418 Bureau of Farmers* Institutes. 



Loss of Fat at 80° and 70°. 



2. The average weekly loss or rate of loss is greater in every 

 case as the temperature is higher. This statement can be brought 

 out more clearly by means of this table : 



3. The loss of weight is greater in every case the first week than 

 during any week following, usually being greater than the total 

 loss during the two or three weeks following put together. This 

 is true for every temperature. 



This comparatively rapid loss of moisture during the first week 

 is in part due to the fact that the bandage holds considerable 

 water and this quickly dries. Then too the outer surface of the 

 cheese, in drying, begins to harden, the pores of the cloth filling 

 also to some extent, and this tends constantly more and more 

 to diminish evaporation, provided cracking is prevented. 



Influence of Size of CJieese upon Loss of Moisture. 



The larger a cheese the greater is the amount of surface exposed 

 for evaporation, and the greater will be the amount of water lost 

 from the cheese, other conditions being uniform ; but the propor- 

 tion of loss, that is, the loss per 100 pounds, is smaller in the 

 larger cheese, because the area is smaller in proportion to weight 

 in larger cheese. 



By referring to the preceding- tables, the variations of loss with 

 cheeses of different diameters can be readily seen. In the follow- 

 ing table we show variations of loss for cheeses having a uniform 



