324 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Texture of cheese and loss of moisture. Cheese 

 filled with holes will occupy more volume than the 

 same weight of cheese free from holes. Hence, cheese 

 with such faulty texture has a larger surface exposed 

 for evaporation relative to its weight and will lose 



RIPENED AT 40F 



RIPENED AT 60*F 



FIG. 45 SECTIONS OF TWO CHEESES RIPENED AT DIFFERENT 

 TEMPERATURES. CLOSE-TEXTURED, CHEDDAR TYPE 



more moisture. Then, in addition, the presence of 

 numerous holes in cheese greatly facilitates the escape 

 of moisture from the interior of the cheese to the sur- 

 face. This is a partial explanation of the fact that 

 cheese high in moisture loses water more rapidly 



