New York Agricultural Experiment Station 233 



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 : 



Cheeses cured at 40° F $9 62 



Cheeses cured at 50° F 9 5^ 



Cheeses cured at 60° F 9 22 



Under these conditions, the receipts from the cheese kept at 

 40° F. are 16 cents a hundred more than for that kept at 50° F. 

 and 40 cents more than for that kept at 60° F. As we shall point 

 out later, the differences are really greater than this. 



Increased amowit of cheese resulting from covering cheese zvith a 

 coating of paraffin. — At the end of 17 weeks, cheese covered with 

 paraffin had lost only 0.3 pound for 100 pounds of cheese origi- 

 nally placed in storage at 40° F., 0.5 pound at 50° F. and 1.4 

 pounds at 60° F. The saving thus effected, based on the uniform 

 price of cheese at 10 cents a pound, would average about 35 

 cents for 100 pounds of cheese cured at 40° P., 43 cents at 50° 

 F. .. and 64 cents at 60° F. ; or, comparing cheese kept at 40° 

 F., covered with parafifin, with cheese kept at 60° F. not so 

 covered, there would be a difference of about 75 cents a hun- 

 dred in favor of the paraffined cheese. 



The cost of covering cheese with parafftn is slight. Conven- 

 iences for this work can be obtained from manufacturers of dairy 

 supplies. 



INCREASED MARKET VALUE RESULTING FROM IMPROVEMENT IN 

 QUALITY OF CHEESE CURED AT LOW TEMPERATURES. 



We have already studied the results of the scores furnished by 

 the experts who examined the cheeses from time to time. They 

 were recjuested also to place upon the different lots of cheese a 

 commercial valuation, based upon the results of their scoring. 

 Below we present these commercial valuations in tabulated form: 



