EXPERIMENT STATION BULLETINS. 



357 



case, instead of plotting the curve from the amount of the products of 

 fermentation, we used the amount of food disappearing. The point of 

 inflection corresponds to the minimum of the increase, which is the 

 maximum of the acid destruction. 



The next two illustrations give two types of cheese ripening. It was 

 the difference of the following two figures that called my attention first 

 to the meaning of the form of these curves. They shoAv the soluble nitro- 

 gen (in per cents of total nitrogen) at different stages of the ripening 

 process of soft and hard cheese. Both curves are plotted from data com- 

 ing from the Geneva Experiment Station, obtained at about the same 

 time, and are, therefore, directly comparable. 



Figure 8 represents the ripening process of the camembert cheese. 

 The curve is quite irregular, probably due to the fact that different 

 cheeses had been used for the analysis at different ages. But there is 

 no doubt about its being a plain fermentation cui-ve similar to the dotted 

 line. 



Fig. 8. 



Water-Boluble Nitrogen in Gamemhert Cheese. 



