RIPENING OF CHEESE 



323 



curing-cellars of fairly low temperature and high 

 moisture content. 

 Percentage of moisture in cheese and loss of 



weight. Below are given results obtained with 

 cheese made so as to contain water varying from 35 

 to 55 per cent when taken from press. 



LOSS OF MOISTURE IN CHEESES CONTAINING DIFFERENT 

 PERCENTAGES OF WATER 



These results show that the more moist a cheese 

 is when made, the greater is the proportion of water 

 lost by evaporation; and, hence, the moisture in the 

 different cheeses tends to become more nearly alike 

 than at the start. Thus, cheese containing 55 per 

 cent of moisture lost about three times as much weight 

 as did the cheese containing 35 per cent of water and 

 nearly twice as much as the one with 45 per cent. 

 Even when cheeses do not differ so widely in water 

 content as those above, the same general rule holds 

 good, other conditions, of course, being the same. 



