202 Report of tiik Chemical Departmp:nt of the 



The results presented in such extreme cases fire full of inter- 

 est, but do not have practical application to conditions com- 

 monly present in cheese making. There is, however, a practical 

 question in this connection to be considered later. 



We will consider one more illustration, in which the varia- 

 tions of moisture in the green cheeses are within narrow limits 

 and essentially similar to cases occurring in factory work. The 

 data in the following figures represent averages obtained with 

 four different lots of cheese. The cheeses weighed about 30 lbs. 

 each. 



Water in 100 lbs. green 1 

 cheese, lbs. [ 



Water lost by 100 lbs. cheese ) 

 in 6 weeks, lbs. ) 



These data show that the loss of moisture increases as the 

 amount of water in the green cheese increases, even though the 

 amount of moisture in the green cheese varies within compar- 

 atively narrow limits. Variation in other conditions may, of 

 course, interfere with this general tendency. 



LOSS OP MOISTURE AS INPLUEiNCED BY TEXTURE OP CHEESE. 



Cheese filled with holes will occupy more volume than the 

 same weight of cheese free from holes. Hence, cheese with such 

 faulty texture has a larger surface exposed for evaporation 

 relative to its weight and will lose more moisture. Then, in 

 addition, the presence of numerous holes in cheese greatly facili- 

 tates the escape of moisture from the interior of the cheese to 

 the surface. This is a partial explanation of the fact that 

 cheese high in moisture loses water more rapidly than cheese 

 containing less moisture. It is well known that cheese contain- 

 ing high percentages of water usually develops holes abun- 

 dantly, especially when cured at or above ordinary temperatures. 



LOSS OF MOISTURE AS INFLUENCED BY TEMPERATURE'. 



In our study of the influence of temperature upon loss of 

 moisture we used six different temperatures, viz.: 55°, G0°, 65°, 



