New Yokk Agkicultdbal ExpEKiMEiqT Station. 211 



High temperatures cause excessive loss of moisture and result 

 in the production of crumbly texture. This condition injures 

 the commercial quality of cheese and results in lower prices for 

 such cheese. The following figures represent averages taken 

 from data given on page 202, Bulletin 184, showing the general 



relation between texture and loss of moisture. 



Table VIII. — Effect of Temperature op Curing on Texture and Mois- 

 ture OF Ciieese. 



Temi'Euature of Curing-Room. 



55 degrees F. 

 60 degrees F. 

 65 degrees F. 

 70 degrees F. 

 75 degrees F. 

 80 degrees F, 



WHAT PERCElNTAGE OF MOISTURE SHOULD CHEE'SB HAVE? 



Much of the cheese made in New York State contains, in the 

 fresh state, from 36 to 37.5 per ct. of water. The home-trade 

 cheese, much of which is made in the fall, contains 38 to 40 

 per ct. of water. For the average consumer, it is safe to say, 

 the amount of moisture in cheese should be not less than 

 between 33 and 35 per ct. at the time of consumption. Taking 

 everything into consideration, it is reasonable to expect better 

 results in reference to quality by holding a moderate amount 

 of moisture in the green cheese and so curing as to lose only a 

 small amount of water, than by holding an excessive amount 

 of moisture in the green cheese and so curing as to lose a 

 larger amount of moisture. Some cheese-makers expect that 

 they must lose ten pounds of weight per hundred pounds of 

 cheese in curing, and they attempt to meet this loss by retain- 

 ing 40 per ct. or more of moisture in the cheese. Such a prac- 

 tice can not lead to good results from any point of view. 



A fact that should not be lost sight of in this connection is 

 this: Cheese cured at such low temperatures as are favorable 

 to diminishing the loss of moisture can carry larger amounts of 

 moisture from the start without impairing the quality. 



