New York AGRICULTURAL EXPERIMENT STATION. I9I 
Taste XIX.— Loss 1n WeIGHT By CHEESES OF DIFFERENT SIZES. 
WEIGHT LOST PER 100 POUNDS OF CHEESE IN 20 WEEKS AT 
AVERAGE WEIGHT OF SINGLE 
CHEESES. | 
Temp. 40° F. | Temp. 50° F. Temp. 60° F 
Lbs. Lbs. os: 
FAG NS 4 is 6 a ae See eee 2.5 2.4 4.2 
PE IRR OTA (orc al sb ci R owe) «anda PAST Sid iL 
ar EMME te sess nk cis herb oryeteo ave acs 3.9 5.9 8.5 
LEE pe OS CO RS Sn oD Oe Se 4.6 8.1 12.0 
(2) Results of scoring cheese-—— Cheese cured at 40° F. was 
superior in quality to the same kind cured at higher temperatures. 
That cured at 50° F. was superior in quality to that cured at 60° 
F. The general averages of the scores at the end of 20 weeks 
were as follows: 95.7 at 40° F., 94.2 at 50° F. and g1.7 at 60° F. 
The difference in quality was confined in most cases to flavor and 
texture, the color and finish being little or not at all affected in 
cheese that was in good condition at the beginning. 
(3) Effects. of covering cheese with paratin.— The method of 
covering cheese with paraffin greatly reduces the loss of moisture. 
The loss of moisture in cheese covered with paraffin was only 0.3 
pound per 100 pounds of cheese in 20 weeks at 40° F., 0.5 
pound at 50° F. and 1.4 pounds at 60° F. In the same kind of 
cheese not thus covered the loss of moisture was much greater at 
all temperatures. By covering cheese with paraffin, a saving in 
loss of moisture can be effected, amounting to 5 or 6 pounds per 
100 pounds of cheese at 60° F. and at 50° or below the total loss 
of moisture can be reduced to less than 1 pound per 100 pounds 
of cheese. In addition, the use of paraffin prevents the growth 
of molds. In every case, cheeses covered with paraffin were en- 
tirely clean, while the others were more or less heavily coated with 
molds. The commercial qualities of the cheese were favorably in- 
fluenced after six months in the case of those covered with paraffin, 
especially flavor. 
(4) Advantages of curing cheese at low temperatures.—(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 temperatures 
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. 
