RIPENING OF CHEESE 



321 



The following table illustrates the losses of weight 

 in the case of cheeses 7 inches in diameter; this is 

 the type commonly known as "Young America." 

 They were made from one vat of milk and kept 

 at 65 R 



WEIGHT LOST BY CHEESES OF VARYING HEIGHT AND 

 UNIFORM DIAMETER 



The loss of weight decreases with increase in height. 

 Taking the total loss of weight for different periods 

 of time, it is seen that an increase of one inch in height 

 reduced the loss of weight per 100 pounds of cheese 5 

 ounces at the end of 4 weeks, 13 ounces at 8 weeks, 

 16 ounces at 12 weeks and 18 ounces at 20 weeks. 



In the table on the next page we show the loss of 

 weight in the case of cheeses having different diameters 

 and kept at temperatures ranging from 55 to 80 F. 

 It is seen that, in general, the loss of weight increases 

 at all temperatures as the diameter increases, the dif- 

 ference being greater at higher temperatures. 



Variation of loss of moisture with different kinds 

 of cheese. In making small cheeses like "Young 

 Americas," and smaller sizes (p. 44) the propor- 

 tion of loss is much greater, and herrce the demand 



