New York Aguiccltukal Experiment Station. 203 



70°, 75°, 80° F. In one case a temperature of about 32° F. was 

 employed. The degree of moisture was kept as nearly uniform 

 as possible in the different curing-rooms. 



In this connection we will present the results secured with 

 cheeses 15 inches in diameter, and weighing, fresh from press, 

 about Go lbs., the usual standard size of the most common tjjye 

 of American Cheddar cheese. Work with the cheeses at 75° 

 and 80° F. was discontinued after 16 weeks. The number of 

 cheeses of this size available for our work has not been suffi- 

 cient to cover the ground as fully as is desirable. 



Table II. — Loss of Moisture at Different Temperatures. 



TKMr. Water lost by 100 lbs. of green cheese In 



Attention is called to the following points: 



(1) At 55° F. the total loss of moisture is less than it is at the 

 higher temperatures. This is true at the end of the first week 

 and continues so through all the weeks following. 



(2) The loss of weight increases in a marked degree with 

 increase of temperature. During the first four weeks the loss 

 of weight increased about three ounces for each increase of five 

 degrees of temperature between the limits of 55° and 70° F. 

 From 70° to 75° F., the increase was six and one-half ounces, 

 and from 75° to 80° F., the increase was eight ounces for each 

 5° F. additional. As between 55° and 80° F. the loss increased 

 on an average one ounce per 100 lbs. of cheese for each addi- 

 tional degree Fahr. At the end of two months, comparing 55° 

 and 80° F. the loss increased two ounces per 100 lbs. of cheese 

 for each degree; and at the end of three months, three and one- 

 half ounces. 



