New York AGRICULTURAL EXPERIMENT STATION. 905 
weight, while at the lower temperatures the weekly loss fell 
gradually. This extra loss was due to leakage of fat from the 
cheese, which was very noticeable on the surface of the cheese 
and on the shelf. The cheese at 75° F. also lost some fat by 
leakage, as the figures in the table indicate for the second and 
third months. 
(8) To illustrate the influence of temperature below 55° F. 
upon loss of moisture in cheese curing, we give some results 
secured with cheeses weighing 30 pounds, 18 inches in diameter. 
The last weighing was taken when the cheeses were five weeks 
old. | 
Temperature, degrees F. o2 55 60 70 
Weight, loss by 100 lbs. of cheese 
in five weeks, lbs., 3.0 4.6 4.6 4.9 
The reduction in temperature below 55°F. is seen to be 
attended with decreased loss of moisture in a marked degree. 
LOSS OF MOISTURD AS INFLUENCED BY SIZE AND SHAPE OF CHEBRSDR. 
We will first present data secured with cheeses having the 
same diameter but varying in height. These cheeses were 7 
inches in diameter, being of the type commonly known as 
“Young Americas.” They were made from one vat of milk and 
subjected to uniform conditions. They were all kept at a uni- 
form temperature of 65° FB. 
TABLE LV.—WEIGHT LOST BY CHEESE OF VARYING HEIGHT AND UNIFORM 








DIAMETER. 
Weight Water lost by 100 lbs. of green cheese in 
HEIGHT of —— — —_———_ ee eee Sh 
OF green 1 2 3 4 8 12 16 20 24 
CHEESE. cheese. week. weeks. weeks. weeks. weeks. weeks. weeks. week’. weeks. 
Inches. Lbs. Lbs. Lbs. Lbs. Lbs, Lbs. Lbs, Lbs. Lbs, Lbs, 
3 4.6 8.4 5.38 6.4 nme Le Cae Lee o Lee oe Ly ee E fae) 
4 Gol .o2n Obisde eOae Gut Gite LIOR Ise) S140 ato. 6 
5 is: 2-01" Anak Oud 6.3 8.3 O Site Lig2e. uo. Gols 
6 oe AA ees ae a 6.0 7.8 GA 10.6 1A 6s yd 2-8 
feeelicd 2.0 3.4, 4.0 5.6 7.4 $.97) L0sSe, stl 2* e134 
he data in this table suggests the following statements: 
(1) The loss of weight was greatest in the cheese whose height 
was least. The loss decreased with increase of height. Taking 
