OCR Text |
Show GUARD CHEESES BY PARAFFIIt Protecting Coat Prevents Considerable Lot of Weight by Evaporation-Method Evaporation-Method la New. Nearly all cheeso of the Cheddar type made In the I'ntted Htatea la paraffin before It reachea the public. Vet It Is not more than six year sluce It became a general practice, and loss than ten that paraffining to protect from Iobs of weight was first brought to the attention of cheese handlers. At flrBt the process was in order to Improve the appearance, but when It was found that the protecting coat of paraffin to a great extent prevented the considerable loss of weight by evaporation It became the usual treatment treat-ment A circular. No. 181, bureau of animal Industry, recently Issued by the United States department of agriculture agri-culture discussing the methods and results of paraffining cheese, con eludes that It is an effective way ot preventing lossos In weight, and the growth of mold; that for one to ten seconds In a paraffin bath at 220 de greea F Is sufficient; that treatment on tho third day after coming from the press gives the best results; and that cheese should not be allowed to remain In a warm curing room for more than 'one day after paraffining. |