COWS '-MILK ROQUEFORT CHEESE. 13 
Table 5. — Water content of cheese one day after making; drained at 68° F. 1 
Sample. 
Water. 
No. 1. 
Per cent . 
50.78 
51. 79 
No. 2 
No. 3 
49. 68 
A veragc 
50. 78 
1 The chemical determinations from which Tables 5, 8, and 9 are derived were made by E. H. Parfitt. 
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 6. — Showing daily loss in weight of cheese during the draining period. 
Total weight 
Average weight per cheese. 
First 
day. 
Pounds . 
549. 70 
8.05 
Second 
day. 
Pounds . 
506. 5 
7.59 
Third 
day. 
Pounds. 
370. 93 
5.53 
Fourth 
day. 
'ounds. 
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 
-Loss in weight of two lots of cheese daring the draining period. 
Total weight 
Average weight per cheese . 
First 
day, tem- 
perature 
74.3° F. 
Pounds . 
96.97 
8.81 
Second 
day, tem- 
perature 
68° F. 
Pounds . 
63.53 
5.77 
Third 
day, tem- 
perature 
68° F. 
Fourth 
day, tem- 
perature 
64.4° F. 
Pounds. I Pounds. 
60. 68 | 58. 54 
5.51 ! 5.32 
Fifth 
day, tem- 
perature 
69.8° F. 
57. 11 
5.19 
Sixth 
day , tem- 
perature 
68° F. 
Pounds. 
56.22 
5.11 
Table 8. — Water content of cheese at time of salting. 
S * m P leN °- Water | 
1 . . 
Per cent. 
45. 50 
2 
45. 08 
3 
45.20 
45.70 
44.60 
4 
Average 
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 
