324 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Texture of cheese and loss of moisture. — Cheese 

 filled with holes will occupy more volume than the 

 same weight of cheese free from holes. Hence, cheese 

 with such faulty texture has a larger surface exposed 

 for evaporation relative to its weight and will lose 



RIPENED AT 40°F 



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t ' ' 



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RIPENED AT 60^F 



FIG. 45 — SECTIONS OF TWO CHEESES RIPENED AT DIFFERENT 

 TEMPERATURES. CLOSE-TEXTURED, CHEDDAR TYPE 



more moisture. Then, in addition, the presence of 

 numerous holes in cheese greatly facilitates the escape 

 of moisture from the interior of the cheese to the sur- 

 face. This is a partial explanation of the fact that 

 cheese high in moisture loses water more rapidly 



