. Dairy laboratory guide. Dairying. 66 DAIRY LABORATORY GUIDE from press and place in cooling room for about five to ten days. Dip in melted paraffin at 200° F. to 250° F. and place in cooling room at from 40° to 60° F., having a humidity of from 65 to 80 per cent (which is the amount of saturation), depending on. •Fig. 38. — Vat for Paraffining Cheese the temperature and length of time desired to cure. The per cent of moisture should be as high as possible without causing a growth of mold. The humidity of the curing room is determined by a psychrometer. The psychrometer is more reliable than
. Dairy laboratory guide. Dairying. 66 DAIRY LABORATORY GUIDE from press and place in cooling room for about five to ten days. Dip in melted paraffin at 200° F. to 250° F. and place in cooling room at from 40° to 60° F., having a humidity of from 65 to 80 per cent (which is the amount of saturation), depending on. •Fig. 38. — Vat for Paraffining Cheese the temperature and length of time desired to cure. The per cent of moisture should be as high as possible without causing a growth of mold. The humidity of the curing room is determined by a psychrometer. The psychrometer is more reliable than the hy-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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