210 RliPOKT OF THE CllKMICAL DEPARTMENT OF TUE 



An examination of Table II shows that the loss of moisture 

 can be reduced to four pounds per hundred pounds of cheese. 

 Using this figure as a basis for calculation, we find that, for 

 every hundred pounds of cheese, from one to six i)ounds, with 

 an average of three pounds of water could be saved to sell at 

 cheese prices. This would mean an increase of 8 to 48 cents, 

 with an average of 30 cents, received for every hundred pounds 

 of cheese. This would mean an average saving of three hundred 

 dollars a season for a factory with a total season's outj)ut of 

 one hundred thousand pounds of cheese. One cheese-maker 

 reports that he calculated one season's loss from shrinkage and 

 found it over six hundred dollars. While such losses may not 

 be regarded as large in comparison with the total receipts, they 

 constitute a noticeable percentage when viewed as a decrease 

 of profits, and are well worth saving. 



MOISTURE IN CHEESE IN RELATION TO COMMERCIAL QUALITY. 



We have just called attention to increased receipts coming 

 from cheese, as a result of preventing excessive loss of moisture. 

 Such saving of moisture not only increases the amount of cheese 

 to be sold but also increases the value of the cheese from the 

 standpoint of commercial quality. 



In Bulletin No. 184, of this Station, Mr. Geo. A. Smith, Dairy 

 Expert, has presented the results of work showing the influence 

 of temperature upon the commercial quality of cheese. No 

 attempt is there made to analyze the results and point out the 

 immediate causes afifecting quality, and attention is, therefore, 

 called to the subject here. 



The relations existing between moisture and flavor are known 

 only in a very general way. But we know something of the 

 general relation between moisture and texture. Excessive 

 moisture produces undesirable softness, from a commercial 

 standpoint, and at ordinary temperatures favors the formation 

 of holes, a serious fault in the texture of Cheddar cheese. On 

 the other hand, deficient moisture favors the production of a 

 crumbly, dry, mealy texture, which is an undesirable condition. 



