New York Agricultural Experiment Station. 235 



was no difference in market value between the paraffined cheeses 

 and those not paraffined ; but, in the cheeses kept at 50° F. there 

 was, at the end of 25 weeks, an increased market value of a quarter 

 of a cent a pound in favor of the paraffined cheese. It appears 

 from these results that, in cheese covered with paraffin, the 

 results are more marked at higher temperatures than at lower 

 temperatures in favor of the paraffined cheese, but even then only 

 after the first few months of ripening. The chief vakie of paraffin- 

 ing cheese appears to be in preventing loss of moisture and in 

 keeping the surface free from molds. 



(3) If we average the results obtained with the different lots 

 we have the following figures: 



Market value 

 per pound. 



13.300 cents. 



13175 

 12.950 



13-275 

 13050 

 12.675 



13 525 

 13325 



At the end of 10 weeks, the cheese cured at 40° F. was worth 

 12^ cents more a hundred pounds than the cheese cured at 50° 

 F., and 35 cents more than that cured at 60° F. The cheese cured 

 at 50° F. was worth 22^ cents more than that cured at 60° F. 



At the end of 20 weeks, the cheese cured at 40° F. v/as worth 

 22^ cents more a hundred pounds than that cured at 50° F., and 

 60 cents more than that cured at 60° F., while that cured at 50° 

 F. was worth 37^^ cents more than that cured at 60° F. 



At the end of 28 weeks, the cheese cured at 40° F. was worth 

 20 cents more a hundred pounds than that cured at 50° F. 



INCREASED RECEIPTS FROM CHEESE CURED AT LOW TEMPERATURE 

 AND COVERED WITH PARAFFIN. 



We have seen that the curing of cheese at low temperatures 

 has the effect of (i) preventing loss of moisture and (2) increasing 

 the market value of the cheese. Therefore, we not only have 

 more cheese to sell but can sell it at a higher price. Taking 

 cheese 20 weeks old as a basis for comparison, we know how 

 much weight is lost at different temperatures and also the differ- 

 ence in market price. From these figures, we can prepare the 

 following tabulated statement: 



