. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. heese in a very salty brine. Many varieties ofcheese do not have to be pressed, for the curd willnaturally settle together, but with other varietiesthe curd must be subjected to very heavy pressureto make it go together. Many cheeses which have been properly made areruined by improper methods of ripening. On theother hand, no defects of manufacture can beremedied during the ripening process. Authorities disagree as towhat causes cheese ripening,but it probably is due toa combination of factors,na
. The relation of temperature, humidity and pressure to dairy operations, a handbook for dairymen. heese in a very salty brine. Many varieties ofcheese do not have to be pressed, for the curd willnaturally settle together, but with other varietiesthe curd must be subjected to very heavy pressureto make it go together. Many cheeses which have been properly made areruined by improper methods of ripening. On theother hand, no defects of manufacture can beremedied during the ripening process. Authorities disagree as towhat causes cheese ripening,but it probably is due toa combination of factors,namely, humidity, tempera-ture, micro-organisms, en-zymes and chemical the country where thecheese originated, the ripen-ing is a natural process anddoes not need any specialattention. In a countrywhere the factors of humid-ity and temperature are dif-ferent, it is necessary totry to duplicate the properclimate conditions. To dothis, humidity and tempera-ture recorders should beinstalled in the curing , both humidity and tem-perature can be accuratelyjudged and a record Foxboro RecordingPsychrometer for recordingthe room temperature andthe wet bulb temperature,thus giving a constant rec-ord of humidity. Recordermay be placed outside ofthe area in which humidityis controlled. 64 A Handbook for Dairymen While in the curing room cheese must have con-stant attention. It must be turned and kept freefrom mold. Some varieties, such ns Limbcrger,Munster and Swiss, must be rubbed to develop arind. If allowed fully to cure or ripen, the commerciallife of the cheese is very short. So it is the practiceto ripen the cheese partially when packaged and puton the market. The time of packaging and market-ing is so arranged that by the time the consumersreceive the cheese, it is fully ripe or cured and readyfor consumption. Certain varieties of cheese, such as Cheddar andSwiss, are made extensively during the summer whenmilk is abundant. These cheeses are then put instor
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