392 SCIENCE AND PRACTICE OF CHEESE-MAKING 



These figures indicate that from 100 pounds of green 

 cheese put into the curing-room we were able to re- 

 alize from that cured at 40 F., 35 cents more than 

 from cheese cured at 50 P., and $1.08 more than from 

 that cured at 60 F. From the cheese cured at 50 

 F., we received 73 cents more for 100 pounds than 

 from that cured at 60 F. 



If, we compare our results obtained with cheese cov- 

 ered with paraffin with those given by cheese not so 

 covered, we have the following tabulated statement: 



COMPARATIVE VALUE OF PARAFFINED AND UNPARAF- 

 FINED CHEESE 



At 40 F. the difference in favor of the paraffined 

 cheese is 51 cents for 100 pounds of cheese originally 

 placed in the curing-room; at 50 F. the difference 

 is 63 cents, and at 60 F., $1.11. Covering cheese 

 with paraffin results in greater saving at higher tem- 

 peratures than at lower temperatures. 



Comparing paraffined cheese cured at 40 F. with 

 unparaffined cheese cured at 60 F., we find a differ- 

 ence of $1.76 for 100 pounds of cheese in favor of 

 the paraffined cheese and the lower temperature. 



