DAIRYING. 673 



The author has found 4 kinds of bacteria in this cheese, and has 

 studied the changes whicli they induce in tlie nitrogenous compounds 

 in making the cheese. Considerable peptone, and also leucin and 

 tyrosin were found, which are believed to be undoubtedly the result of 

 bacterial action, and xanthiu and hypoxantliin, which "probably were 

 originally present in the soja bean." In conclusion the percentage of 

 the different nitrogenous compounds in the beans and the uatto is 

 given as follows: 



Nitrogoious compounds in soja bean and vegetable cheese. 



bean. !f™»'-ame 

 soja bean. 



Total nitrogen , 7.355 



Nitrogen in proteids (excUuling peptone) ! G. 809 



Js'itrogen in amids : 0. 128 



Nitrogen in peptone 0.328 



Per cent. 

 7.542 

 4. 033 

 1. 892 

 1.C17 



Determination of the degree of ripeness and the fat content of 

 cheese, C. von Muzakozy {ZUchr. Nahr. Untcr.such. xitd Hi]<j.., ''^j PP' 

 2(i6-2<i8; abs. in Ghem. Centhl, 1894, II, I^o. 20, p. 851).— The ripening 

 of cheese, according to the author, consists principally in that a part 

 of the casein which is insoluble in dilute acids chauges to a soluble 

 form. The digestibility of cheese has a direct connection with this 

 solubility of the albuminoids. The disturl)ances from eating overripe 

 cheese are due, he states, to the fat of the digestive fluids becoming 

 saturated with soluble jirotein compounds. Hence he proposes to deter- 

 mine the ripeness of cheese by the amount of soluble albumijioids. To 

 this end the broken up cheese, extracted of fat and dried, is used for 

 determining ash and milk sugar, and another portion is washed on a 

 tared filter with 0.5 per cent acetic acid, and the residue and its ash 

 determined. From this the amount of soluble albuminoids is calcu- 

 lated. The fat is determined, according to Soxhlet's aerometric method, 

 by treating 25 gm. of finely grated cheese with IGO cc, of water, 25 cc. 

 of potassium hydrate, and 60 cc. of ether, and then proceeding as with 

 milk. 



The greening of Lombardy cheese and the cleaning of copper 

 utensils, Saktori {Abs. in Milch Zt(j.,23 {1894), i\^o. 44, pp. 703,704). — 

 Additional proof that the greening of cheese is due to the use of copper 

 utensils which are brightl}' scoured with sand. Green cheese is said 

 to sometimes contain 100 to 110 mg. of copper X)er kilogram, while the 

 average is 22 mg. The cojiper is said to be in the form of hydrocar- 

 bonate (verdigris). When the vessels are not scoured with sand, but 

 are scalded out with water an oxid soon forms which protects the 

 copper, and not enough is dissolved to color the cheese. In some facto- 

 ries this has been adopted instead of scouring. 



