210 Report of THE CurmicaL DEPARTMENT OF THE 
An examination of Table II shows that the loss of moisture 
can be reduced to four pounds per hundred pounds of cheese. 
Using this figure as a basis for calculation, we find that, for 
every hundred pounds of cheese, from one to six pounds, with 
an average of three pounds of water could be saved to sell at 
cheese prices. This would mean an increase of 8 to 48 cents, 
with an average of 30 cents, received for every hundred pounds 
of cheese. This would mean an average saving of three hundred 
dollars a season for a factory with a total season’s output of 
one hundred thousand pounds of cheese. One cheese-maker 
reports that he calculated one season’s loss from shrinkage and 
found it over six hundred dollars. While such losses may not 
be regarded as large in comparison with the total receipts, they 
constitute a noticeable percentage when viewed as a decrease 
of profits, and are well worth saving. 
MOISTURD IN CHEESE IN RELATION TO COMMERCIAL QUALITY. 
We have just called attention to increased receipts coming 
from cheese, as a result of preventing excessive loss of moisture. 
Such saving of moisture not only increases the amount of cheese 
to be sold but also increases the value of the cheese from the 
standpoint of commercial quality. 
In Bulletin No. 184, of this Station, Mr. Geo. A. Smith, Dairy 
Expert, has presented the results of work showing the influence 
of temperature upon the commercial quality of cheese. No 
attempt is there made to analyze the results and point out the 
immediate causes affecting quality, and attention is, therefore, 
called to the subject here. 
The relations existing between moisture and flavor are known 
only in a very general way. But we know something of the 
general relation between moisture and texture. Excessive 
moisture produces undesirable softness, from a commercial 
standpoint, and at ordinary temperatures favors the formation 
of holes, a serious fault in the texture of Cheddar cheese. On 
the other hand, deficient moisture favors the production of a 
crumbly, dry, mealy texture, which is an undesirable condition, 
