New YorkK AGRICULTURAL EXPERIMENT STATION. 187 
(3) The temperature of the curing-room. 
(4) The size and shape of the cheese. 
(5) The proportion of water-vapor present in the air of the 
curing-room. 
(1) Loss of moisture in cheese as influenced by the percentage 
of water present in green cheese— There is a general marked 
tendency for very moist cheese to lose water more rapidly than for 
cheese having less moisture, other conditions being uniform. This 
is true also even when the amount of moisture in the green cheese 
varies within comparatively narrow limits. The following tables 
illustrate the truth of these statements: 
TABLE XIV.— Loss or MoIsTURE IN CHEESES CONTAINING DIFFERENT 
PERCENTAGES OF WATER. 


WATER LOST BY 100 LBS. OF GREEN CHEESE. 
WATER IN 100 Las. oF GREEN CHEESE. 
In 1 week. |In 2 weeks.|In 3 weeks.|In 4 weeks. 

Lbs. | Lbs. Lbs. 



Lbs, Lbs. 
SS re CES ce en ere ee Aes” Me ae 9.0 1122 Ieee 16.8 
DOA ee. ee ee Ae Ee eMichs fc. es 5 oD 9.2 |} Oe L229 
SOKA AE atc HCA ce Be One icn cue heer a eke, Re eee ea 4.5 6.3 8.0 OD 
2 FON are: CPUS ene Pa th all ar ae ie Neel Fe a ae 3.0 4,2 4.9 Od 


The data in the following figures represent averages obtained with 
four different lots of cheese. The cheeses weighed about thirty 
pounds each. 
Water in 100 lbs. green 
cheese, lbs. 
Water lost by 100 lbs. cheese 
in 6 weeks, Ibs. 
: Af Oh 300 74m 3720.8 e354 
} 5-3 4.6 4.5 4.2 
(2) Loss of moisture as influenced by texture of cheese — Cheese 
filled with holes will occupy more volume than the same weight of 
cheese free from holes. Hence, cheese with such faulty texture 
has a larger surface exposed for evaporation relative to its weight 
and will lose more moisture. Then, in addition, the presence of 
numerous holes in cheese greatly facilitates the escape of moisture 
from the interior of the cheese to the surface. This is a partial 
explanation of the fact that cheese high in moisture loses water 
more rapidly than cheese containing less moisture. It is well known 
that cheese containing high percentages of water usually develops 
