320 SCIENCE AND PRACTICE OF CHEESE-MAKING 



rapidly, but the primary object is quite as much pre- 

 vention of loss of weight as protection from mold. 

 The results of the work done at that time in New 

 York will suffice as a basis of discussion. Cheeses 

 weighing 70 pounds were used, some being covered 

 with paraffin, while others were left in the usual con- 

 dition. The results are given as follows: 



By covering cheese with paraffin, a saving in loss 

 of moisture can be effected, amounting to 5 or 6 

 pounds per 100 pounds of cheese at 60° F. ; while at 

 50° F., and below, the total loss of moisture can be 

 reduced to less than i pound per 100 pounds of cheese. 

 In every case, cheeses covered with paraffin were 

 entirely clean, while the others were more or less 

 heavily coated with molds. The saving effected by 

 paraffining small-sized cheeses is even greater than 

 with those of larger size. 



Size and shape of cheese in relation to loss of 

 weight. — The amount of external surface is greater 

 in relation to weight in the case of a small cheese than 

 of a larger cheese, and we should, therefore, expect 

 a larger loss of moisture. 



