190 TWENTY-FIFTH ANNIVERSARY REPORT. 
Under these conditions, the receipts from the cheese kept at 
40° F. are 10 cents a hundred more than for that kept at 50° F. 
and 40 cents more than for that kept at 60° F. As we shall point 
out later, the differences are really greater than this. 
“Increased amount of cheese resulting from covering cheese with 
a coating of parafiin.—At the end of 17 weeks, cheese covered with 
paraffin had lost only 0.3 pounds for 100 pounds of cheese origi- 
nally placed in storage at 40° F., 0.5 pounds at 50° F. and 1.4 
pounds at 60° F.:. The saving thus effected, based on the uniform 
price of cheese at 10 cents a pound, would average about 35 
cents for 100 pounds of cheese cured at 40° F., 43 cents at 50° 
F., and 64 cents at 60° F.; or, comparing cheese kept at 40° F., 
covered with paraffin, with cheese kept at 60° F. not so covered, 
there would be a difference of about 75 cents a hundred in favor of 
the paraffined cheese. The cost of covering cheese with paraffin is 
slight.” 
In this connection, it is pertinent to inquire what percentage of 
moisture American cheddar cheese should have. 
Much of the cheese made in New York State contains, in the 
fresh state, from 36 to 37.5 per ct. of water. The home-trade 
cheese, much of which is made in the fall, contains 38 to 4o 
per ct. of water. For the average consumer, it is safe to say, the 
amount of moisture in cheese should be not less than between 33 
and 35 per ct. at the time of consumption. Taking everything 
into consideration, it is reasonable to expect better results in 
reference to quality by holding a moderate amount of moisture in 
the green cheese and so curing as to lose only a small amount of 
water, than by holding an excessive amount of moisture in the 
green cheese and so curing as to lose a larger amount of moisture. 
Some cheese-makers expect that they must lose ten pounds of 
weight per hundred pounds of cheese in curing, and they attempt 
to meet this loss by retaining 40 per ct. or more of moisture in the 
cheese. Such a practice can not lead to good results from any 
point of view. 
A fact that should not be lost sight of in this connection is 
this: Cheese cured at such low temperatures as are favorable to 
diminishing the loss of moisture can carry larger amounts of 
moisture from the start without impairing the quality. 
Water in cheese in proper proportions is of importance from the 
consumer’s point of view. In the first place, cheese that has not 
lost too much of its moisture is more pleasing to the taste of the 
