70 DAIRY LABORATORY GUIDE 



In cold weather, when the curing room is artificially 

 heated, there is rarely any danger of the air in it 

 being overladen with moisture; and there is little 

 danger of this in summer if the room is cooled arti- 

 ficially by air circulation through an ice chamber, 

 because the air in passing over the ice is cooled to a 

 point at which it can contain little moisture in com- 

 parison to its capacity when at the higher temperature 

 of the room. But when the curing room is not 

 artificially cooled by refrigeration it may often in 

 summer be overladen with moisture. 



Air at 20° F. may contain 1.30 grains of water to 

 the cubic foot, while at 30° it may contain 1.97 

 grains, at 40° 2.86 grains, at 50° 4.09 grains, at 

 60° 5.76 grains, at 70° 7.99 grains, at 80° 10.95 

 grains, at 90° 14.81 grains, and at 100° 19.79 grains. 



Cheese should be cured for from six weeks to a 

 year, depending on the kind of cheese, market re- 

 quirements, temperature of curing room, and condi- 

 tion of cheese when made. The lower the uniform 

 temperature at which cheese can be ripened eco- 

 nomically the better will be the texture and quahty of 

 the cheese and the less will be the loss in weight dur- 

 ing the ripening process. The cheese score card is 

 as follows : 



