3l6 SCIENCE AND PRACTICE OF CHEESE-MAKING 



LOSS OF MOISTURE AT DIFFERENT TEMPERATURES 



Tempera- 

 ture of 

 curing- 

 room 



Water lost by 100 pounds of green cheese in 



1 



wk. 



2 



wks. 



3 



wks. 



4 

 wks. 



8 



wks. 



12 

 wks. 



16 



wks. 



20 



wks. 



24 

 wks. 



28 



wks. 



Lbs. 



8.6 



9.9 



10.5 



12.0 



The average weekly loss of weight increases with 

 increase of temperature. In the following table, it 

 is seen that the loss is greater the first week than in 

 any succeeding week. The loss usually decreases 

 gradually as the cheese grows older ; but cheese kept 

 at a temperature of 75° F. and above does not follow 

 this general rule, since at the higher temperatures 

 there is apt to be an increase of loss of weight due to 

 leakage of fat after the first month. This is shown 

 in the table below : 



AVERAGE WEEKLY LOSS AT DIFFERENT TEMPERATURES 



