The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1901-07-25
Cheese.

N1OOS~
The loss of prestige which New York
cheese has suffered on account of the
deterioration Of it's 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, a series
of tests was undertaken TO determine
the effect of cool curing. The results
have been set forth as follows in a bull
letin recently issued by the station:
Pure milk handled with the great
est care to avoid dirt and odors, 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
4oNAAbJ 4NA SOAAR -
at different temperatures. These
cheeses were then placed in the sta
ton curing rooms, where the heal 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 IS, so, 65, 70, rs and 80 de-
OrQnC n Tho rIIrjnn xrG continued
from two to tive months or more and
cheeses of the same lots, cured at diff
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 Temperatures given and
four, all except the two very high tenn
peratures.
In every case the cheeses cured be-
low go 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
S4CCSCS Cu1Ou at oA0 OOAOW w oO6ASSc
in 1899 was almost 5 points higher on
flavor and 2.5 points higher on texture
than the score of the cheeses cured at
IS degrees and above. In 1900, when
some cheeses we're cured at the high
temperatures of rs degrees and 80 de-
grees, the difference in the scores was
still greater: Flavor 81 points; text
%11wo Q Y nninfc III ncn rn moro than
10 per cent gains, SO far as scoring IS
concerned; but the real advantage Of
the cold curing is greater than this; for
many persons will 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 a home
market car be built up which will
take all the cheese the diaries of the
state can supply. Many of these
cheeses cured at low temperatures
were pronounced nearly perfect in
favor and texture by the scorers. One
says 81 have tested the cheese (55 de-
grees) and can say that it is especially
fne;" another, "The cheeses all good,
the SIS degree F. very fne;" another,
mos. 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. l and 2 $50 and rs de-
grees) are about the poorest we have
had from you and Nos. 5 and 6 $50 and
55 degrees) the best, particularly No
6. This we call = a perfect
August cheese"