48 Thirty-Fifth Annual Report of the 



INSULATION OF ICE CHAMBER IS IMPORTANT. 



The ice chamber must have better insulation than I have 

 given for the curing room or there will be excessive waste of 

 ice. The insulation of the ice chamber at the curing rooms 

 has proved to be satisfactory. It consists of 7 thicknesses of 

 matched lumber and 8 ply of building paper. The studs are 

 "staggered," forming a one-foot space to be filled with shav- 

 ings. (Show chart). 



Mr. Eddy : — I want to ask if in warm weather in taking the 

 cheese out of the cool curing room if there is any more shrink- 

 age than there is if it is cured in a warm room ? 



A. I think there is, the cheese contains more moisture, the 

 more moisture there is the more it shrinks. 



Mr. Eddy: — Somebody loses what you gain? 



Mr. Ruddick : — The cheeses are shipped very largely in re- 

 frigerator cars. Now every cheese that comes to the trade in 

 Montreal is put into the cool room and then it is carried across 

 the ocean in- what is known as cold air surface rooms, so these 

 are not exposed to higher temperature afterwards. Of course for 

 the local trade that would be a thing to consider. We regulate 

 that difficulty somewhat with paraffine. It is not sufficient to 

 paraffine a green cheese, they retain too^ much moisture, after the 

 surface becomes dry, then paraffine the cheese, it helps to retain 

 the moisture. I have seen cheese that had been in store for four 

 months that held its weight because it had been paraffined and 

 other cheese that was not paraffined that lost two and three 

 pounds on an eighty pound cheese. The paraffine is not as effective 

 when the cheese is exposed to high temperature,, the cheese 

 swells and the fat exudes. I do not know that I would recom- 

 mend paraffining cheese to be exposed any length of time to a 

 high temperature. 



Mr. Eddy : — In retailing these cheese you would lose more 

 in shrinkage? 



Mr. Ruddick : — Yes, the retailer would lose more after he 

 cut it if left to stand a great length of time. 



President Bruce : — Any further discussion of this very in- 

 teresting subject? Any one interested in cheesemaking should 

 not be afraid to ask questions. 



I will now announce the Committee on Resolutions : 



Hon. Josiah Grout, chairman ; A. J. Croft and C. F. Eddy. 



Adjourned. 



