386 SCIENCE AND PRACTICE OF CHEESE-MAKING 



porous and poor in keeping quality. Another type 

 represented was the sweet-curd, more or less inter- 

 mediate in qualities between the cheddar and the 

 Michigan home-trade types. 



The cheeses were placed in storage during the ex- 

 periments where the temperature could be very closely 

 kept under control. Various devices and records are 

 in use for ascertaining the uniformity of the tempera- 

 ture from day to day. Two different forms of records 

 are given in Figs. 47 and 48. 



It is not practicable to present the detailed results 

 of the different experiments; we must limit our con- 

 sideration to a general summary of the results. We 

 shall present the results relating to the losses of ripen- 

 ing under the following subdivisions : ( i ) Tempera- 

 ture, (2) size of cheese, (3) type of cheese, and (4) 

 coating with paraffin. 



Influence of temperature on loss of weight. — The 

 results of the various investigations agree in the fol- 

 lowing respects : ( i ) The cheese continued to lose 

 weight in nearly every case as long as weighings were 

 made (about 250 days), this being true at all tem- 

 peratures employed (28° -60° F.). (2) The loss of 

 weight was least at the lowest temperature (28° F.) 

 and increased with rise of temperature. This can be 

 illustrated in case of the 65-70-pound cheddars, as 

 follows : 



POUNDS OF WEIGHT LOST FOR TOO POUNDS OF CHEESE 



STORED AT 



27 weeks 

 35 weeks 



60°P. 

 9.90 



