New York Agricultural Experiment Station. 227 



than at 60° F. In other words, the loss at 60° F. as compared 

 with the loss at 50° F. was three times as great as was the loss 

 at 50° F. compared with the loss at 40° F. The loss of weight 

 was proportionally greater at higher temperatures. 

 ' (3) If we determine the average weekly loss from the data 

 given in Ta'ble III, we find that during the first 20 weeks the 

 loss was at the average rate of 3 ounces a week at 40° F., 

 3.8 ounces at 50° F. and 6.2 ounces at 60° F. From the 20th 

 to the 28th week, the average weekly loss was 2.2 ounces at 40° F. 

 and 3.2 ounces at 50° F. The cheese kept at 40° F. appeared 

 to lose more moisture per week from April 10 to June i than 

 previously. 



(4) The size of cheese influences the loss of moisture. Small 

 cheeses, other conditions being the same, lose a larger proportion 

 of moisture in curing than do large cheeses, owing to the greater 

 amount of surface relative to weight in the smaller cheeses. This 

 tendency is shown by the following tabulated statement: 



Loss IN Weight by Chkeses of Different Sizes. 



It will be noticed that the variation is much less at 40° F. than 

 at the higher temperature. 



(5) The method of covering cheese with parafifin greatly re- 

 duces the loss of moisture. In VI, An and Bn, the cheeses were 

 in their usual condition, while in YI, Ap and Bp, they were' 

 covered with paraffin, being dipped in melted parafiin when a few 

 days old. The loss of moisture in cheese covered with parafifin 

 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 parafifin. 



