390 SCIENCE AND PRACTICE OF CHEESE-MAKING 



and ripened at 40° gave its highest score at the end 

 of 35 weeks. In no case did the cheese coated with 

 paraffin show any depreciation in quahty as compared 

 with cheese not so covered. These results are in har- 

 mony with what one might reasonably predict. Any 

 condition which maintains in the cheese the uniformity 

 of the moisture, when not in excess, favors the. normal 

 ripening changes. 



The finish of cheese was greatly improved by a 

 coating of paraffin, since the growth of molds is pre- 

 vented. In every case cheeses covered with paraffin 

 were entirely clean, while the others were more or 

 less heavily coated with molds. 



fJS^y*^ ■^^!^B^5J!y^l^^W5,g)-.^,.^ 



'iarl^-Anjir ifl* j^ UrW^j»^:^3i_'! : 



FIG. 49 — SECTION OF FROZEN CHED- 

 DAR CHEESE AFTER STORAGE 5j^ 

 MONTHS AT 5° F. 



THE EFFECTS OF FREEZING ON QUALITY 



OF CHEESE 



Cheese placed in a room kept at 5° F. was im- 

 mediately frozen hard. After a time the ends and 

 sides appeared to be lumpy, due to the expansion of 

 the frozen water in the cheese. After being 6 months 

 in a frozen condition, the cheese was slowly thawed 



