438 Agricultural Journal of Victoria. 



By paraffining the cheeses, much of the loss in weight was pre- 

 vented, especially at high temperatures, and the quality was improved 

 in some instances ; never lowered. 



Briefly summarised, the advantages of curing cheese at low 

 temperatures are the following : — 



(1.) The loss of moisture is less at low temperatures, and 

 therefore there is more cheese to sell. 



(2.) The commercial quality of cheese cured at low tempera- 

 tures is better, and this results in giving the cheese a 

 higher market value. 



(3.) Cheese can be held a long time at low temperatures 

 without impairment of quality. 



(4.) By utilizing the combination of paraffining cheese, and 

 curing it at low temperatures, the greatest economy 

 can be effected. 



