188 ‘TWENTY-FIFTH ANNIVERSARY REPORT. 
holes abundantly, especially when cured at or above ordinary tem- 
peratures. | 
(3) Loss of moisture as influenced by temperature—In our 
study of the influence of temperature upon loss of moisture we used 
six Uudiffienent ‘temperatures; viz. 155°), Go Sis oar7Ou ao 
The degree of moisture was kept as nearly uniform as possible in 
the different curing-rooms. 
In this connection we present the results secured with cheeses 
fifteen inches in diameter, and weighing, fresh from press, about 
sixty-five pounds, the usual standard size of the most common type 
of. American cheddar cheese. 
TABLE XV.— Loss oF MOISTURE AT DIFFERENT TEMPERATURES. 


WATER LOST BY 100 LBS. OF GREEN CHEESE IN 




















TEMP. OF 
CURING-ROOM. 
al 2 3 4 8 12, 16 20 | 24 28 
week. |weeks.|weeks.|weeks.|weeks.|weeks.|weeks.| weeks. weeks.|weeks. 
Deg. F. Bloke rae TL oxs- Lbs. Lbs. Lbs. Lbs. Lbs Lbs Lbs. 
Out oer tite 1.6 2.6 rai 35 7/ ee Gal 6.8 pels 8.1 8.6 
DU SSS Sewer ibe ws ZS Bae: S ra Spat (os pat regal (fl ah? sais} 9.9 
Sa eats omen ees 1.9 By) 3.6 beat 5.8 7.0 S2 9.2 | 1051 10.5 
LO ee et , DO) Seal one 4.3 6.0 7.8 OOF LOS ele: 12.0 
Lice Meh eas aee ee Oat ose 4.0 4.7 ie, Qiggimnl dl a4. ears el Boe 
BO aes. eheacee eA: Bo ee 4.5 52 Ste Ll Geel oid acme bor chbaillumiecet eens 
LLL RE LEE DO RPI RSA ELLE AD LAL LY DLL RA RS PLD ET I OE RT EEE A EF ES | 
AVERAGE WEEKLY LOSS AT DIFFERENT TEMPERATURES. 
| cr ne SO Ea ST 68 Sa SSS = SESS A So SE SS Sn RE SEES ESE | 







AVERAGE LOSS PER WEEK. WATER LOST BY 100 LBS. OF GREEN CHEESE. Ts 
,TEMP. OF : eps 
CURING fagee 
crak tehaae 1st 2d 3d Ath 2d 3d 4th 5th 6th |months. 
week. | week. | week. | week. |} month.} month.| month.| month.|} month. 
Deg. F Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs. Ozs Ozs Lbs. 
Ow potas ORG La30 9.6 8.0 (ai 40) 3.6 2:8 DoS 2.4 8.1 
GO. ect FAR as? 1736 9.6 8.0 6.4 4.0 4.0 4.0 Oe 9.3 
Bodo: roy 0 oe: Bes na 9.6 8.0 6.8 4.8 4.8 4.0 3.6 10.1 
POS ee 32.0 1.6 9.6 9.6 6.8 4.8 4.8 4.4 4.0 Lak 
W Olaeoerae Some alos LOR2e Oe 10.0 10.0 GES Rese keeles ele net Race eee 
80.. Sone Sl 2OSS el ela oal PLO 12.4 13.2 15.6 a e¥eae ar Ul Suevececkce il Ata tetenokere 








These data show that loss of moisture (a) increases with tem- 
perature, (b) is greater in the first week than during any succeed- 
ing week, and (c) decreases continuously as the cheese grows older, 
except at high temperatures (80° F.), when noticeable leakage of 
fat may occur after the fourth week, thus increasing total weekly 
loss. 
