The best results, in appearance, were got by dipping the cheese in hot wax 

 about one week after they were made, and then placing the cheese in cold 

 storage. For cheese ripened in an ordinary room, we can see no particular 

 advantage in parafifining cheese. It tends to prevent the growth ot mould, and 

 prevents loss of weight while ripening. Recent reports from England say 

 that the cheese which have been paraffined have not been well received on the 

 markets of Great Britain. The chief advantage seems to be to prevent loss of 

 weight while the cheese are held. It will probably pay the speculator to have 

 the cheese coated, but it is a question whether it will pay the average factory- 

 man to dip his cheese in paraffine wax at the present time. 



Average Score of the Cheese in Parafifining Experiments. 



The cheese made during August and September were scored on November 

 22nd, 1902, and January i and April 14th, 1903, by iMr. G. H. Barr, as were also 

 those made in October. The cheese not paraffined averaged slightly higher 

 in quality, when full points were given for finish as in the other series. Tak- 

 ing appearance or finish into account, they scored lower. The average of 

 three scorings for appearance on three lots of paraffined cheese made during 

 August and September ripened in cold storage was 6.33 out of a possible ten, 

 while the lots not paraffined averaged 3.55 points. 



The October lots not paraffined also scored slightly higher when giving 

 full points for finish. Taking appearance into account they scored an average 

 of 6.5 points out of a possible ten. Those dipped at the end of three weeks 

 scored 7.5, those parafifined in two weeks 8.0, those in one week scored 9.25, 

 and those dipped in paraffine wax directly from the press scored an average 

 of 8.75. 



The chief gain was in the saving of shrinkage. The paraffined cheese lost 

 no more than the weight of the wax which adheres to the cheese. Those 

 dipped m one week lost .78 per cent., in two weeks i.S7 per cent., three weeks 

 2.30 per cent., and those not coated lost 3.16 per cent, in one month. The cheese 

 weighed an average of about 30 pounds each. 



Acidity of the Milk and Curd. 



T ^^^^^^'^'^^y of the milk at the time of adding the rennet varied from .2 on 

 June 9th to .23 on July 21st and September 8th. It averaged .216 for the sea- 



