New York Agricultural Experiment Station. 241 



(3) Amount of paracasein monolactatc in cheese. — The amount 

 of paracasein monolactate formed in the different cheeses when i 

 and 2 weeks old, varied from 40.70 to 66.14 per ct. of the nitro- 

 g-en in the cheese and averaged 57.49 per ct. The amount 

 decreased as the cheese aged, and more rapidly at higher than at 

 lower temperatures, as shown by the following general averages: 



This diminution of paracasein monolactate is undoubtedly due 

 to its conversion into water-soluble nitrogen compounds. 



(4) Amount of zvatcr-soluble nitrogen compounds in cheese. — 

 While the amount of water-soluble compounds of nitrogen in 

 cheese is not a guide in respect to the detailed chemical changes 

 taking- place in ripening cheese, it serves as a general indication 

 of the extent and rapidity of those changes. The data below, 

 representing averages of our results, show that the amount of 

 water-soluble nitrogen increases with increase of temperature and 

 with lapse of time. 



(5) Amount of aniido compounds in cheese. — The amido com- 

 pounds of cheese are of interest because it is possible that among 

 these compounds we are to look for the substance or substances 

 responsible for cheese flavors. Little or no cheese flavor appears 

 in cheese until amido compound are formed. Their amount 



