Hutchinson gazette., 1901-06-20
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR
OUR RURAL READRR2
now Successful Farmers Operate ThlS
Department. Of the Farm A Few
Hints as 10 the Care Of Live Stock
and Poultry
Cold-Cursd Cheesc,


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, gem
orally, when cured In factories was
held at too high temperatures, Il series
OF tests was undertaken 10 determine
the effect Of cool curing The results
have been set forth 40 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
ods, was made into Cheddar cheeses,
Different lots of these cheeses were
made at various times through two
seasons, tho lots foi 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 We're then placed In the sta
tlon curing rooms, where tho heat Is
under automatic control and can be
kept uniform at any degree between 40
and 90, The different rooms were held
about degrees apart 80 cheeseS were
cured at 55, co, 65, 70, rs and 90 de-
grees i. Tho curing was continued
from two to i've months or moro ana
cheeses OF the same lots, cured at DIFF
ferent temperatures, were scored at tho
same time by unbiased experts,
Fourteen comparisons were made
between cheeses cured at high and low
temperatures, Ave comparisons includ'
ing all the temperatures givon and
four, all except the two very high tenn
peratures,
I'm 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. Tho
average score, home-trGde scale, OF the
cheeses cured at and below 60 degreeS
in 1899 was almost points higher on
flavor and 2,5 points higher on texture
than the score Of the cheeses cured at
60 degrees and above. In 1900, when
some cheeses were cured at the high
temperatures Of 75 degrees and so de-
grees, the difference In the scores was
still greater: Flavor 81 points; text
ture, 81 points. These are more 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 home
market can be built up which will
take all the cheese the dairies OF the
| bldlH Nuh puppl9' "NhJ " N'N'N
cheeses cured at low temperatures
were pronounced nearly perfect in
flavor and texture by the scorers, One
says II have tested the cheese (55 de-
grees) and can say that 1t is especially
fine;" another, "The cheeses all good,
the 55 degree +, very fine" another
mos. (6O degrees) and G (55 deBrees)
are very nearly perfect cheesos Con
sidering that they were made four
months ago we might say that no
cheese could be made that would show
better at the expiration Of that time"
and Of another lot the same expert
says; mos 1 and 2 $50 and rs de-
grees) are about the poorest we have
had from you and Nos. s and 6 go and
55 degrees) the best, particularly No.
G. This we call perfect
August cheese"