SCORES OF THE CHEESE. 41 
probably be found that cheese can be paraffined as it comes from tbe 
hoop if it is expected to hold the cheese two months before selling. 
Otherwise the cheese would not color up as desired, but woidd remain 
a pale whitish color, which would undoubtedly injure its market price 
under present standards. 
In considering the great variation in weights of individual cheeses, 
as shown in Table II, many things are found which are difficult to 
explain. In many cases there was no loss whatever from the time of 
paraffining to the time of the last weighing and scoring, these dates 
being from five to seven months apart. In one or two cases there was 
a loss of S ounces per cheese, and in a number of cases 6 ounces were 
■lost. This is a wide range, and the only explanation is that there was 
a difference in the paraffining. The paraffin may be applied at a very 
high temperature, in which case a very thin coating is left on the sur- 
face of the cheese. This effects a saving in paraffin, and for various 
reasons makes a much neater appearance. But it appears that mold 
will grow through the thin paraffin, and it is probable that the thin 
coat allows a considerable amount of moisture to escape. This par- 
ticular point should be determined by experimental tests, as it is a 
question of considerable importance. The writer hopes to get some 
further information on this subject, as well as concerning the practi- 
cability of paraffining cheese fresh from the press. In present practice 
the temperature of paraffining tanks is not regidated in any manner. 
Though nearly all cheese is paraffined, the practice is still in its infancy 
and little is known about its finer points. 
SCORES OF THE CHEESE. 
As previously stated, the cheese in these experiments was scored 
on.l}' once, and this scoring was done January 6. The numerical and 
descriptive scores of the different judges is given in Tables III and IV. 
The scores of the factory-cured cheese are shown in Table V. Table 
VI gives the average total scores. 
