EXPERIMENT STATION BULLETINS. 



.'57 



The cheese is supported on a wooden holder so constructed as to touch it at 

 four points only thus making no large breaks in the coat of paraffin. The small 

 double pulley is quite essential so that the cheese may be lifted out of the hot 

 liquid after a moment's immersion and may be held for a few seconds close to 

 the surface that the surplus paraffin may drain off the sloping base of the cheese 

 holder. The derrick permits the ready movement of the cheese from the table to 

 the can and back. The whole apparatus should not cost over ten dollars. 



It was found that dipping the cheese at the high temperature suggested, not 

 only caused the paraffin to set better but less of it was required as indicated in 

 the following table: 



In the table below some of the data obtained with reference to shrinkage in the 

 curing room with temperature of 66° Fahr. are presented: 



Factory. 



College 



Perry 



Perry 



Shepardsville. 



No. of 



trials. 



7 

 12 



Cheese, 

 pounds. 



7.5 

 44 

 44 

 44 



Age at final 

 weighing. 



42 days 

 4 days 

 7 days 

 7 days 



Shrinkage. 



Paraffined, 

 pounds. 



0.14 

 0.06 

 0.12 

 0.12 



Unpar- 

 affined, lbs. 



0.65 

 0.32 

 1.25 

 0.95 



The differences in shrinkage were least in the Shepardsville factory, but even 

 there the treated cheese shrank so much less than the untreated that for a single 

 cheese weighing 44 pounds there was a saving of .82 of a pound in a week or 1.86 

 poundt* per hundred. Valuing cheese at 9 cents per pound this would mean a 

 saving of ?.167 per week per hundred pounds of cheese. 



It was found that paraffin would stick rather better to the cheese itself than 

 to the cloth circles hence they were omitted, adding that small Item to the sav- 

 ing in the matter of shrinkage. It is safe to estimate therefore the net economy 

 on the side of the paraffined cheese as between fourteen and fifteen cents per 

 hundred pounds of cheese, since it costs less than five cents per hundred to 

 paraffin. 



Another item to be considered in this connection is the saving in the matter of 

 rind. Where a cheese has been paraffined soon after leaving the press there is 

 scarcely any waste as the rind is very thin. In the following table there is pre- 

 sented, besides the weight of rind on paraffined and unparaffined cheese, the shrink- 

 age when kept in cold storage at 38° F. for 38 days: 



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