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- 



