190 TWENTY-FIFTH ANNIVERSARY REPORT. 
the humidity of the air, the less will be the loss of moisture from 
the cheese, as is shown by the following data: 
Taste XVIII.— Loss or Moisture IN CHEESE Kept IN AIR COMPLETELY 
AND PARTIALLY SATURATED WITH MOISTURE. 
———oEEEaaaPamaaaaeEeaeee ee eeeeeeeeeeeeeaaaESESEEaEaEaaaaaapaaaEEEEeEeEeEoEoESESESESEee——SESESESESESESESESESESSSSSSSSES—SE—Ee eek 
IN AIR COMPLETELY SATURATED 
} 
| 
i] 
IN AIR PARTIALLY SATURATED. | WITH MOISTURE. 
| 
| Moisture in Water GAINED by 
' 
| 
AGE OF CHEESE. | 
| 
| 
Moisture in Water lost by 
cheese. 100 lbs. of cheese. | cheese. 100 lbs. of cheese. 
| 
Penict. ae Lbs. | Per ct. | Lbs. 
2 weeks. 35.99 | Ras 35.93 eae 
PesmoOndthy. sesso. 35.23 0.76 35.87 ee 
2 months. 34.86 HS als} | 36.01 0.08 
6 2 Sites 4.12 | 37.04 0.11 
re a ee Tee ea tc te 26.30 9.69 37.63 1.70 
15 : 24.85 11.14 | 37.85 1.92 
= = —— —== 
2. COMMERCIAL EXPERIMENTS IN CURING CHEESE AT DIFFERENT TEM- 
PERATURES. 
Experiments were undertaken in cooperation with the United 
States Department of Agriculture to study, on a commercial scale, 
the effects of curing cheese at different temperatures and the effect 
of covering cheese with paraffin, upon (1) the commercial quality 
of the cheese, (2) the loss of weight, and (3) the chemical changes 
taking place. Cheese was secured, representing the product of 
the states of New York, Pennsylvania and Ohio, and placed in 
cold. storage at the temperatures of 40° F., 50° F. and 60° F. These 
were examined commercially by a committee of experts when first 
placed in cold storage and later after being in cold storage 10, 20, 
28 and 35 weeks. Cheeses of different size were used, weighing 
70, 65, 45, 35 and 12.5 pounds. Also, in one case, cheeses were 
covered with coating of paraffin. Chemical analyses were made 
at intervals. 
The general results are given in the following statements: 
(1) Loss of weight.— The loss of weight increased with increase 
of temperature, being on an average in 20 weeks 3.8 pounds per 100 
pounds of cheese at 40° F., 4.8 pounds at 50° F. and 7.8 pounds | 
at 60° F. The large-sized cheeses lost less weight per 100 pounds 
than the smaller-sized ones, as shown by the following table: 
