New York Agricultural Experiiaent Station. 257 



about 35 to 37 per ct. of water. Consequently, under such con- 

 ditions we should have approximately a 3 per ct. brine. It is 

 evident that in proportion as a cheese loses moisture by evapora- 

 tion, the salt brine remaining becomes more concentrated with 

 the advancing age of the cheese. 



Table V.— vShowing Effect of Salt on Cheese-Ripening. 



