206 Reporr oF THE CuEmitaL DEPARTMENT OF TUE 
the total loss for the first four weeks, it is seen that an increase 
of one inch in height reduced the loss of moisture about 53 
ounces per 100 pounds of cheese. 
(2) The general tendency in all the cheeses was a decrease in 
the weekly rate of loss of weight as the cheese grew older. The 
weekly rate of loss was greater in the smaller cheeses for the 
first two months, after which the rate was fairly uniform in all 
the cheeses. 
We will now consider data furnished by cheeses having 
approximately the same height but varying in diameter. The 
results represent, in case of the smaller cheeses, averages cover- 
ing from ten to twenty-five separate lots of cheese. 
TABLE V.—WEIGHT LOST BY CHEESE OF VARYING DIAMETER AND UNIFORM 














HEIGHT. 
Tem- 
Weight pera- Water lost by 100 Ibs. of cheese. 
Diame- of tureof— ee - - - —a 
terof green curing 1 2 4 8 12 16 20 24 
cheese. cneese. rooms. week., weeks. weeks. weeks. weeks. weeks. wecks. weeks. 
Inches. Lbs. Deg. F. Lbs, Lbs. Lbs, Lbs. Lbs. Lbs. Lbs. Lbs. 
15 65 80 214 SOs yas 8.3 jak 2G efor 
7 9 80 3.6 6.2 °-7.8. (10:90) Sl20% Jaco ieee 
15 65 75 oie. abc ee (6 9.7 11.4 —— 
7 9 (is) ey! hai oc Pe edt) 922%. TL 127 ie ee 
15 65 70 PAM Walt i Rae ye: es: 6.0 (2 3.0 10 ee 
11 23 70 oid. 20 bie T are 9.2 5 °1056 Oi Sa oe 
7 9 70 2D. SOP 0.e 8:9. 10.9. 12.2) 18 Op eeieee 
15 65 65 De aks O a 5.8 iO 8.2 0.2) Sigs 
13 21 65 Pink) Stoke gee Oy ok 6.2 (gers Sik 9.3) yee 
11 22 65 2Otoo~ee. 1578 6.9 =p 9.6% 10i4 seeiaee 
7 9 65 260.) Oo 7.9 9.5...10.9) 3251 Seo 
15 65 60 a Pt Os De CO 5.5 6.5 es 8.5 9.3 
pe ew 60 1 i ager bec: Ft a | iPass 8.4 9.5 —— 
11 22 60 0 RS Ry a! 6.3 7.5 Sal 9.6: 035 
7 9 60 2.407" Bel5 02D (14's 9.3> 10:6 1i.Oe eee 
15 65 55 cs ft a hairs a | 5.2 Got 6.8 7.5 8.1 
13 29 5D Mi Wied eet ee 5.7 qi 139 8.9 9.4 
a1 20 5D A EA Td ee 4 6.4 7.4 8.8 9.4.2 1D 
7 9 5d a Ae Os 1G ata i | ( 8.8 O30 - “LL0 «aaa 
A study of the preceding table brings out the following points: 
(1) In general, at all temperatures, the loss of weight in cheese 
