SCIENCE AND PRACTICE OF CHEESE-MAKING 



cheese. One of the most complete records, covering 

 an entire season, furnished by a cheese-maker and 

 factory owner who has better than average conditions 

 in his curing-rooms, made the average loss of weight 

 during 30 days amount to about 5 oounds per 100 

 pounds of cheese. Others reported an average loss 

 for the first 30 days as high as 10 pounds per 100 

 pounds of cheese. The average loss was somewhere 

 between these two extremes, probably not far from 7 

 pounds per 100 pounds of cheese. In many fac- 

 tories, conditions have not improved since the 

 inquiry was made. 



VALUE OF WATER IN CHEESE TO DAIRY- 

 MEN 



To the cheese-maker and producer of milk, water 

 in cheese is money when put there in the right way 

 and in the proper proportions. It is essential, in the 

 process of manufacture, to incorporate water in cheese 

 in quantities best suited to the requirement of the 

 market for which the cheese is intended, and then it 

 is equally essential that the water be kept there with 

 the least possible loss. From the dairymen's stand- 

 point, it is desirable to sell as much water in cheese 

 as will suit the consumer. In preventing excessive 

 loss of moisture, there is more water to sell at cheese 

 prices, and at the same time a resulting product that 

 suits the consumer better. In the conditions prevail- 

 ing in many factories, high temperatures which cause 

 increased loss of moisture also cause loss of fat by 

 exudation from the surface of the cheese. At 75 F. 

 and above, this loss becomes considerable. It has been 

 shown that the loss of moisture in curing-rooms can 



