206 



Repokt of the Chemical Department of the 



the total loss for the first four weeks, it is seen that an increase 

 of one inch in height reduced the loss of moisture about 5^ 

 ounces per 100 pounds of cheese. 



(2) The general tendency in all the cheeses was a decrease in 

 the weekly rate of loss of weight as the cheese grew older. The 

 weekly rate of loss was greater in the smaller cheeses for the 

 first two months, after which the rate was fairly uniform in all 

 the cheeses. 



We will now consider data furnished by cheeses having 

 approximately the same height but varying in diameter. The' 

 results represent, in case of the smaller cheeses, averages cover- 

 ing from ten to twenty-five separate lots of cheese. 



Table V. — Weight Lost by Cheese of Varying Diameter and Uniform 



Height. 



A study of the preceding table brings out the following points: 

 (1) In general, at all temiieratures, the loss of weight in cheese 



