New Yokk Agkiodltukal Experiment Station. 205 



weight, while at the lower temperatures the weekly loss fell 

 gradually. This extra loss was due to leakage of fat from the 

 cheese, which was very noticeable on the surface of the cheese 

 and on the shelf. The cheese at 75° F. also lost some fat ,by 

 leakage, as the figures in the table indicate for the second and 

 third months. 



(8) To illustrate the influence of temperature below 55° F. 



upon loss of moisture in cheese curing, we give some results 



secured with cheeses weighing 30 pounds, 13 inches in diameter. 



"The last weighing was taken when the cheeses were five weeks 



old. 



Temperature, degrees F. 32 55 GO 70 



Weight, loss by 100 lbs. of cheese 

 in five weeks, lbs., 3.0 4.G 4.6 4.9 



The reduction in temperature below 55° F. is seen to be 

 attended with decreased loss of moisture in a marked degree. 



LOSS OF MOISTXJRD AS INFDUENCEID BY SIZE AND SHAPE! OF CHEESE. 



We will first present data secured with cheeses having the 

 same diameter but varying in height. ,These cheeses were 7 

 inches in diameter, being of the type commonly known as 

 " Young Americas." They were made from one vat of milk and 

 subjected to uniform conditions. They were all kept at a uni- 

 form temperature of 65° F. 



,The data in this table suggests the following statements: 

 (1) The loss of weight was greatest in the cheese whose height 

 was least. The loss decreased with increase of height. Taking 



