208 Report oF THE OuemicAL DEPARTMENT OF THE 
clearly illustrate the influence of this factor. Cheeses, which 
were made from the same milk, were placed in the curing-room 
at 60° F. One cheese was kept on the shelf in the ordinary 
manner, the air of the room containing from 75 to 80 per ct. of 
all the moisture it could hold at 60° F. The other cheese was 
placed under a bell-jar and kept in an atmosphere completely 
saturated with moisture. The results secured by this treatment 
are presented in the following table. The amount of moisture 
in the fresh cheese was not determined and we Start, therefore, 
with the moisture in the cheese at two weeks. 
TaspLe VII.—Loss oF MOISTURE IN CHEESE KEPT IN AIR COMPLETELY AND 
PARTIALLY SATURATED WITH MOISTURE. 
In air completely saturated with 






In air partially saturated. moisture, 
Qe ee = ‘seg ESET RE SgsS Ss ima 
Moisture in Water lost by Moisture in Water gained by 
AGE OF CHEESE. cheese. 100 lbs. of cheese. cheese. 100 Ibs. of cheese. 
Per ct. Lbs. Perv ct. Lbs. 
2 weeks ...; 39.99 35.93 
A wert. Ph. 35.20 0.76 35.87 —- 
2 MNoOntS. ex 34.86 1.138 36.01 0.08 
6 months ... 31.87 4.12 - 37.04 Bae! 
13 'months 1.2% 26.30 9.69 37.63 1.70 
1b smonthss. %, 24.85 11.14 37.85 1.92 
Attention is called to the following points in connection with 
this table: 
(1) In case of the cheese kept in air partially saturated with 
moisture, there is a loss of moisture from the first, which at the 
end of 15 months has reached the total of 11.14 lbs. per hundred 
pounds of cheese. 
(2) In the cheese kept in a moisture-saturated atmosphere, 
there was practically no loss of moisture in the cheese, but at the 
end of 2 months the moisture in the cheese had actually 
increased and continued to increase steadily, until, at the end of 
15 months, there had been an actual gain of 1.92 lbs. of moisture 
per 100 lbs. of cheese. 
(3) The two cheeses containing the same amount of moisture 
at the beginning were found to differ, at the end of 15 months, 
18 per ct. in moisture, as the result of being kept in air contain- 
ing different degrees of moisture. 
