CHAPTER XXVI 



Commercial Relations of Cheese-Ripening 



In the three chapters preceding, we have considered 

 cheese-ripening in relation to (i) the conditions that 

 affect the loss of weight during the ripening process, 

 (2) the chemical changes taking place, and (3) the 

 causes of the changes that occur in the process. In- 

 cidentally, we have touched upon some of the practical 

 relations of the results, but have reserved for a 

 separate chapter a more detailed discussion of the 

 commercial aspects of cheese-ripening. We propose 

 now to take up for more extended treatment some 

 of the practical applications of the results of investiga- 

 tion and shall consider the following subjects: (i) 

 Extent of ripening losses at cheese-factories, (2) 

 value of water in cheese to dairymen, (3) moisture 

 in cheese in relation to commercial quality, (4) the 

 proper percentage of moisture in cheese, (5) value of 

 water in cheese to consumers, (6) the reduction 

 of ripening losses in commercial investigations, (7) 

 the relation of conditions of ripening to the quality 

 of cheese, (8) the effects of freezing on quality of 

 cheese, (9) financial application of results of cheese- 

 ripening investigations. 



FACTORY LOSSES IN RIPENING 



From inquiries made among cheese-makers several 

 years ago, we found quite a variation in respect to 

 the loss of moisture experienced by them in ripening 



379 



