The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ould be shipped within a few days to some placewhere it can be kept under proper conditions. Insome places, central cold storages are locatedwhere cheese, either before or after selling, is sentto ripen. If the temperature in the cheese-factorycan be controlled, the cheese should not be shippedso soon. Cheese lo days old is young enough, and,if for export, two weeks will be m
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . ould be shipped within a few days to some placewhere it can be kept under proper conditions. Insome places, central cold storages are locatedwhere cheese, either before or after selling, is sentto ripen. If the temperature in the cheese-factorycan be controlled, the cheese should not be shippedso soon. Cheese lo days old is young enough, and,if for export, two weeks will be much better. Anexport cheese is not very palatable in less than onemonth. A home-trade cheese containing a highpercentage of moisture may be ready at an earlierdate (p. 62) During the past few years, complaints, in increas-ing number, have been made by foreign cheese 74 SCIENCE AND PRACTICE OF CHEESE-MAKINC merchants, who say that cheese is shipped to thembefore it is old enough. The Canadian govern-ment has lately been making vigorous efforts toovercome this practice, which has become too com-mon. The important point to be kept in mind isthat the cheese should be in an edible condition whenit reaches the FIG. 11—DAIRY STUDENTS WEIGHING, PARAFFINING AND BOXING CHEESE COVERING CHEESE WITH PARAFFIN Loss of moisture in cheese can be largely pre-vented by coating the cheese with a thin layer ofparaffin, and this can be done without injuring thequality. The jiigher the temperature, the greateris the prevention of loss. Another distinct advantage CARE^ SHIPMENT AND SALE OF CHEESE 75 in using paraffin is that it prevents cheese becoming moldy. The cheese is allowed to dry well onthe surface and is then dipped for 8 to 15 seconds,according to the size and temperature of thecheese, in melted paraffin at a temperature of at
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