Temperature in Relation to Cheese-Ripening. 419 



diameter, but varying in height, all kept at the same temperature 

 and room moisture: 



Here we find the proposition of loss decreases in proportion to 

 the height of cheese. 



*&* 



Influence of Shape of Cheese upon Loss of Moisture. 



Which would lose moisture more rapidly, a cube-shaped cheese 

 or a round cheese, the weight being equal ? I have no experi- 

 mental data to offer in answer to this question, but if my calcula- 

 tion is not at fault, the square cheese has the greater superficial 

 area and would lose moisture more quickly if it were a properly 

 behaved cheese. 



The Influence of Moisture in Air upon Loss of Moisture in Cheese. 



The relative amount of moisture in air, or, more properly, the 

 degree of saturation, probably exercises a more marked influence 

 upon the loss of water in cheese-curing than any other single factor. 

 I regret that I am unable at this time to present satisfactory data 

 covering this point, as our experimental work has not progressed 

 far enough to permit any specific, reliable statements beyond the 

 general one that the influence is very marked. I hope to accumu- 

 late data abundant enough to enable me to speak with some degree 

 of definite authority. 



In experimental work, moisture is very difficult to control, and 

 at best quite wide variations are likely to occur. 



Some Practical Applications. 



I will now briefly call attention to some of the practical applica- 

 tions that the results presented may suggest: 



1. To the cheesemaker and the dairyman water is money when 

 put in the right place in right quantities. It is essential to put it 



