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D£C. 19 

 DEC 26 



(b) the 

 of the 

 different 



FIG. 48--TEMPERATURE 

 RECORD COVERING SEV- 

 ERAL MONTHS IN CASE 

 OF CURING - ROOMS 

 HELD AT 28° AND 

 40° F. 



(b) the commercial qualities of 

 the cheese; and (2) the in- 

 fluence of covering cheese with 

 paraffin upon (a) the loss of 

 weight in cheese, and 

 commercial qualities 

 cheese, when kept at 

 temperatures. 



In the different sets of ex- 

 periments, the cheeses used 

 were of the following sizes : 

 (l) Cheddars, 65-70 pounds; (2) 

 Cheddars, 40-45 pounds; (3) 

 Flats or Twins, 30-35 pounds; 

 (4) Daisies, 20 pounds; (5) 

 Young Americas, 10 to I2>^ 

 pounds; (6) Prints, 10 pounds. 



The experiments were be- 

 gun in October and extended 

 through periods of time lasting 

 20 to 35 weeks. The cheeses 

 were obtained direct from fac- 

 tories in New York, Pennsyl- 

 vania, Ohio, Michigan, Illi- 

 nois, Wisconsin and Iowa, 

 were 10 to 15 days old 

 placed in storage. In 

 cases they represented 

 Cheddar type manufactured for 

 export trade, close-textured, 

 firm-bodied and long-keeping. 

 In some cases the Michigan 

 type was used, which is char- 

 acterized as soft-bodied, of high 

 water content, more or less 



385 



They 



when 



most 



the 



