in using paraffin is that it prevents cheese becom- 

 ing moldy. The cheese is allowed to dry well on 

 the surface and is then dipped for 8 to 15 seconds, 

 according to the size and temperature of the 

 cheese, in melted paraffin at a temperature of at 



TQ 



FIG. 12 APPARATUS FOR PARAFFINING CHEESE 



least 220 F. Care must be taken to keep the par- 

 affin from acquiring a disagreeable odor as a result 

 of overheating. Cheese should be dry enough in 

 three to seven days to be ready for paraffining, but 

 the time will depend, of course, on the amount of 

 moisture in the cheese and in the curing-room. The 

 application of paraffin at a high temperature gives 

 a thin coating that adheres tenaciously and de- 

 -stroys mold formation. If the temperature is too 



