74 SCIENCE AND PRACTICE OF CHEESE-MAKINC 



merchants, who say that cheese is shipped to them 

 before it is old enough. The Canadian govern- 

 ment has lately been making vigorous efforts to 

 overcome this practice, which has become too com- 

 mon. The important point to be kept in mind is 

 that the cheese should be in an edible condition when 

 it reaches the consumer. 



FIG. 11 — DAIRY STUDENTS WEIGHING, PARAFFINING AND BOXING 



CHEESE 



COVERING CHEESE WITH PARAFFIN 



Loss of moisture in cheese can be largely pre- 

 vented by coating the cheese with a thin layer of 

 paraffin, and this can be done without injuring the 

 quality. The jiigher the te mperat ure, the greater 

 is the prevention of loss. Another distinct advantage 



