New York AGRICULTURAL EXPERIMENT STATION. 913 
V. PREVENTION OF LOSS OF MOISTURE IN CURING 
CHEESE. 
From the data previously presented, it has been seen that loss 
of weight in cheese curing is due to lack of control of tempera- 
ture and moisture in the curing-room. Three methods or sys- 
tems have been proposed for the purpose of controlling these 
conditions or obviating the need of controlling them: 
(1) Immediate sale and removal of green cheese. 
(2) Central curing-rooms for the use of several factories. 
(3) Special curing-room in each factory. 
IMMEDIATD SALE AND REMOVAL OF GREEN CHEESE. 
It was formerly. a common custom to keep cheese at the 
factory for thirty days or more before selling it. For some 
time there has been a tendency to dispose of cheese at more 
frequent intervals, sales and shipments being made, in some 
cases, of cheese a week old. There appears to be an increasing 
desire to place cheese in the hands of buyers just as soon as they 
were willing to take it. Many buyers who have cold-storage 
facilities prefer to remove the cheese from the factory before 
it has had a chance to deteriorate under the adverse conditions 
of curing commonly present in factory curing-rooms. The sys- 
tem of removing cheese by buyers from the factory when less 
than a week old has the advantage for the cheese-maker of 
relieving him from all responsibility in relation to the curing 
process. There is, however, under such a plan the disadvantage 
of turning over to the buyer all the advantage that comes from 
increase of value as a result of good curing. With proper 
curing facilities, the cheese could be retained by the factory and 
held until it had increased very materially in value as a result 
of curing under good conditions. When cheese is sold green, 
or nearly so, the opportunity for increased profits, due to proper 
curing, is wholly lost. 
CENTRAL CURING-ROOMS. 
Four or five years ago Drs. Babcock and Russell made the sug- 
gestion that buildings, centrally located with reference to 
