call perfect
| August cheese"