New Yokk Agricdltukal Expeeiment Station. 209 



IV. SOME PRACTICAL APPLICATIONS. 

 We have been considering those conditions that are most 

 prominent in influencing the loss of moisture in cheese and have 

 called attention to the results secured by us. We come now to 

 consider these results in their practical application to the inter- 

 ests of the factory owner, his patrons and the consumers of 

 cheese. In this connection we will discuss the following topics: 



(1) Value of water in cheese to dairymen. 



(2) Moisture in cheese in relation to commercial quality. 



(3) What percentage of moisture should cheese have? 



(4) Value of water in cheese to consumer. 



(5) Variation of loss of moisture with different kinds of cheese. 

 (G) Loss of moisture and loss of fat. 



VALUE OF WATER IN CHEESE TO DAIRYMEN. 



To the cheese-maker and producer of milk, water in cheese 

 is money, when put there in the right way and in proper pro- 

 portions. It is essential, in the process of manufacture, to incor- 

 porate water in cheese in quantities best suited to the require- 

 ment of the market for which the cheese is intended, and then 

 it is equally essential that the water be kept there with the least 

 jiossible loss. From the dairyman's standpoint, it is desirable 

 to sell as much water in cheese as will suit the consumer. In 

 preventing excessive loss of moisture there is more water to sell 

 at cheese prices. 



From inquiries made among cheese-makers we find quite a 

 variation in respect to the loss of moisture experienced by them 

 in curing cheese. One of the most complete records, covering 

 an entire season, furnished by a cheese-maker and factory 

 owner who has better than average conditions for curing rooms, 

 makes the average loss of weight during thirty days amount to 

 about five pounds per hundred pounds of cheese. Others report 

 an average loss for the first thirty days as high as ten pounds 

 per hundred pounds of cheese. The average loss lies somewhere 

 between these two extremes and would probably not be far from 

 seven pounds per hundred pounds of cheese. 



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