204 REPCRT OF THE CHEMICAL DEPARTMENT OF THE 
(3) The average weekly loss of weight or rate of loss increases 
with increase of temperature. This statement can be more 
clearly understood by means of the subjoined table, which has 
been prepared from the data given in Table II. 
TABLE III.—AVERAGE WEEKLY LOSS AT DIFFERENT TEMPERATURES. 
TEMP. Average loss per week. Water lost by 10) lbs, of green cheese. Lbs. to- 
Gonind deh Ba Pea deny Ba Ba god EB ERO 
Room. week. week. week. week. month. month. month. month. month. months. 
Deg. F. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Lbs. 
559 125206- 716:00000,6 2488.0 6.0 3.6 2.8 2.8 2.4 8.1 
GO ae Se. Lista. th osc 6.4 4.0 4.0 4.0 3.2 9.3 
65° 30.4 17.6 9.6 8.0 6.8 4.8 4.8 4.0 3:0. ele 
IV eee NO a One OLo 6.8 4.8 4.8 4.4 4.0 11.1 
10 esotes, Lhe AU. eee Oso ee LOT. Se) 0 6.8 o— — — 
80 388.4 20.8 12.8 10.2 12.4 13.2 15.6 —— — — 
An examination of this table shows the smallest weekly loss 
at 55° F. in every case and a clear tendency for the loss to 
increase with increase of temperature. 
(4) It is noticeable that the loss is greater the first week than 
during any other week. At 55° and 60° F. the loss the first 
week is equal to the combined losses of the second and third 
weeks. At the higher temperatures the loss during the first 
week is nearly equal to the combined losses of the second, third 
and fourth weeks. 
(5) The weekly loss decreases continuously as the cheese grows 
older. This is true at all temperatures. 
(6) The comparatively rapid loss of moisture during the early 
stage of curing is entirely consistent with the fact previously 
shown, that loss of moisture increases with the moisture content 
of the cheese. The cheese contains its maximum of moisture 
when new. In addition, the bandage holds considerable water 
which quickly evaporates. Then, again, the outer surface of the 
cheese, in drying, begins to harden, the pores of the cheese-cloth 
filling to some extent with dried matter, and this condition tends 
constantly more and more to diminish evaporation, provided 
cracking is prevented. 
(7) An examination of Table III shows that the cheese at 
80° F., after the fourth week had an increased weekly loss of 
