New York AgGricutruraL Experiment STATION. 203 
70°, 75°, 80° F. In one case a temperature of about 32° F. was 
employed. The degree of moisture was kept as nearly uniform 
as possible in the different curing-rooms. 
In this connection we will present the results secured with 
cheeses 15 inches in diameter, and weighing, fresh from press, 
about 65 Ibs., the usual standard size of the most common type 
of American Cheddar cheese. Work with the cheeses at 75° 
and 80° F. was discontinued after 16 weeks. The number of 
cheeses of this size available for our work has not been suffi- 
cient to cover the ground as fully as is desirable. 
TABLE II.—Loss OF MOISTURE AT DIFFERENT TEMPERATURES. 



TEMP. Water lost by 100 lbs. of green cheese in 
Si ee eee eee oper win cig | baie 24.8 
Room. week. weeks. weeks. weeks. weeks. weeks. weeks. weeks. weeks. weeks. 
Deg. F. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. Lbs. 
5d elie Lacs = tbs each. C 5.2 Gk 6.8 a 8.1 8.6 
OY By 9) elie A Oe SS, 5.5 6.5 7.5 8.5 9.3 9.9 
65 1G 4s SEO 7B Gor 4d 5.8 7.0 S22 Oil glOeie wed Ono 
70 et ts bey an bra, C4hO 6.0 (pee DEOe PLO Gh. 71 Sneeze 
75 A) Re ae PN A eg | TZ 9.7 11.4 — — — 
SO Set PUSSOR 405 45.2 8.3 11.6 1.5 — -— — 
Attention is called to the following points: 
(1) At 55° FE. the total loss of moisture is less than it is at the 
higher temperatures. This is true at the end of the first week 
and continues so through all the weeks following. 
(2) The loss of weight increases in a marked degree with 
increase of temperature. During the first four weeks the loss 
of weight increased about three ounces for each increase of five 
degrees of temperature between the limits of 55° and 70° F. 
From 70° to 75° F., the increase was six and one-half ounces, 
and from 75° to 80° F., the increase was eight ounces for each 
5° F. additional. As between 55° and 80° F. the loss increased 
on an average one ounce per 100 Ibs. of cheese for each addi- 
tional degree Fahr. At the end of two months, comparing 55° 
and 80° F. the loss increased two ounces per 100 Ibs. of cheese 
for each degree; and at the end of three months, three and one- 
half ounces, 
