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Ripening Cheese in a Sealed Package

Research Laboratories, Bureau of Dairy Industry, V. S. Department of Agriculture

ABSTRACT

Marketing cheese of the cheddar type is handicapped by unsuitability of the package to modern methods of merchandising.

There is a material loss in weight by evaporation of water during curing, loss from the rind formed by this evaporation, and additional waste in cutting. It is at a disadvantage by comparison with the attractive packages of nearly dll food products and because of the inconvenience of cutting portions for each customer. When cut it is in an inconvenient form for carrying or holding. Still another objection to the present form of package is the loss of identity of the maker. It is very difficult for a factory to so brand its output that a reputation for high quality can be established among the consumers. Consequently there has not been the inducement to produce cheese of the high quality that the industry has needed. This is reflected in the low per capita consumption of cheese in this country.

¹ The author is indebted to his associates, K. J. Matheson, H. L. Wilson, and W. T. Johnson, Jr., whose assistance in making and canning the chesse has made this investigation possible.