. Cheese making;. Cheesemaking. Curing and Shipping the Cheese. 105 industry is developed and central curing rooms are becoming still more general than they are at the present time. 205. Paraffining Cheese. The evaporation of moisture from the cheese can be pre- vented by applying a coat of parafQne which) is practically im- pervious to moisture. If applied at a temperature of at least 200° F. the cheese will remain bright, as the mold spores are killed at that temperature and the paraffine adheres firmly to. Fig. 54.—Tank used for paraffining Cheddar cheese in factories. The steam is admitted
. Cheese making;. Cheesemaking. Curing and Shipping the Cheese. 105 industry is developed and central curing rooms are becoming still more general than they are at the present time. 205. Paraffining Cheese. The evaporation of moisture from the cheese can be pre- vented by applying a coat of parafQne which) is practically im- pervious to moisture. If applied at a temperature of at least 200° F. the cheese will remain bright, as the mold spores are killed at that temperature and the paraffine adheres firmly to. Fig. 54.—Tank used for paraffining Cheddar cheese in factories. The steam is admitted into the jacket around the tank and keeps the parafRne at the proper temperature. By means of such a tank and a pair of dipping tongs cheese can be paraffined easily and rapidly. the surface of the cheese. Applied hot, less paraffine is neces- sary, thus reducing the expense of coating. About 4 oz. of par- aflane will adhere to an ,80-pound cheese if the paraffining is done at 210-220° F. Semi-refined wax of a melting point be- low 116° F. should be used.* The vat in which the paraffine is melted is similar to a cheese vat but much smaller. A partition three inches from ?Report 1906, Dairy Commissioner of Canada, p. 14, where a convenient form of apparatus used at Canadian curing rooms for waxing cheese is shown. See also Mich. Sta. Special Bull. 21, Farmers' Bull. 190, and Melick, Dairy Ijaboratory Guide, p. 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 Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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