New York AGRICULTURAL EXPERIMENT STATION. 209 
IV. SOME PRACTICAL APPLICATIONS. 
We have been considering those conditions that are most 
prominent in influencing the loss of moisture in cheese and have 
called attention to the results secured by us. We come now to 
consider these results in their practical application to the inter- 
ests of the factory owner, his patrons and the consumers of 
cheese. In this connection we will discuss the following topics: 
(1) Value of water in cheese to dairymen. 
(2) Moisture in cheese in relation to commercial quality. 
(3) What percentage of moisture should cheese have? 
(4) Value of water in cheese to consumer. 
(5) Variation of loss of moisture with different kinds of cheese. 
(6) Loss of moisture and loss of fat. 
VALUE OF WATER IN CHEESE TO DAIRYMEN. 
To the cheese-maker and producer of milk, water in cheese 
is money, when put there in the right way and in proper pro- 
portions. It is essential, in the process of manufacture, to incor- 
porate water in cheese in quantities best suited to the require- 
ment of the market for which the cheese is intended, and then 
it is equally essential that the water be kept there with the least 
possible loss. From the dairyman’s standpoint, it is desirable 
to sell as much water in cheese as will suit the consumer. In 
preventing excessive loss of moisture there is more water to sell 
at cheese prices. 
From inquiries made among cheese-makers we find quite a 
variation in respect to the loss of moisture experienced by them 
in curing cheese. One of the most complete records, covering 
an entire season, furnished by a cheese-maker and factory 
owner who has better than average conditions for curing rooms, 
makes the average loss of weight during thirty days amount to 
about five pounds per hundred pounds of cheese. Others report 
an average loss for the first thirty days as high as ten pounds 
per hundred pounds of cheese. The average loss lies somewhere 
between these two extremes and would probably not be far from 
seven pounds per hundred pounds of cheese, 
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