ClIEE-E. 



333 



AVER AGF. TjOSS OF AMFCICAX CHEDDAR 

 CHEESE 1\ CLlllXG. (Babcuck.) 



Total number of cheese in preceding trials .. .12-5. 



Average weiyht 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 IX WEIGHT OF DIFFEFIF^XT KIXDS OF 



CHEI^SE DUIIIXG CUHIXG. (Martinv.) 



Per Cent. 

 Swiss (Eminenthal) — 



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



" " half-skimmed milk will lose in 8 " 15-20 



" " skim-milk will lose in 6 " 12-15 



Tilsit- 

 made from whole milk will lose in 4 " 12-25 



Dutch (Gouda) — 



made from whole milk will lose in 3 " 20-2S 



" skim " " " " 4 " 15-25 



American Cheddar — 



made from whole milk will lose in 2 " 5 



" " " 4 '• 6-7 



Limburcjer or Remoudon — 



made from whole milk will lose in 2i " 16-28 



Brick cheese — 



made from skim-milk will l(jse in 2! " 15-30 



Camembert, Brie, Ncufchatel, etc. — ■ 



made from whole milk will lose in 2 " 20-35 



Sour-milk cheese — 



made from whole milk will lose in 3J " 50-60 



