198 TWENTY-FIFTH ANNIVERSARY REPORT. 
EFFECT OF TEMPERATURE OF- CURING ON TEXTURE AND MolIsTurE OF CHEESE. 
TEMPERATURE OF CURING- Texture of cheese. - | Moisture lost by 100 lbs. 
ROOM. (Perfect texture is 25.) of cheese. 
Lbs. 
55 degrees F, 24.6 8.5 
(after, 24.4 - 9.0 
65 7 23.6 9.2 
10:2 22.0 10.2 
Gay, = Ae 21.4 10.7 
80 .6 13.1 

From Bulletin 234 we quote as follows: 
“At the end of 10 weeks, the cheese cured at 40° F. was worth 
124% cents more a hundred pounds than the cheese cured at 50° 
F., and 35 cents more than that cured at 60° F. The cheese cured 
at 50° F. was worth 22% cents more than that cured at 60° F. 
“At the end of 20 weeks, the cheese cured at 40° F. was worth 
22% cents more a hundred pounds than that cured at 50° F., and 
60 cents more than that cured at 60° F., while that cured at 50° 
F. was worth 37% cents more than that cured at 60° F. 
“At the end of 28 weeks, the cheese cured at 40° F. was worth 
20 cents more a hundred pounds than that cured at 50° F. 
“We have seen that the curing of cheese at low temperatures 
has the effect of (1) preventing loss of moisture and (2) increasing 
the market value of the cheese. Therefore, we not only have 
more cheese to sell but can sell it at a higher price. Taking 
cheese 20: weeks old as a basis for comparison, we know how 
much weight is lost at different temperatures and also the differ- 
ence in market price. From these figures, we can prepare the 
following tabulated statement: 

Cured cheese equiva- Market price of ; : 
pear ce OF | tent to 100 pounds of one pound of Beets from 
; green cheese. cheese. Cie. 
Lbs: Cents. 
40°F, 96.2 BS Peis $12 77 
50° F. 95.2 13 .050 12 42 
60° F. 92.2 12.675 - 11 69 



_“ These figures indicate that, from 100 pounds of cheese put into 
the curing-room, we were able to realize from that cured at 40° 
F. 35 cents more than from cheese cured at-50° F., and $1.08 
more than from that cured at 60° F. From the cheese cured at 
