PROTECTING CHEESE BY PARAFFIN.

Dominion, Volume 5, Issue 1336, 13 January 1912, Page 8

PROTECTING CHEESE BY PARAFFIN.

LOSS OF WEIGHT PREVENTED. The complaint of loss of, weight in cheese not commonly heard of, but it is a considerable itom in expenditure when there is a large turnover, and even in an ordinary trade grocery business it amounts to a respectable sum _in tlio year. In the United States—which country has for many years occupied first place as the pioneer of innovations with regard to commerce—grocers have_ l)ceu Gavins this loss of weight for "quite a time. Nearly all cheesoof tlio Cheddar typo in tho land of tlio almighty dollar i 3 paraffined before_ it roaches the consumer.' Vet it is not moro than six years since that becarao a general practice, and Less than ten since it was first brought to Uis attention of handlers of the commodity. At first 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 tho considerable loss of weight by evaporation it becamo the usual treatment. A circular rjcently issued by tho TJ.S. Department of Agriculture discussing tliß' methods and results of paraffining cheese, concludes that it is an effective way of preventing losses in weight and tho growth of mould; for 1 to 10' seconds in a paraffin bath at 220 degrees Fah.r. is sufficient, says the report. Treatment on tho third day after coming from the press gives the best results, but cheese should not he allowed to remain in a warm curing room for inoro day after parafiim'ng.