188 TWENTY-FIFTH ANNIVERSARY REPORT. 
holes abundantly, especially when cured at or above ordinary tem- 
peratures. 
(3) Loss of moisture as influenced by temperature—<In our 
study of the influence of temperature upon loss of moisture we used 
six: different temperatures;. vizo: 55°; 60°, 65°, 7o°; 75°. 80> F. 
The degree of moisture was kept as nearly uniform as possible in 
the different curing-rooms. 
In this connection we present the results secured with cheeses 
fifteen inches in diameter, and weighing, fresh from press, about 
sixty-five pounds, the usual standard size of the most common type 
of American cheddar cheese. 
TABLE XV.— Loss oF Moisture AT DIFFERENT TEMPERATURES. 
WATER LOST By 100 LBS. OF GREEN CHEESE IN 
TEMP. OF 
CuRING-ROOM. | | | | 
Roeser: era do?) Sal aa eat eae) eet 166" S20 ae: 28 
week. weeks. | weeks. |weeks.| weeks. weeks. ESS ire SS eS weeks. 
| | | 
| | | 
Deg. F Lbs. Lhs. Lbs. Lbs.) bss | Bbs: =| bs, Lbs. | Lbs Lbs. 
Dasa Wiel 65) tee Ge eS eal olen Dee Gia G28 fie hee eee 8.6 
i ee eee LT 1228 |: B44) 33 .9-|) 45 -Sr- 62d | Tab che Seb eo ee ee 
65. U9) le 3 d0T) §326\0) 24. rotsiali mabe SEAS OO eT Oe 10.5 
70. DA |e Bek Sh 7 | 43: (SO) ile LOS} S704) LOeia) at 12.0 
75. afar Qie2 ale Sed alee | S.2 4 O02 Ve 9.7 | TEA | cen’ (Po ae eee 
80. -| 2.4 Sis Glee | 522 SSA LG aU SSSA aes uel hie one eee 
| | | | | 
AVERAGE WEEKLY LOSS AT DIFFERENT TEMPERATURES. 
ee ees 
AVERAGE LOSS PER WEEK. WATER LOST BY 100 LBS. OF GREEN CHEESE.. ae 
' s. to- 
ee | tal oss 
| | | or six 
ROOM! 51> Sapo oe ch eedins| een, al nod 3d 4th 5th | 6th |months. 
week. | week. week, | week. | month.| month.| month.} month.) month.| 
Deg. F..| Ozs Ozs. | Ozs Ozs.| *Ozs: Ozs. Ozs. | Ozs. Ozs. Lbs. 
D0-+-..-| 20.6-| 16.0 | 9.6 $.0°| 6.0 3.6 2.8 Ze8mt 2.4 peat 
GOS seek 20 Pel Leap 9.6 8.0 6.4 4.0 4.0 4.0 3.2 °| 9.3 
65.. 30:42 17.6°| 926 8.0 6.8 4.8 4.8 4.0 3.6 | 10.1 
LO Sos Obl liom Olt 9.6 6.8 4.8 4.8 4.4 4.0 jee 
did ers 30. 2e Lite Om MOND | OPQ) LOO 10.0 6US8)F 225 Po oe BG | -oonscaleedte 
80.. 38.4 | 20.8) 12.8 | 10.2 | 12.4 13.2 ES IGT HP rect cs sre 1 Lobe spwecehfopiben eee 
| 
These data show that loss of moisture (a) increases with tem- 
perature, (b) is greater in the first week than during any succeed- 
ing week, and (c) decreases continuously as the cheese grows older, 
except at high temperatures (80° F.), when noticeable leakage of 
fat may occur after the fourth week, thus increasing total weekly 
loss. 
SE ee ee PP ee ee, ney ee ee 
eros se 
