New York AGRICULTURAL EXPERIMENT SraTION. 195 
Loss of weight increases, when the size of cheese decreases. 
Increase of height or diameter of cheese decreases loss of 
weight. (5) Proportion of water-vapor in air. The greater the 
moisture in the air of the curing-room, the smaller is the loss of 
weight of cheese. 
IV. Some practical applications—(1) Value of water in cheese 
to dairymen. Water, put in cheese in right proportions and kept 
there, is money to the dairyman, increasing amount of cheese to 
be soid. (2) Moisture in cheese in relation to quality. Exces- 
sive loss of moisture in curing seriously injures commercial 
quality of cheese. (8) What percentage of moisture should 
cheese have? When consumed, cheese should have not less than 
38 per ct. moisture. If cured at low temperatures, larger 
amounts can be held to advantage of quality. (4) Value of 
water in cheese to consumers. Cheese with fairly large amount 
of moisture, cured at proper temperature, is more palatable to 
most consumers. Less rind is thrown away. (5) Variation of 
loss of moisture with size of cheese. As small cheese loses 
moisture more rapidly than larger cheese, greater pains must be 
taken with small cheese to prevent excessive loss of moisture. 
(6) Loss of moisture and loss of fat. To avoid loss of fat by 
leakage and excessive loss of moisture, cheese should not be 
kept above 70° F. for any length of time. 
V. Prevention of loss of moisture in curing cheese—Three systems 
have been proposed: (1) Immediate sale and removal of newly- 
made cheese. In this case the buyer assumes responsibility of 
curing in cold-storage and secures all the benefits. (2) Central 
curing-rooms, located so as to care for product of several factor- 
ies and equipped with complete facilities for controlling temper- 
ature and moisture. This system has greater promise than 
any other. (3) Special curing-rooms in each factory are desir- 
able when central curing-rooms cannot be had. Details are 
given, taken mainly from Bulletin No. 70 of the Wisconsin Agri- 
cultural Experiment Station, describing construction of curing- 
rooms and various kinds of sub-earth ducts. 
