COMMERCIAL CHEESE-RIPENING 



387 



At the end of 2y weeks, the loss of weight was more 

 than 3 times as great at 40° F. as at 28° F., and about 

 5 times as great at 60° F. as at 28° F. At the end of 

 35 weeks, the loss at 40° F. was just twice as great as 

 at 28° F. 



Influence of size of cheese in loss of weight. — 

 Small-sized cheeses, other conditions being the same, 

 lost a larger amount of moisture than large cheeses. 

 This tendency is shown at different temperatures by 

 the following tabulated statement: 



WEIGHT LOST PER lOO POUNDS OF CHEESE IN 20 WEEKS 



The variation in loss between different sizes is much 

 less at lower than at higher temperature. 



Influence of type of cheese on loss of weight. — 

 Firm-bodied, close-textured cheese loses water less 

 rapidly than soft-bodied, open-textured cheese (p. 324). 



Influence of paraffin coating on loss of weight. — 

 Cheese covered with paraffin loses less weight than 

 cheese not so coated. By covering cheese with 

 paraffin, a saving in loss of weight can be effected 

 amounting to 5 or 6 pounds per 100 pounds of cheese 

 at 60° F. ; and at 50° F. or below the total loss of 

 weight can be reduced to i or 2 pounds per 100 

 pounds of cheese in the ordinary period of ripening. 

 At 40° F., the loss in case of the large-sized ched- 

 dar was reduced about one-half, as compared with 



