^88 SCIENCE AND PRACTICE OF CHEESE-MAKING 



cheese not coated; at 34° F., nearly three-fourths of 

 the loss was prevented; at 28° F., the losses were 

 very slight, only a little over ^ pound in 27 weeks. 

 The use of paraffin coating makes a greater propor- 

 tionate saving in small cheeses than in large ones. In 

 the case of the Young America cheeses, the loss at 

 40° F. was reduced to about one-fourth of what it 

 was when the cheese was uncoated 



RELATIONS OF CONDITIONS OF RIPENING 

 TO QUALITY OF CHEESE 



In all the experiments mentioned, carefully selected 

 experts judged the cheese from a commercial stand- 

 point and scored them. These examinations were 

 made at regular intervals during the continuation of 

 the experiments. The results will be considered with 

 reference to the effect of (i) temperature, (2) coat- 

 ing with paraffin. 



Influence of temperature on quality. — Below 40° 

 F., and down to 28° F., the temperature does not 

 appear to have any marked effect upon the commercial 

 quality of cheese. Cheese ripened at 40° was superior, 

 almost without exception, to cheese ripened at higher 

 temperatures. The following figures show the aver- 

 age scores at different temperatures: 



There was more marked deterioration in quality 

 between 50° and 60° F. than between 40° and 50° F. 

 In general, the higher the temperature, the greater is 



