234 Report of the Chemical Department of the 



Table V. — Showing Market Value of One Pound of Cheese, k. 



In studying the data embodied in Table V, we notice the 

 following points: 



(i) In the case of lots I to V, the market value of the cheese 

 cured at 40° F. was greater in most cases than that cured at 50° 

 F. and, in every case, greater than that cured at 60° F. In most 

 cases, the cheese cured at 50° F. had a higher market value than 

 that cured at 60° F. These statements hold good for the 20 

 weeks during which the cheeses were kept at the three dififerent 

 temperatures. If the cheeses cured at 60° F. had been kept for a 

 longer period, they would have shown serious decrease in value. 



In the case of Lot VI, the market value was the same for all 

 temperatures on December 15th, when the cheese was about 8 

 weeks old. Two months later, there was no difference at the 

 temperature of 40° F. and 50° F., but the cheese kept at 60° F. 

 had a lower market value than the cheese kept at the lower 

 temperatures. In April, when the cheese was about 25 weeks 

 old, there was a little difference in favor of the lower temperature. 



(2) In comparing the cheeses covered with paraffin (Lot VI 

 Ap and Bp) with those left in the usual condition (An and Bn), 

 there was no dift'erence in their market value during the first 17 

 weeks at the temperatures 40° F, and 50° F. At 60° F. at the 

 end of 17 weeks, the cheeses covered with paraffin were valued 

 a quarter of a cent a pound more than the unparaffined ones. 

 When the cheese kept at 40° F. was 25 and 32 weeks old, there 



