COWS'-MILK ROQUEFORT CHEESE. 13 



Table 5. — Water content of cheese one day after mahimj: drained at (iS° F.^ 



Samplo. ' Water. 



1 



Percent. 

 No. 1 50. 78 



No. 2 1 51. 79 



No. .3 1 49. 68 





Average 50. 78 , 



1 The chemical dctcrmination.s from which Tables .'), S, and 9 are derived were made by E. H. Parfltt. 



A cheese 1 day old should contain about 50 per cent water. 

 Table 6 shows the daily losses in weight of 67 cheeses held at a 

 temperature of from 70° to 75° F. 



Table fi. — Showing daily loss in weight of cheese during the draining period. 



Total weight 



Average weight per cheese. 



, First 

 ' day. 



Second 

 day. 



Pounds . Pounds . 



549. 70 506. 5 



8. 05 7. 59 



Third Fourth 

 day. I day. 



Pounds. 



370. 93 



5. 53 



Pounds . 

 363. 9 

 5.41 



Fifth 

 day. 



Pounds. 



357. 93 



5.34 



Table 7 shows the daily loss through drainage and indicates that 

 there is not a great loss in weight after the first few days in the drain- 

 age process. 



Table 7. — Loss in tveight of two lots of cheese during the draining period. 



First 

 day, tem- 

 perature 

 74.3° F. 



Second 

 day, tem- 

 perature 



68" F. 



Third i Fourth 

 day , tern- day, tem- 

 nerature I jjerature 

 '68° F. 64.4° F. 



Fifth 

 day, tem- 

 perature 

 69.8° F. 



SLxth 

 day , tem- 

 perature 



68° F. 



Total weight 



Average weight per cheese. 



Pounds. 

 96.97 



8.81 



Pounds. 



63.53 



5.77 



Pounds . Pounds . 



60. 68 58. 54 



5. 51 5. 32 



Pounds . 

 57.11 

 5. 19 



Pounds. 

 56.22 

 5.11 



Table 8. — Water content of cheese at time of salting. 



Sanipb^ N. 



Average . 



Water 

 content. 



Per cent. 



45. 



50 



45. 



08 



45. 



20 



45. 



70 



44. 



60 



45.21 



Water determinations were made on the samples above after 

 they had drained and were ready for the salting process. These 

 samples were taken from the cheeses recorded in Table 6, which were 



