Cheese Maturing at Low Temperatures. 



433 



The quality in this case, as with lot 3, was in favour of cheese ripened 

 in cool store. 



Lot No. 5. — The most comprehensive of the series of experiments 

 was commenced with cheese made at the factory on 26th February^ 

 1903. It was taken out of press on 27th, and nine large cheeses were 

 received on 5th March, just one week after date of making. Three 

 of the cheeses were coated with paraffin wax, three were wrapped in 

 pai'chment paper, and the remaining three left in the ordinary way. 

 Those were divided into three sets of three, each composed of one 

 coated with wax, one covered with parchment, and one left plain ; 

 one set was placed at a temperature of 32 degrees F. with 45 per cent. 

 humidity, one set was kept at a temperature of 40 degrees with 60 per 

 cent, humidity, and the third set at 50 degrees F. with 95 per cent, 

 humidity. The six duplicates were treated in the factory in the 

 ordinary way, and the maturing room kept at a temperature of from 

 60 to 62 degrees F. 



The following tables give details of weights, etc. 



Lot 5a. 

 CHEESE MATURED AT GOVERNMENT COOL STORES. 



Weight on arrival 

 Weight 2.5 weeks after 



Loss per cent., oT. 



129 lbs. 9 ozs. 

 12.5 lbs. 8 ozs. 



Lot 5b. 



CHEESE MATURED AT GOVERNMENT COOL STORES. 



Weight on arrival 5th March . . 135 lbs. 13 ozs. 



Weight 25 weeks after .. .. 131 lbs. oz. 



Loss per cent., 3-5. 



