202 Report oF tie CHemicAL DEPARTMENT OF THE 
The results presented in such extreme cases are full of inter- 
est, but do not have practical application to conditions com- 
monly present in cheese making. There is, however, a practical 
question in this connection to be considered later. 
We will consider one more illustration, in which the varia- 
tions of moisture in the green cheeses are within narrow limits 
and essentially similar to cases occurring in factory work. The 
data in the following figures represent averages obtained with 
four different lots of cheese. The cheeses weighed about 30 Ibs. 
each. 
Waters ina L000. Ibs: iia ALF 838.7 37.6 35.4 
cheese, Ibs. 
Water lost by 100 Ibs. cheese 5.3 4.6 rer 4.9 
in 6 weeks, Ibs. 
These data show that the loss of moisture increases as the 
amount of water in the green cheese increases, even though the 
amount of moisture in the green cheese varies within compar- 
atively narrow limits. Variation in other conditions may, of 
course, interfere with this general tendency. 
LOSS OF MOISTURE AS INFLUENCED BY TEXTURE OF CHEESE. 
Cheese filled with holes will occupy more volume than the 
same weight of cheese free from holes. Hence, cheese with such 
faulty texture has a larger surface exposed for evaporation 
relative to its weight and will lose more moisture. Then, in 
addition, the presence of numerous holes in cheese greatly facili- 
tates the escape of moisture from the interior of the cheese to 
the surface. This is a partial explanation of the fact that 
cheese high in moisture loses water more rapidly than cheese 
containing less moisture. It is well known that cheese contain- 
ing high percentages of water usually develops holes abun- 
dantly, especially when cured at or above ordinary temperatures, 
LOSS OF MOISTURE AS INFLUENCED BY TEMPHPRATURE. 
In our study of the influence of temperature upon loss of 
moisture we used six different temperatures, viz.: 55°, 60°, 65°, 
