Temperature in Relation to Cheese-Ripening. 417 



of water, and not quite twice as much as the cheese having 10 per 

 cent, less of moisture at the start. 



As the moist cheeses lose water much more rapidly in propor- 

 tion, the moisture in the different cheeses tends to become more 

 uniform; but, so far as our observations go, they would not all 

 reach the same condition of water-content, except under very 

 unusual conditions. 



At the end of four weeks the cheese containing 55 per cent, of 

 water has lost approximately one-third of its water ; the one con- 

 taining 50 per cent, has lost one-fourth ; the one containing 45 per 

 cent., one-fifth, and the one containing 35 per cent., one-sixth. 



This fact is a matter of general interest, rather than of practical 

 importance under the usual conditions present in cheese manu- 

 facture. But there is a practical question in this connection to be 

 considered later. 



Your attention is first called to the loss of weight found with 

 different sizes of cheese at different temperatures. 



The figures given in the following table represent the amount 

 of water lost for 1 00 pounds of cheese : 



Attention is called to the following points: 



1. The total loss of moisture is greater the first week and every 

 other week following at a temperature of 80° F. than it is at the 

 lower temperatures. 



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