CAA 
ee! 
ae may vary in size in one of two ways, (a) in height and (b) 
in diameter. The proportion of moisture lost in cheese having the 
ie same diameter is greatest when the height is least. The loss de- 
a "creases with increase of height. This is illustrated in the following 
vaatalsle 
Taste XVI.— WeIcHT Lost By CHEESE OF VARYING HEIGHT AND UNIFORM 
DIAMETER —(7 INCHES). 
WATER LOST BY 100 LBS. OF GREEN CHEESE IN 
Weight * 
HEIGHT of = 
OF CHEESE. green | | | 
cheese. 1 2 3 4 | 8 12 16 | 20 24 
week. |weeks. |weeks.|weeks. iweeks. weeks.|/weeks.| weeks. |weeks.° 
| | | } 
Inches. ‘Lbs. Lbs. | Lbs. | Lbs. } Lbs: | Lbs.| Ebs.°| Ebs. | Lbs. | Lbs. 
Sid b Sie AO 4.6 3.4 5.3 6.4 ASO BhelOr Men eel ON ts 0) heals Oh imam tagO) 
hon AR ose 6.1 3.3 5.1 6.1 Gifnle eoride sta ules. | te eorsO) | 14.0 15.6 
De Uden MeOr ee On ck er leOe oul! Oeste esi Ose elie Om lel OR Gr bredeyaot 
Go cegin ao pepe 9.3 2.5 3.9 5.2 GOP |= 758 9°47 |, L086 7) eit 65 | s12 58 
p03 > 8 Te Oe TO 2.3 3.4 4.7 5.6 7.4 SO ekOlo | IPA a ot 
5 | i 
In the case of cheese uniform in height and varying in diameter, 
the loss of weight increases when the diameter of the cheese de- 
creases. ‘This is true at various temperatures. The following table 
illustrates this: 
TasLtE XVII. WertcHT Loss By CHEESES OF DIFFERENT DIAMETERS.. 
Tem- WATER LOST BY 100 LBS. OF CHEESE IN ~ 
Weight; pera- 
DIAMETER of ture 
OF CHEESES.| green of j | 
cheese. | curing- 2 3 on Abe eal 8 12 162 1-20 
room. |weeks.|weeks.|weeks.|weeks.|weeks.|weeks.|weeks. weeks. 
Ebs=) | 
Inches Lbs. |Deg. F.| Lbs. | Lbs. Lbs. | Lbs. | Lbs. | Lbs. | Lbs. 
Siete eRe Ss ais 36 2.9 3.6 4.5 4.9 5.4 6.4 Wg | 8.1 
ayes <8 10 Sys) Bk) 4.9 6.3 | 6.9 Ths 8.7 9.9) | 15 
Hee a 29 GDS O2eS ri Sage eV io7-1- 8/00, 7.3) | 812 [ot Oke 
7 9 Gio rass lee G7 ery Ou aseo. tn. Oo litt 2 | toa 
i 
——— 
(5) Loss of moisture as influenced by proportion of water-vapor 
present in air of curing-room.— The relative amount of moisture 
in air, or, more properly, the degree of saturation, exercises a 
marked influence upon loss of water in cheese-ripening. The greater 
