342 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Size of cheese and ripening. — On page 320 we 

 considered the influence of size of cheese upon the 

 rapidity of evaporation of water from the cheese. 

 Our results show that the percentage loss of mois- 

 ture is always greater in smaller-sized cheeses. 

 This is what might naturally be expected, since the 

 amount of external surface exposed for evaporation 

 is greater, relative to weight, in small than in large 

 cheeses. Hence, difference in size of cheese practi- 



SHOWING EFFECT OF SIZE OF CHEESE ON CHEESE- 

 RIPENING 



