326 SCIENCE AND PRACTICE OF CHEESE-MAKING 



firm-bodied, long-keeping type, suitable for export 

 trade, typical Wisconsin cheddars. (2) Sweet-curd 

 type, as represented by Iowa and Illinois methods of 

 manufacture. In connection with the table below, 

 study Figs. 45 and 46. 



The following table gives the results in loss of 

 moisture in the cases of these two types of cheese : 



LOSS OF MOISTURE 



