New York Agricultural Experiment Station. 245 



of ripening ferments; (2) the presence of increased amounts of 

 moisture serves to dilute the fermentation products that accumulate. 



12. Some Practical Considerations. — ^The conditions of the manu- 

 facture of cheese and of ripening determine the rapidity and extent 

 to which chemical changes take place in the nitrogen compounds 

 during ripening. The following conditions promote more rapid 

 change: (i) Increase of temperature in ripening ; (2) larger amount 

 of rennet; (3) higher moisture content of cheese; (4) decreased 

 amount of salt; (5) large size of cheese; and (6) moderate amount 

 of acid. Cheese made and handled so as to ripen slowly is of higher 

 commercial value. 



