74 SCIENCE AND PRACTICE OF CHEESE-MAKING 



merchants, who say that cheese is shipped to them 

 before it is old enough. The Canadian govern- 

 ment has lately been making vigorous efforts to 

 overcome this practice, which has become too com- 

 mon. The important point to be kept in mind is 

 that the cheese should be in an edible condition when 

 it reaches the consumer. 



FIG. 11 DAIRY STUDENTS WEIGHING, PARAFFINING AND BOXING 

 CHEESE 



COVERING CHEESE WITH PARAFFIN 



Loss of moisture in cheese can be largely pre- 

 vented by coating the cheese with a thin layer of 

 paraffin, and this can be done without injuring the 

 quality. The higher the temperature, the greater 

 is the prevention of loss. Another distinct advantage 



