66 



DAIRY LABORATORY GUIDE 



from press and place in cooling room for about five 

 to ten days. Dip in melted paraffin at 200 F. to 

 250 F. and place in cooling room at from 40 to 

 60 F., having a humidity of from 65 to 80 per cent 

 (which is the amount of saturation), depending on 



FIG. 38. Vat for Paraffining Cheese 



the temperature and length of time desired to cure. 

 The per cent of moisture should be as high as possible 

 without causing a growth of mold. The humidity 

 of the curing room is determined by a psychrometer. 

 The psychrometer is more reliable than the hy- 



