86 



THE BOOK OF CHEESE 



this table the series of typical dairy products are first 

 arranged according to water-content of the final product. 

 Approximate limits of percentages of milk-fat are also 

 given, because milk-fat frequently affects texture to 

 a degree almost equal to water. Column 4 gives the 

 period within which the more quickly perishable cheeses 

 are usable, and the length of the ripening for the more 

 solid forms. The correlation between water-content, 

 texture and the time of keeping is clearly shown for most 

 varieties. 



TABLE III 



CORRELATION WATER- AND FAT-CONTENT WITH RIPENING 



The soft cheeses are quickly perishable products. 

 Bacteria and molds find favorable conditions for growth 



