New Yoke Agkicdltckal Experiment Station. 207 



increases when the diameter of the cheese decreases. Taking 

 the cheeses having diameters of 15 and 7 inches respectively, at 

 the age of four weeks, we see that at a temperature of 80° F. the 

 smaller cheese has lost 2.1 pounds more per hundred pounds of 

 cheese than has the larger cheese. 



(2) The difference in loss of weight between cheeses of differ- 

 ent diameters is greatest at 80° F. and gradually decreases with 

 decrease of temjjerature. Illustrating this point with the 15 and 

 7 inch cheeses at the age of four weeks, we have the small cheese 

 losing more than the large cheese by the following amounts 

 per hundred cheese: at 80° F., 2.1 lbs.; at 75° F., 1.9 lbs.; at 

 70° F., 1.1) lbs.; at G5° F., 1.5 lbs.; at G0° F., 1.6 lbs.; at 

 55° F., 1.4 lbs. 



(3) At 65° F. we find that an increase of two inches in diam- 

 eter reduces the loss of weight about one-half pound per hundred 

 Ijounds of cheese, when the cheeses are four weeks old. ^Vhen 

 the cheeses are 16 weeks old, the decrease in loss of weight is 

 one pound for an increase of two inches in diameter. 



We have two additional illustrations to present, in which 

 cheeses were made from the same milk and cured under the 

 same conditions. We present these data in the following ta.ble: 



Taule VI. — Weight Lost by Cheeses of Different Diameters. 



LOSS OF MOISTURE AS IXFLUEiXCED BY rROPORTION OP WATEIR- VAPOR 

 PRESENT IN AIR OF GURING-ROOM. 



The relative amount of moisture in air, or, more properly, the 

 degree of saturation, exercises a marked influence upon loss of 

 water in cheese-ripening. While we have not carried systematic 

 investigation far in this line, we can j)n s nt data that will 



