m 



FIG. 48-TEMPERATURE 

 RECORD COVERING SEV- 

 ERAL MONTHS IN CASE 

 OF CURING - ROOMS 

 HELD AT 28 AND 

 40 F, 



(b) the commercial qualities of 

 the cheese; and (2) the in- 

 fluence of covering cheese with 

 paraffin upon (a) the loss of 

 weight in cheese, and (b) the 

 commercial qualities of the 

 cheese, when kept at different 

 temperatures. 



In the different sets of ex- 

 periments, the cheeses used 

 were of the following sizes: 

 (l) Cheddars, 65-70 pounds; (2) 

 Cheddars, 40-45 pounds; (3) 

 Flats or Twins, 30-35 pounds; 

 (4) Daisies, 20 pounds; (5) 

 Young Americas, 10 to 12% 

 pounds ; (6) Prints, 10 pounds. 



The experiments were be- 

 gun in October and extended 

 through periods of time lasting 

 20 to 35 weeks. The cheeses 

 were obtained direct from fac- 

 tories in New York, Pennsyl- 

 vania, Ohio, Michigan, Illi- 

 nois, Wisconsin and Iowa. They 

 were 10 to 15 days old when 

 placed in storage. In most 

 cases they represented the 

 cheddar type manufactured for 

 export trade, close-textured, 

 firm-bodied and long-keeping. 

 In some cases the Michigan 

 type was used, which is char- 

 acterized as ^soft-bodied, of high 

 water content, more or less 



386 



