New York AGRICULTURAL EXPERIMENT STATION, 197 
average consumer. In the next place, the more completely a cheese 
dries out, the harder and thicker is the rind and the greater the 
loss to the consumer. Most people have become accustomed to such 
a waste, but much of it is unnecessary. In a carefully cured cheese, 
the rind is comparatively moist and only a very thin portion need 
be lost, and even this can be used in cooking. 
It has been pointed out that cheeses of small size lose more 
moisture per hundred pounds than do cheeses of larger size. 
In making small cheeses like “ Young Americas” the proportion 
of loss is much greater, and hence the demand is still more im- 
perative that these shall be cured under conditions where the 
loss of moisture shall be greatly reduced. This applies also to 
such sizes as “ Flats” and “Twins.” It is not surprising that 
the manufacture of small cheeses of the cheddar type has been 
discouraged. Even at the higher prices that they bring, the 
extra loss of moisture and additional cost of manufacture are not 
satisfactorily covered. In the manufacture of small fancy kinds 
of soft cheese, these statements do not apply, because an essential 
part of the equipment consists of curing-cellars of fairly low tem- 
perature and high moisture content. 
(2) Increased market value of cheese resulting from tmprove- 
ment of quality in curing cheese at low temperature —We have just 
called attention to increased receipts coming from cheese, as a re- 
sult of preventing excessive loss of moisture. Such saving of moist- 
ure not only increases the amount of cheese to be sold but also in- 
creases the value of the cheese from the standpoint of commercial 
quality. The relations existing between moisture and flavor are 
known only in a very general way. But we know something of the 
general relation between moisture and texture. Excessive moist- 
ure produces undesirable softness, from a commercial standpoint, 
and at ordinary temperatures favors the formation of holes, a 
serious fault in the texture of cheddar cheese. On the other hand, 
deficient moisture favors the production of a crumbly, dry, mealy 
texture, which is an undesirable condition. High temperatures 
cause excessive loss of moisture and result in the production of 
crumbly texture. This condition injures the commercial quality 
of cheese and results in lower prices for such cheese. The fol- 
lowing figures represent averages taken from data given on page 
202, Bulletin 184, showing the general relation between texture 
and loss of moisture. 
