866 REporRT OF THE CHEMIST OF THE 
In the factory-cheese, the water varied during the season from 
33.50 pounds to 38.80 pounds, and averaged 36.41 pounds in 100 
pounds of cheese. In the station-cheese, the water varied from 
33.53 pounds to 42.90 pounds and averaged 37.14 pounds. Taking 
all the cheese of the season, the water varied from 33.50 pounds 
to 42.90 pounds, and aS 36.46 ee in 100 pounds of 
cheese. ) 
It will be noticed that there is a very much greater variation in 
respect to water than in any other constituent of cheese. Our 
season’s work has shown very conclusively that it is an exceed- 
ingly difficult task to make cheese in such a way as to retain a 
definite amount of water. While skilled makers can, to some 
extent, control the amount of water in the cheese, the indications 
which serve to show to the maker how much water he is retain- 
ing in the curd do not appear to be reliable under many condi- 
tions. So far as our work goes, this point in cheese-making is 
the one most difficult to control, and one which demands special 
study, in order that it may be brought under better, if not com- 
plete control. 
We will show later that it is a very imi ponrant matter to con- 
sider the amount of water present in cheese, when we come to 
study the relation of cheese-yield to milk. As to the amount of 
water that it is desirable to retain in cheese, various circumstances 
must determine. The most important problem at present is how 
to retain just the amount of moisture that is desired, whether it 
be little or much. 


