New York Agricultural Experiment Station. 251 

 Table II. — Showing Effect of Temperature on Cheese Ripening.— (Ct;«.) 



A study of Table II enables us to make the following state- 

 ments : 



(i) At any given time, the amount of water-soluble nitro- 

 gen compounds formed in cheese is greater at the higher 

 temperatures. Moreover, the increase of water-soluble nitrogen 

 compounds is roughly proportional to the increase of tempera- 

 ture. Averaging all our results, we find approximately an in- 

 crease of 0.5 per ct. in these compounds for each increase of one 

 degree of temperature within the limits of temperature employed. 



(2) In general, especially after the first few weeks, the para- 

 casein monolactate decreases in cheese with increase of tempera- 

 ture. Averaging all our results, we have 33.19 per ct. of the 

 nitrogen compounds existing in the form of paracasein monolac- 

 tate at 32° F., 27.68 per ct. at 55° F., 15.09 per ct. at 60° F. and 

 12.52 per ct. at 70° F. This general tendency is in complete har- 



