34 MANUFACTURE AND CURING OF CHEESE. 
PARAFFINING. 
All of the cheese put into storage at the end of one and two weeks 
was paraffined, the factory being provided with an outfit for this pur- 
pose. The cheese which wis immediately placed into storage was not 
paraffined until from 3 to 5 weeks old, as it is popularly believed among 
dealers that cheese direct from the press can not be paraffined without 
injury to quality. The cheese remaining in the factory curing room 
was not paraffined. Some difficulty was encountered in the paraffining 
work with the cheese which remained in storage for several weeks 
before paraffining. This period had given the mold time to commence 
developing, and when the cheese was paraffined in a vat belonging to 
one of the dealers located near the storage plant the cold surface of the 
cheese, by cooling the paraffin, prevented the mold spores from being 
killed, and the mold developed after the cheese was returned to storage. 
In addition the cold surface caused an unusually heavy white coating 
of paraffin to stick to the surface, and, the growing mold ruining the 
surface of the cheese, the combination gave the cheese a bad appear- 
ance. After the first few lots were paraffined in tins manner the 
cheese was held in the hot paraffin until the surface had time to become 
warm. This killed the mold spores, made a much thinner coating, and 
altogether overcame the previous trouble. 
DETAILS OF MAKING THE CHEESE. 
A very careful record of all experimental data was kept from the 
time the milk entered the factory until the cheese went into storage. 
This record is presented in tabulated form, as follows : 
