NEw YorK AGRICULTURAL EXPERIMENT STATION. 189 
(4) Loss of moisture as influenced by size and shape of cheese.— 
Cheeses may vary in size in one of two ways, (a) in height and (b) 
in diameter. The proportion of moisture lost in cheese having the 
same diameter is greatest when the height is least. The loss de- 
creases with increase of height. This is illustrated in the following 
table: 
TABLE XVI.— WeicuHT Lost By CHEESE OF VARYING HEIGHT AND UNIFORM 
DIAMETER —(7 INCHES). 











WATER LOST BY 100 LBS. OF GREEN CHEESE IN 
Weight 
HEIGHT of 
OF CHEESE. green 
cheese. 1 2 3 4 8 2 The 20 24 
week. |weeks.|weeks.|weeks.|weeks.|/weeks.|weeks.|weeks.|weeks. 
Inches. Lbs. Lbs: Lbs Lbs. Ebssamelos: Lbs. EOS sO Se Eos: 
alee oer 4.6 3.4 os: 6.4 CEO LOS Gy aloe Onin aie doo 17.0 
Sop ett a hare I 6.1 Be syed 6.1 eyed Oe aie Lic oe pela. Olen O Loo 
Pins. cneie Ahan ereneiecale 7.9 2-8 4.2 nD Guo 8.3 OS abe, jee. 6 13.4 
Gon sree eid cers 9.3 2 3.9 52 6.0 128 O24 10 UG ..6 12.8 
CS ES SOhra ued Ee Ze a0! 4.7 5.6 4.4 ESTAS Jo a] tt Opto gi ka tee 12.4 
| 








H 
In the case of cheese uniform in height and varying in diameter, 
the loss of weight increases when the diameter of the cheese de- 
creases. ‘This is true at various temperatures. The following table 
illustrates this: 
TABLE XVII— WeIcHT Loss By CHEESES OF DIFFERENT DIAMETERS. 











: Tem- WATER LOST BY 100 LBS. OF CHEESE IN 
Weight! pera- = 
DIAMETER of ture 
OF CHEESES.| green of | 
cheese. | curing- Zr 3 o 7 8 12 1Gy of, 220 
room. |weeks.|weeks.|weeks.|weeks.|weeks.|}weeks.|weeks.|weeks. 
Inches. Eosmalwegoere| Lbs lps Lbs. ISOSe Lbs, Lbs. 70S. Lbs. 
Loe oe 36 5D 2.9 3.6 4.5 4.9 Si a4: 6.4 ge Sek 
d eee ean ke bie 10 55 3.9 4.9 Ghes Ln OR ie fa 8.7 9.9 Ven oda 
13 ee ee oe 29 60 2.8 Si fh 4.7 ens 6.0 too) 8.2 9.3 
‘hee tee 9 60 3.8 4.8 6.7 7.9 8.2 2 fan yal ol Ls Le 







(5) Loss of motsture as influenced by proportion of water-vapor 
present in air of curing-room.— The relative amount of moisture 
in air, or, more properly, the degree of saturation, exercises a 
marked influence upon loss of water in cheese-ripening. The greater 
