New York Agricultural Experiment Station. 195 



Loss of weight increases, when the size of cheese decreases. 

 Increase of height or diameter of cheese decreases loss of 

 weight. (5) Proportion of water-vapor in air. The greater the 

 moisture in the air of the curing-room, the smaller is the loss of 

 weight of cheese. 



lY. Some practical applications. — (1) Value of water in cheese 

 to dairymen. Water, put in cheese in right proportions and kept 

 there, is money to the dairyman, increasing amount of cheese to 

 be sold. (2) Moisture in cheese in relation to quality. Exces- 

 sive loss of moisture in curing seriously injures commercial 

 quality of cheese. (3) What percentage of moisture should 

 cheese have? When consumed, cheese should have not less than 

 33 per ct. moisture. If cured at low temperatures, larger 

 amounts can be held to advantage of quality. (4) Value of 

 water in cheese to consumers. Cheese with fairly laiige amount 

 of moisture, cured at proper temperature, is more palatable to 

 most consumers. Less rind is thrown away. (5) Variation of 

 loss of moisture with size of cheese. As small cheese loses 

 moisture more rapidly than larger cheese, greater pains must be 

 taken with small cheese to prevent excessive loss of moisture. 

 (6) Loiss of moisture and loss of fat. To avoid loss of fat by 

 leakage and excessive loss of moisture, cheese should not be 

 kept above 70° F. for any length of time. 



y. Prevention of loss of moisture in curing cheese. — Three systems 

 have been proposed: (1) Immediate sale and removal of newly- 

 made cheese. In this case the buyer assumes responsibility of 

 curing in cold-storage and secures all the benefits. (2) Central 

 curing-rooms, located so as to care for product of several factor- 

 ies and equipped with complete facilities for controlling temper- 

 ature and moisture. This system has greater promise than 

 any other. (3) Special curing-rooms in each factory are desir- 

 able when central curing-rooms cannot be had. Details are 

 given, taken mainly from Bulletin No. 70 of the Wisconsin Agri- 

 cultural Experiment Station, describing construction of curing- 

 rooms and various kinds of sub-earth ducts. 



