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 ... . without impairing the quality VALUE OF WATER IN CHEESE TO CONSUMERS In the first place, cheese that has not lost too muchof its moisture is more pleasing to the taste of theaverage consumer. In the next place, the more com-pletely a cheese dries out, the harder and thicker isthe rind and the greater the loss to the people have become accustomed to such a waste,b
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 ... . without impairing the quality VALUE OF WATER IN CHEESE TO CONSUMERS In the first place, cheese that has not lost too muchof its moisture is more pleasing to the taste of theaverage consumer. In the next place, the more com-pletely a cheese dries out, the harder and thicker isthe rind and the greater the loss to the people have become accustomed to such a waste,but much of it is unnecessary. In a carefully ripenedcheese, the rind is comparatively moist and only a verythin portion need be lost, and even this can be usedin cooking. REDUCTION OF RIPENING LOSSES INCOMMERCIAL INVESTIGATIONS In 1902-3 an investigation, on a commercial scale,was undertaken by the Dairy Division of the Bureauof Animal Industry, United States Department of 384 SCIENCE AND PRACTICE OF CHEESE-MAKING Agriculture, in co-operation with the experiment sta-tions of Wisconsin and New York, in which cheesewas ripened at 40°, 50° and 60° F., some being cov-ered with paraffin. In 1903-4 the Dairy Division. FIG. 47—A weeks temperature record of a curing-room HELD AT 50°F repeated the work, but used a lower range oftemperatures, 28°, 34° and 40° F., and, in one case,5° F. The object of these investigations was tostudy on a commercial scale, under commercial con-ditions, (i) the influence which different tempera-tures have upon (a) the loss of weight in cheese, and ^?pya„Sf^ fJMSUdL D£C. 19DEC 26 (b) theof thedifferent FIG. 48--TEMPERATURERECORD COVERING SEV-ERAL MONTHS IN CASEOF CURING - ROOMSHELD AT 28° AND40° F. (b) the commercial qualities ofthe cheese; and (2) the in-fluence of covering cheese withparaffin upon (a) the loss ofweight in cheese, andcommercial qualitiescheese, when kept attemperatures. In the different sets of ex-periments, the cheeses usedw
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
