CHEESE. 



295 



AVERAGE LOSS OF AMERICAN CHEDDAR 

 CHEESE IN CURING. (Babcock.) 



Total number of cheese in preceding trials 12^5. 



Average weight of green cheese .. 30.2 lbs. 



" temperature of curing-room 61° F. (range 55-70°). 



" humidity of air in curing-room 50 per cent. 



LOSS IN WEIGHT OF DIFFERENT KINDS OF 



CHEESE DURING CURING. (Martinv.^ 



Per Cent. 

 Swiss (Emmenthal) — 



made from whole milk will lose in 5 months 8-14 



" " half-skimmed milk will lose in 8 



" " skim-milk will lose in 6 



Tilsit- 

 made from whole milk will lose in 4 



Dutch (Gouda) — 



made from whole milk will lose in 3 



" " skim " '* " " 4 



American Cheddar — 



made from whole milk will lose in 2 



" " " 4 



Limburger or Remoudon — 



made from whole milk will lose in 2^ 



Brick cheese — 



made from skim-milk will lose in 2h 



Camembert, Brie, Neufchatel, etc. — 



made from whole milk will lose in 2 



Sour-milk cheese — 



made from whole milk will lose in 3^ 



15-20 

 12-15 



12-25 



20-28 

 15-25 



5 

 6-7 



16-28 



15-30 



20-35 



50-60 



