New YorkK AGRICULTURAL EXPERIMENT SATION. 201 
LOSS OF MOISTURE AS INFLUENCED BY THE PERCENTAGE OF WATER 
PRESENT IN GREEN CHEESE. 
In presenting the results of our study under this division of 
our subject, we will first make use of some extreme cases, in 
which the percentage of water in the cheese varied from 55 to 
385. In the following table we give the percentage of water 
originally present in the cheese fresh from press and the 
amount of water lost per 100 pounds of cheese for each of four 
weeks, the conditions of temperature and moisture of air being 
the same for the different cheeses. 
TABLE I.—LoOss OF MOISTURE IN CHEESES CONTAINING DIFFERENT PER- 
CENTAGES OF WATER. 

Water lost by 100 lbs. of green cheese. 
re ec ne 



WATER IN 100 LBs, § ————-——______-——— —_— 
GREEN CHEESE, In 1 week. In 2 weeks. In 3 weeks. In 4 weeks. 
Lbs. Lbs. Lbs. Lbs. Lbs. 
55 9.0 11.2 12.3 16.8 
50 5.5 9.2 11 O 12.9 
45 4.5 6.3 8.0 9.5 
35 3.3 4.2 4.9 5.7 
An examination of these figures suggests the following 
statements: 
(1) There is a marked general tendency for very moist cheese 
to lose water more rapidly than cheese having less moisture, 
other conditions being uniform. Thus, the cheese containing 55 
per ct. of moisture lost nearly three times as much moisture by 
evaporation each week as did the cheese containing 35 per ct. 
of water, and nearly twice as much as the cheese containing 45 
per ct. of moisture. 
(2) At the end of four weeks, the cheese containing 55 per ct. 
of moisture had lost about one-third of its water; the one with 
50 per ct. had lost one-fourth; the one containing 45 per ct., one- 
fifth; and the one with 35 per ct., one-sixth. It is thus seen 
that the more moist the cheese the greater is the proportion of 
its water lost by evaporation; and, hence, the moisture in the 
different cheeses tends to become more nearly alike. However, 
they would not all reach the same condition of moisture-content, 
except under very unusual conditions. 
