New York AGRICULTURAL EXPERIMENT STATION. 195 
intended, and then it is equally essential that the water be kept 
there with the least possible loss. From the dairyman’s standpoint, 
it is desirable to sell as much water in cheese as will suit the con- 
sumer. In preventing excessive loss of moisture, there is more 
water to sell at cheese prices. 
From inquiries made among cheese-makers, we find quite a 
variation in respect to the loss of moisture experienced by them 
in curing cheese. One of the most complete records, covering an 
- entire season, furnished by a cheese-maker and factory owner who 
has better than average conditions for curing-rooms, makes the 
average loss of weight during thirty days amount to about five 
pounds per hundred pounds of cheese. Others report an average 
loss for the first thirty days as high as ten pounds. per hundred 
pounds of cheese. The average loss lies somewhere between 
these two extremes and would probably not be far from seven 
pounds per hundred pounds of cheese. 
By curing cheese at low temperatures or by covering new cheese 
with a thin coating of parffin and keeping at even moderate tempera- 
tures (about 60° F.), moisture in cheese can be properly conserved. 
This is well shown by the data in Bulletin 234, from which we 
quote the following statements: 
“We have seen that the loss of moisture in curing cheese can be 
reduced by using a lower temperature or by covering cheese with 
a thin coating of paraffin or by a combination of these two condi- 
tions. 
“Increased amount of cheese resulting from using low tempera- 
tures.— Taking the longest period of time for which we were able 
to compare the results at the different temperatures employed, 20 
weeks, we found that the cheese cured at 40° F. had lost, on an 
average, 3.8 pounds for 100 pounds of cheese; the cheese at 50° 
F. had lost 4.8 pounds; and that at 60° F., 7.8 pounds. For 100 
pounds of cheese originally placed in the curing-rooms at the 
different temperatures, we had for sale at the end of 20 weeks 
96.2 pounds of cheese cured at 40° F., 95.2 pounds at 50° F., and 
92.2 pounds at 60° F. 
“Assuming that the cheese sells at a uniform price of 10 cents 
a pound, we should have receipts from our original 100 pounds 
of each of the different cheeses as follows: 
iieesesHerired ats? ~ I sec: 2. ick. 3550s $9 62 
Gheesesycured- at SO? Biss. 25.c05 ease oe ee 9 52 
Sieesesmcurediat GOCE. assis onl no Q 22 
