New York Agricultural Experiment Station. 255 



cheese. Our results showed that the loss of moisture is always 

 greater in smaller-sized cheeses. This is what might naturally be 

 expected, since the amount of external surface exposed for 

 evaporation is greater, relative to weight, in small than in large 

 cheeses. Hence, difference in size of cheese practically means 

 difference in rapidity of loss of moisture, the larger cheese retain- 

 ing its moisture content longer. We should expect, then, to find 

 essentially the same differences of ripening in cheeses of different 

 size that we find in cheeses having a different moisture content. 

 To make a study of this point, we present below in Table IV 

 some data showing at different stages of ripening the amounts of 

 derived nitrogen compounds found in cheeses weighing respect- 

 ively 30 and 10 pounds approximately. The data represent 

 averages of 4 different lots of cheeses cured at 55° F. The de- 

 tailed analyses can be found in the Appendix under cheeses No. 

 37-A, B, C, D and No. 39-A, B, C, D. 



An examination of Table IV shows in brief that the larger 

 :heeses contained more moisture after the early stages of ripen- 



