194 ‘TWENTY-FIFTH ANNIVERSARY REPORT. 
(6) The relation of varying amounts of rennet to cheese-ripen- 
ing.—The use of increased amounts of rennet-extract in cheese- 
making, other conditions being uniform, results in producing in- 
creased quantities of water-soluble nitrogen compounds in a given 
period of time, especially such compounds as paranuclein, caseoses 
and peptones. 
(7) The relation of acid to cheese-ripening.—Acid is essential to 
different stages of manufacture of cheddar cheese. Its presence 
appears to be necessary in the changes preliminary to the formation 
of water-soluble nitrogen compounds. 
(8) Tranitsent and cumulative products in cheese-ripening.— 
Paracasein, caseoses and peptones usually vary within small limits 
and do not usually accumulate in cheese in increasing quantities but 
after a while decrease, while amides and ammonia are found to 
accumulate continuously during the normal ripening process. Low 
temperatures favor some accumulation of the transient products, 
while high temperatures favor the more rapid accumulation of 
amides and ammonia. 
(9) Influence of products of proteolysis on cheese-ripening.— 
The accumulation of soluble nitrogen compounds in cheese appears 
to diminish the action of the agents causing the changes, so that 
cheese ripens less rapidly after the first period. 
(10) Why moisture affects the cheese-ripening process.—An in- 
creased moisture content in cheese favors more active chemical 
change for two reasons: (1) Moisture in itself favors the activity 
of ripening ferments; (2) the presence of increased amounts of 
moisture serves to dilute the fermentation products that accumulate. 
4. SOME PRACTICAL APPLICATIONS OF THE RESULTS OBTAINED IN 
THE STUDIES OF CHEESE-RIPENING. 
Taking the facts presented in the foregoing pages what applica- 
tions can we make of them to the interests of the cheese-factory 
owner, of his patrons, and of the consumers of cheese? These 
applications can be discussed under the following divisions: 
The relations of (1) water; (2) temperature, and (3) chemical 
changes to the value of cheese. 
(1) Value of water in cheese to dairymen.—To the cheese-maker 
and producer of milk, water in cheese is money when put there in 
the right way and in proper proportions. It is essential, in the proc- 
ess of manufacture, to incorporate water in cheese in quantities 
best suited to the requirement of the market for which the cheese is 
