384 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Agriculture, in co-operation with the experiment sta- 

 tions of Wisconsin and New York, in which cheese 

 was ripened at 40°, 50° and 60° F., some being cov- 

 ered with paraffin. In 1903-4 the Dairy Division 



FIG. 47 — A week's temperature record of a curing-room 



HELD AT 50°F 



repeated the work, but used a lower range of 

 temperatures, 28°, 34° and 40° F., and, in one case, 

 5° F. The object of these investigations was to 

 study on a commercial scale, under commercial con- 

 ditions, (i) the influence which different tempera- 

 tures have upon (a) the loss of weight in cheese, and 



