919 Report oF THE CHEMICAL DEPARTMENT OF THE 
VALUE OF WATER IN CHEESHD TO CONSUMERS. 
In the first place, cheese that has not lost too much of its 
moisture is more pleasing to the taste of the average consumer. 
In the next place, the more completely a cheese dries out, the 
harder and thicker is the rind and the greater the loss to the 
consumer. Most people have become accustomed to such a 
waste, but much of it is unnecessary. In a carefully cured 
cheese, the rind is comparatively moist and only a very thin 
portion need be lost, and even this can be used in cooking. 
VARIATION OF LOSS OF MOISTURE WITH DIFFERENT KINDS OF 
CHEESE. 
It has been pointed out that cheeses of small size lose more 
moisture per hundred pounds than do cheeses of larger size. 
In making small cheeses like “ Young Americas ” the proportion 
of loss is much greater, and hence the demand is still more 
imperative that these shall be cured under conditions where the 
loss of moisture shall be greatly reduced. This applies also to 
such sizes as “Flats” and “Twins.” It is not surprising that 
the manufacture of small cheeses of the Cheddar type has been 
discouraged. Even at the higher prices that they bring, the 
extra loss of moisture and additional cost of manufacture are 
not satisfactorily covered. In the manufacture of small fancy 
kinds of soft cheese, these statements do not apply, because an 
essential part of the equipment consists of curing-cellars of 
fairly low temperature and high moisture content. 
LOSS OF MOISTURE AND LOSS OF FAT. 
High temperatures, which favor increased loss of moisture, 
also favor loss of fat by exudation from the surface of the 
cheese. When cheese is kept at a constant temperature even of 
70° F., there is evidence of some, though small, loss. At 75° F. 
the loss becomes considerable and increasingly large with 
increase of temperature above 75° F, 
