New York Agricultural Experiment Station. 197 



Table II. — Showing the Effect of Rennet-Enzyme in the Presence of 

 Acid in Cheese-Ripening. 



In studying the data contained in Table II, we notice the fol- 

 lowing results: 



(i) In every instance there was an increase of water-soluble 

 nitrogen compounds. In most of the cases the increase was 

 about one-third or one-fourth of what we find in a normal cheese, 

 excepting No. 48, in which the amount was much nearer the 

 results given by normal cheese. The increase in this case was 

 probably due in part to the fact that during the first few weeks 

 of ripening, this cheese was placed in a temperature of 21° C. 

 (70° F.), while the others were kept at 15.5° C. (60° F.). It was 

 probably still more due to the larger amount of moisture carried 

 by 48, which was 10 to 15 per ct. greater than in 51. 



(2) The increase of soluble nitrogen compounds was confined 

 largely to the paranuclein, caseoses and peptones, the amount 

 of amides remaining small. In normal cheese-ripening, we find 

 tliese relations reversed, that is, the amides form a considerably 

 larger part of the soluble nitrogen compounds than do the 

 higher groups. 



(3) In all of the cheeses, when fresh, we had a considerable 

 and fairly uniform amount of paracasein monolactate, which 

 compound was practically absent in the cheese containing no 

 acid. 



(4) The results embodied in Tables I and II may properly be 

 interpreted as showing that the proteolytic action of the rennet- 



