196 KEPOiiT OF THE Chemical Department of the 



I. INTRODUCTION. 



It is well known among cbeesemakers that cheese begins to 

 lose weight immediately from the time it is taken from the j)ress 

 and placed upon the shelves of the curing-room; this loss con- 

 tinues indefinitely. While there has been some study in Europe 

 relating to the conditions and extent of loss of weight in cheese- 

 curing, the results thus obtained are not generally applicable 

 to the conditions prevailing in this country. Some study of this 

 question has been made in America, but it has been rather 

 desultory in character, lacking in systematic plan and thorough- 

 ness, and under circumstances not permitting careful control 

 of conditions. 



II. EQUIPMENT FOR INVESTIGATION. 



CURING-ROOMS. 



For the past three years at this Station we have been making 

 a systematic study of the various conditions that affect loss of 

 weight in cheese during the progress of curing. The special 

 equipment in the way of cheese-curing rooms has given us 

 unusual opportunities to carry on such study under well con- 

 trolled conditions. We have a block of six distinct curing-rooms, 

 separated from the outer walls of the building by a passage 

 four feet wide. The rooms are farther insulated by double 

 walls and air spaces on every side of each room. These rooms 

 are 9 by 10 feet and about 8 feet high, and the wall space on 

 three sides is provided with shelves 12 inches apart. 



OONTROL OF TEMPERATURE. 



The temperature and moisture in each room can be controlled 

 independently of the other rooms. It is possible to obtain a 

 range of temperature varying from 40 to 90 degrees Fahrenheit 

 in every room. Each room is provided with a hot-air flue from 

 below and a cold-air flue above, leading from the chamber in the 

 attic, which contains ammonia expansion coils and brine tanks. 

 These two flues, one for cold and one for hot air, are closed by 



