New York Agricultural Experiment Station. 179 



(5th) The amount of water-soluble proteolytic compounds 

 formed in cheese can not safely be used as the sole basis of 

 comparison in respect to the extent of chemical changes taking 

 place in ripening cheese. In the two cheeses investigated, the 

 amounts of water-soluble nitrogen did not greatly differ, but an 

 examination of the end-products of proteolysis showed changes 

 much more complete in the case of the cheese containing the 

 smaller amount of water-soluble nitrogen. The true measure 

 of cheese-ripening must be found in the character and amount 

 of the individual products formed rather than in the total amount 

 of water-soluble nitrogen. 



GENERAL SUMMARY OF RESULTS. 



We now bring together, in a form allowing ready comparison, 

 the results that have been presented in detail in the foregoing 

 pages. 



T y,T I ^T -^'^ Cheese Containing: Chloro- 



in Normal Cheese. form 



(i) Production of carbon diox- (i) Production of carbon diox- 

 ide, ide. 



(a) Total in 32 weeks, (a) Total, 0.205 gram. 



15.099 grams. 



(b) Weekly variation from. (b) Ceased entirely after 



0.735 gram in first, three weeks, 



to 0.224 gram in last, 

 week. 



(2) Proteolytic end-products (2) Proteolytic end-products 

 formed. formed. 



(a) Tyrosine in small (a) Tyrosine. 



amounts. 



(b) Oxyphenylethylamine. (b) No oxyphenylethyla- 



mine. 



(c) Arginine in traces. (c) Arginine in marked 



quantity. 



(d) Histidine. (d) Histidine. 



(e) Lysine. (e) Lysine. 



(f) Guanidine. (f) No guanidine. 



