40 MANUFACTURE AND CURING OF CHEESE. 
With the cheese which went into storage direct from the hoop the 
paraffining or weighing was not done at any particular time or stated 
period after coming from the hoop. The cheese was closely observed 
and was paraffined when it had commenced to mold. The time, of 
course, was longer for the cheese placed in the 32-degree room than 
for that in the 40-degree room. The cheese placed direct from the 
hoop into the cold rooms did not color up as rapidly as when kept in 
the factory, hence the paraffining was delayed as long as possible. 
It was thought that the paraffining might have some undesirable 
effect in preventing the desired coloration in the fresh cheese. On 
the other hand it was believed thai the delay in paraffining, when the 
cheese was kept in a cold and almost saturated atmosphere, could not 
have had any bad effect other than in allowing mold to grow. 
As has been stated, the influence of temperature on shrinkage is not 
so important since the adoption of paraffining as it was in the begin- 
ning of cold-curing experiments. The loss of weight under the paraf- 
fin is very slight, sometimes the cheese weighing as much five months 
after going into storage as when first paraffined. The interesting fea- 
ture of the weight of the cheese in these experiments, as given in Table 
ff, was the effect on the loss of holding the cheese from one to two 
weeks before paraffining and storing, as was done in the regular line 
of the experiment. 
The table shows that there was an average loss of 1 pound 3 ounces 
per cheese in the cheese kept in the factory curing room until thor- 
oughly cured. The average loss of the cheese put direct into the cold 
room from the hoops indicates that there was a greater loss in the 
32-deoree room than in the 40-degree room both before and after 
paraffining. As the cheese was held longer in the former room before 
paraffining, the greater loss during this period might be expected, but 
no satisfactory explanation can be given of the greater loss after 
paraffining. With the cheese put into the cold rooms at one and two 
weeks of age the 32-degree room gave less average shrinkage in both 
cases. This would be the expected result. 
The most interesting feature of the results is the decided saving in 
weight by putting cheese in storage at one week of age rather than at 
two weeks of age. This saving amounted to 4 ounces per cheese in the 
32-degree room and 5 ounces per cheese in the 40-degree room. This, 
while seemingly small, is enough of a saving to interest both makers 
and dealers who handle large lots of cheese. If the weight lost before 
paraffining could be added, it would be an important item, an amount 
worth attempting to save if this could be done without injury to the 
quality of the cheese. At the present time it is considered impossible 
successfully to paraffin and store a cheese fresh from the press. Some 
work has been done along this line, but the results need further ex- 
perimental demonstration. It might be said, however, that it will 
