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Report of the Chemical Department oe the 



These figures indicate that, from 100 pounds of cheese put into 

 the curing-room, we were able to reahze from that cured at 40° 

 F. 35 cents more than from cheese cured at 50° F., and $1.08 

 more than from that cured at 60° F. From the cheese cured at 

 50° F., we received y^, cents more a hundred pounds than from 

 that cured at 60° F. 



If we compare our lesuhs obtained with cheese covered with 

 paraffin with those given by cheese not so covered, we have the 

 followine tabulated statement: 



At 40° F. the difference in favor of the paraffined cheese is 

 51 cents for 100 pounds of cheese originally placed in the curing- 

 room; at 50° F. the difference in 63 cents; and at 60° F. $1.1 1. 

 Covering cheese with paraffin results in greater saving at higher 

 than at lower temperatures. 



Comparing parafifined cheese cured at 40° F. with unparaffined 

 cheese cured at 60° F., we find a difference of $1.76 for 100 

 pounds of cheese in favor of the paraffined cheese and the lower 

 temperature. 



ADVANTAGES OF CURING CHEESE AT LOW TEMPERATURES. 



Briefly summarized, the advantages of curing cheese at low 

 temperatures are the following: 



