Cheese Maturing at Low Temperatures. 435 



With lot 5 A a loss of S'l per cent, occurred in 25 weeks; with 

 lot 5 B a loss of 8-5 per cent. ; and with lot 5 C nothing, whilst the 

 cheese was in cold store, but during three weeks afterwards, the loss 

 totalled 0-77 per cent. The total average shrinkage equalled 2-4 

 per cent., whilst the reduction in those kept and matured at the 

 factory equalled 7*95 per cent., showing a saving m favour of the 

 average cold storage conditions of 5*55 per cent. 



As regards quality, the cheese matured in the factory was more 

 valuable for current local consumption, as it was more ripe and fuller 

 in flavour. The cheese kept in the cool store was milder in flavour 

 and newer, and would therefore keej) longer and develop into a cheese 

 of very fine flavour. 



The Influence of Humidity in Ripening- 

 It will be noticed that the average shrinkage in the case of the 

 cheese stored at 32 degrees, was 3'1 per cent.; that stored at 40 

 degrees, o"5 per cent. ; whilst that at 50 degrees, showed no loss 

 while in cool store, therefore, it would appear, that some factor other 

 than temperature influenced the reduction in weight. The humidity 

 of the atmosphere in the chamber at the lowest temperature as 

 indicated by the relative temperature shown by the dry and wet bulb 

 thermometers was fairly constant at 75 per cent. The air was con- 

 siderably drier in the lock where the cheese was kept at 40 degrees 

 F., showing 60 per cent. ; whilst in the lock kept at 50 degrees, the 

 atmosphere was almost fully saturated. It will be seen, therefore, 

 that the drier the air the greater the loss through evaporation, lower 

 temperatures notwithstanding. 



Treatment with Paraffin Wax- 



One of the third lot of two large cheeses, before referred to, was 

 on arrival coated with paraffin wax, and the other left plain. They 

 were both kept side by side in a temperature of 40 degrees with 60 per 

 cent, humidity. The waxed cheese weighed 41-| lbs., and at the end of 

 five and a-half months scaled 39^ lbs., showing a loss of 4*8 per cent. 

 The one left plain, weighed 41 lbs., and at the end of the period 

 mentioned, weighed 38^ lbs., incurring a loss of 6 per cent. An 

 advantage is shown in favour of the use of paraffin wax in the shape 

 of a gain of 1'2 per cent. In the case of lot 5 A, a saving in favour 

 of paraffin wax is shown of 2*55 per cent.; in the case of lot 

 5 B r8 per cent., and with lot 5 over 1 per cent. A peculiar result 

 is shown in this table in the shape of a slight increase in weight instead 

 of a reduction. 



On October 8th, four cheeses were waxed, and weighed 

 33 lbs., and the duplicates left unwaxed, weighed 32i lbs. The 

 cheeses were kept at various temperatures, ranging up to 85 degrees 

 occasionally, in a warehouse, in Melbourne, and at the end of five weeks, 

 that coated with wax, showed no reduction in weight, whilst that left 

 plain, had reduced by Ij lbs., or a reduction in weight of 3| per cent. 

 Another lot of four was waxed, which weighed 46j lbs., and stored 



