242 



Report of the Chemical Department. 



increases with temperature and with lapse of time, as shown by 

 the following averages: 



(6) Amount of ammonia in cheese. — The formation of ammonia 

 in cheese may possibly be associated also with the development 

 of cheese flavor. No' ammonia is found in fresh cheese. It 

 begins to be formed in appreciable quantities in about 4 weeks 

 and increases with the age of the cheese. Its amount is greater 

 at higher than at lower temperatures. The following averages 

 give a good idea of the amount found in cheese under the con- 

 ditions indicated: 



