392 SCIENCE AND PRACTICE OF CHEESE-MAKING 



These figures indicate that from lOO pounds of green 

 cheese put into the curing-room we were able to re- 

 ahze from that cured at 40° F., 35 cents more than 

 from cheese cured at 50° F., and $1.08 more than from 

 that cured at 60° F. From the cheese cured at 50° 

 F., we received y^i cents more for 100 pounds than 

 from that cured at 60° F. 



If we compare our results obtained with cheese cov- 

 ered with paraffin with those given by cheese not so 

 covered, we have the following tabulated statement: 



COMPARATIVE VALUE OF PARAFFINED AND UNPARAF- 



FINED CHEESE 



At 40° F, the difiference in favor of the paraffined 

 cheese is 51 cents for 100 pounds of cheese originally 

 placed in the curing-room; at 50° F. the difference 

 is 63 cents, and at 60° F., $1.11. Covering cheese 

 with paraffin results in greater saving at higher tem- 

 peratures than at lower temperatures. 



Comparing paraffined cheese cured at 40° F. with 

 unparaffined cheese cured at 60° F., we find a differ- 

 ence of $1.76 for 100 pounds of cheese in favor of 

 the paraffined cheese and the lower temperature. 



