Vermont Dairymen's AssociAtioN. 41 



The highest temperature reeorded in tlie testing;' room was 85 

 degrees, and during September last it reaehed as low as 45 

 degrees or fully ten degrees lowjer than the curing room proper. 

 The relative humidity in the "testing room" varied from 70 to 88. 



It will be easily understood, therefor,e, that percentage of 

 shrinkage saved, from week to week and on the cheese from 

 different factories, shows wide departures from the averages 

 given in the table. 



Table 2 is a typical example of an individual record when the 

 weather was fairl}- w^arm and dry. 



TABLi; II. 



Relative Shrinkage of Tzvo Cheese made from the Same Milk 

 and Cured at Different Temperatures, (UnparaMned.) 



Curing Temperature 60-80 degrees 58 degrees 



Lbs. Oz. Lbs. Oz. 



Green Weight, July "8th 85 i 84 9 



Weight, July 21st 83 12 84 4 



Weight, August 26th 82 o 83 8 



Loss in weight 3 i i i 



The average saving of shrinkage for the three seasons has 

 been 1.34 per cent, or over i lb. on an 80-lb. cheese. The actual 

 value of the shrinkage saved, as based on the selling" price of the 

 clieese, was $12,178.39 for the three seasons. It should be 

 stated in this connection that during the first season, (1902), 

 the cheese were paraffined after the first month on the day 

 they were received. Under these conditions the paraffining had 

 considerable influence on- the shrinkage. During the past two 

 seasons the paraffining was not done until the cheese had been 

 in the curing room 10 days or two weeks, and therefore had 

 very little effect on the shrinkage. 



CGOI. CURF.D CHKKSl'; SKI.L AT IIIGHKR PRICES. 



That there is an improvement in the quality of cool cured 

 cheese as compared with those which are ordinary cured in hot 

 weather is now generally admitted. Interest in this point leans 

 to the question as to how much the actual commercial value is 

 increased by the improvement. During the past season a large 

 proportion of the cheese from the cool curing room has been 

 sold for ys to j/i of a cent a pound more than the highest price 

 paid for ordinary cured cheese from the same district. The 

 make of one factory was contracted for at ^ of a cent advance 

 on condition that the cheese were sent to tlie cool curing; room 



