288 DATRYIXG. 



DETERMINATION OV HUMIDITY IN CHEESE- 

 CUKING ROOMS. 



The proper degree of humidity in the cheese-curing 

 room will vary with different kinds of cheese and at dififer- 

 ent stages of the curing process. Green cheese should be 

 placed in a somewhat drier curing-room than older ; the 

 latter kinds, according to Fleischmann, require a relative 

 humidity of 90°-95°, against 85°-90° for green cheese. 



Kirchner states that the humidity of curing-rooms should 

 not, in general, go below 80° or above 95°. Temperatures 

 from so^-yo" F. are preferable in the curing-room. 



The following temperatures and percentages of humidity 

 are recommended by Martiny: 



Per Cent 



Deg. Fahr. Humidity. 

 (a) For hard cheeses (Swiss, etc.). 



Green 59-63 90-95 



Half cured 54-59 85-90 



Cured 50-54 80-95 



{h) For soft cheeses (Limburger, etc.) 50-59 80-95 



In the interior of our continent it is somewhat difficult 

 to obtain as much moisture in the air of curing-rooms as is 

 represented by the preceding figures ; the relative humid- 

 ity of ordinary curing-rooms in this region, therefore, but 

 rarely goes over 60". A higher degree of humidity may 

 be obtained by hanging wet sheets of canvas in the curing- 

 room (Decker), or by similar devices, as described in the 

 thirteenth ann. report of Wis. Experiment Station. 



Self-recording thermometers are to be recommended for 

 use in curing-rooms. For observation of relative humidity 

 a wet and dry bulb thermometer, a Mittchoff's hygrometer, 

 or a Lambrecht's polymeter may be used to advantage. 

 Any of these instruments may be obtaine:^ through dealers 

 in chemical glassware or dairy 'supplies; the prices range 

 from $8 to $30. 



