NEw YorK AGRICULTURAL EXPERIMENT STATION. 199 
50° F., we received 73 cents more a hundred pounds than from that 
cured at 60° F. 
“If we compare. our results obtained. with cheese covered with 
paraffin with those given by cheese not so covered, we have the 
following tabulated statement: 


CURED CHEESE EQUIVA- 
LENT TO 100 POUNDS 
OF GREEN CHEESE. ~ 
MARKET PRICE OF RECEIPTS FROM 
ONE POUND OF CHEESE - CHEESE. 
TEMPERATURE |. 
} CURING-ROOM. 
Not 4 Not Unparaf- - 
Paraffined. | paraffined. | Paraffined.| paraffined.| Paraffined. fined. 
Lbs. Lbs: Cents. ~ Cents 
40° F, CT Set ay ae 14.25 14.25 $14.21 | $13.70 
50°F. ' 99.5 95.2 14.25 14.25 | * 14-19 13.56 
60°F. 98.6 92.2 13.75 13.50 13.56 12.45 


‘At 40° F. the difference in favor of the paraffined cheese is 
51 cents for 100 pounds of cheese originally placed in the curing- 
room; at 50° F. the difference is 63 cents; and at 60° F. $1.11. 
Covering cheese with paraffin results in greater saving at higher 
than at lower temperatures. 
“Comparing paraffined cheese cured at 40° F. with unparaffined 
cheese cured at 60° F., we find a difference of $1.76 for 100 
pounds of cheese in favor of the paraffined cheese and the lower 
temperature.” 
(3) The relations of chemical changes to the quality of cheese.— 
(a) Quick-ripening and slow-ripening checse-—— We have observed 
that certain conditions affect the rate of chemical changes taking 
place in the nitrogen compounds of cheese, that is to say, the 
rate of ripening. Certain conditions promote, while certain other 
conditions delay, these ripening changes. The general relation of 
different conditions to the rapid or slow rate of cheese-ripening may 
be shown by the following form of statement: 
Conditions that may pro- Conditions that may retard 
mote ripening: hae ripening: 
(1) Increase of temperature. - (1) Decrease:of temperature. 
(2) Larger amount of.rennet. (2) Smaller amount of rennet. 
(3) More moisture in cheese. (3) Less moisture in cheese. 
(4); Liess.salts;.s 3} (4) More. salt. 
(5). Large size of:cheese. ...45°: (5). Small size of cheese. 
(6) Moderate amount.of acid... (6) No acid or excess of acid. 
