232 Report of the Chemical Department oF" the 



35 weeks in several cases. The higher score was always in favor 

 of the lower temperature by several points. 



(4) The effect of covering cheese with paraffin was in several 

 cases to improve the quality as compared with cheese not so 

 covered. The difference was more marked at 60° F. than at 

 lower temperatures. The cheeses covered with paraffin and cured 

 at 40° F. showed their highest score at the end of 35 weeks. 



40° F. 30° F. bo°F. 



Cheese normal (An) 20 weeks old. 97 97 93-3 



(Bn) " " " 97 97 91 7 



Cheese covered with paraffin (Ap) " " " 97 97 94-3 



" (Bp) " " " 97 97 93 7 



Cheese normal (An) 28 weeks old. 97 97 



(Bn) •' " " 97 96 



Cheese covered with paraffin (Ap) " " " 97.3 97 



" " " (Bp) " " " 97 96 



Cheese normal (An and Bn) 35 weeks old. 97 



Cheese covered with paraffin (Ap and Bp) '• " " 98 



SOME PRACTICAL APPLICATIONS. 



From the data presented in the foregoing pages, we have seen 

 that the use of low temperatures in curing cheese shows two 

 prominent results, (i) reduction of loss of weight and (2) improve- 

 ment of commercial quality. Any reduction of loss of weight 

 or any improvement in quality means an increase in the amount 

 of money that can be realized in the sale of the cheese. It is a 

 matter of practical interest and importance to consider in some 

 detail what specific increased or decreased market values were 

 found for the cheese under the different conditions of experi- 

 ment. 



ECONOMY IN REDUCING LOSS OF MOISTURE. 



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 

 conditions. 



Increased auioiint of cheese resulting from using lozv 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 



