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 ... . 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
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 ... . 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. FIG. 12—APPARATUS FOR PARAFFINING CHEESE least 220^ F. Care must be taken to keep the par-affin from acquiring a disagreeable odor as a resultof overheating. Cheese should be dry enough inthree to seven days to be ready for paraffining, butthe time will depend, of course, on the amount ofmoisture in the cheese and in the curing-room. Theapplication of paraffin at a high temperature givesa thin coating that adheres tenaciously and de-stroys mold formation. If the temperature is too y6 SCIENCE AND PRACTICE OF CHEESE-MAKING low, the coating will be too thick and will crack orbreak away from the cheese more easily. About5 or 6 ounces of paraffin will cover an 8o-poundcheese, and the cost is about 2^ to 3 cents. Mostretail merchants are now in favor of having cheesecoated with paraffin; but in England many of thelarge exporters are not in sympathy with the idea,although the number of the latter is gradually de-creasing. If cheese is exposed to high tempera-tures after the paraffin is app
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
