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Report of the Chemical Department oe the 



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 i pound 

 per 100 pounds of cheese. In addition, the use of paraffin pre- 

 vents the growth of molds. In every case, cheeses covered with 

 paraffin Avere entirely clean, while the others were more or less 

 heavily coated with molds. 



results of commercial examination of cheese. 

 Arrangements were made to have the cheese examined at inter- 

 vals by commercial experts who were to score the cheeses sepa- 

 rately, the basis of a perfect cheese being 50 for flavor, 25 for 

 texture, 15 for color and 10 for finish. The following well- 

 known experts were selected for this work: C. S. Martin, of J. 

 S. Martin & Co., F. B. Swift, of A. N. Grant & Co., and D. W. 

 Whitmore, of D. W. Whitmore & Co. We give the average 

 of the scores in the following table: 



Table IV.— Showing Results of Scoring of Cheese. 



