204 E.EP(ET OF THE ChEMICAL DEPARTMENT OF THE 



(3) The average weekly loss of weight or rate of loss increases 

 with increase of temperature. This statement can be more 

 clearly understood by means of the subjoined table, which has 

 been prepared from the data given in Table 11. 



Table III. — Average Weekly Loss at Different Temperatures. 



Tkmp. Average loss per week. Water lost by lOJ lbs. of green cheese. Lbs. to- 



OF , ' 1 tal loss 



Curing- Ist 2d 3cl 4th 2il 3d 4th 5th 6th for six 



Room. week. week. week. week, mouth, month, mouth, month, mouth, months. 



Deg. F. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Lbs. 



55 25.6 16.0 9.6 8.0 6.0 3.6 2.8 2.8 2.4 8.1 



60 27.2 17.6 9.6 S.O 6.4 4.0 4.0 4.0 3.2 9.3 



65 30.4 17.6 9.6 8.0 6.8 4.8 4.8 4,0 3.6 10.1 



70 32.0 17.6 9.6 9.6 6.8 4.8 4.8 4.4 4.0 11.1 



75 35.2 17.6 10.2 10.2 10.0 10.0 0.8 



80 38.4 20.8 12.8 10.2 12.4 13.2 15.6 



An examination of this table shows the smallest weekly loss 

 at 55° F. in every case and a clear tendency for the loss to 

 increase with increase of temperature. 



(4) It is noticeable that the loss is greater the first week than 

 during any other week. At 55° and G0° F. the loss the first 

 week is equal to the combined losses of the second and third 

 weeks. At the higher temperatures the loss during the first 

 week is nearly equal to the combined losses of the second, third 

 and fourth weeks. 



(5) The weekly loss decreases continuously as the cheese grows 

 older. This is true at all temperatures. 



(6) The comparatively rapid loss of moisture during the early 

 stage of curing is entirely consistent with the fact previously 

 shown, that loss of moisture increases with the moisture content 

 of the cheese. The cheese contains its maximum of moisture 

 when new. In addition, the bandage holds considerable water 

 which quickly evaporates. Then, again, the outer surface of the 

 cheese, in drying, begins to harden, the pores of the cheese-cloth 

 filling to some extent with dried matter, and this condition tends 

 constantly more and more to diminish evaporation, provided 

 cracking is prevented. 



(7) An examination of Table III shows that the cheese at 

 80° F., after the fourth week had an increased weekly loss of 



