212 Report of the Chemical Depaktment of the 



value of water in cheese to consumers. 



In the first place, cheese that has not lost too much of its 

 moisture is more pleasing to the taste of the average consumer. 

 In the next place, the more completely a cheese dries out, the 

 harder and thicker is the rind and the greater the loss to the 

 consumer. Most people have become accustomed to such a 

 waste, but much of it is unnecessary. In a carefully cured 

 cheese, the rind is comparatively moist and only a very thin 

 I)ortion need be lost, and even this can be used in cooking. 



VARIATION OF LOSS OF MOISTURE WITH DIFFERENT KINDS OP 



CHEESE. 



It has been pointed out that cheeses of small size lose more 

 moisture per hundred pounds than do cheeses of larger size. 

 In making small cheeses like " Young Americas " the proportion 

 of loss is much greater, and hence the demand is still more 

 imperative that these shall be cured under conditions where the 

 loss of moisture shall be greatly reduced. This applies also to 

 such sizes as " Flats " and " Twins." It is not surprising that 

 the manufacture of small cheeses of the Cheddar type has been 

 discouraged. Even at the higher prices that they bring, the 

 extra loss of moisture and additional cost of manufacture are 

 not satisfactorily covered. In the manufacture of small fancy 

 kinds of soft cheese, these statements do not apply, because an 

 essential part of the equipment consists of curing-cellars of 

 fairly low temperature and high moisture content. 



LOSS OF MOISTURE AND LOSS OF FAT. 



High temperatures, which favor increased loss of moisture, 

 also favor loss of fat by exudation from the surface of the 

 cheese. When cheese is kept at a constant temperature even of 

 70° F,, there is evidence of some, though small, loss. At 75° F. 

 the loss becomes considerable and increasingly large with 

 increase of temperature above 75° F. 



