252 Report of the Chemical Department oe the 



mony with the belief that paracasein monolactate furnishes the 

 material for the water-soluble nitrogen compounds. 



(3) The amount of paranuclein found in cheese kept at dif- 

 ferent temperatures appears to be independent of the temperature 

 until after 9 months, when there is a decrease of paranuclein with 

 increase of temperature. In the early stages of cheese-ripening, 

 paranuclein appears to be slow in formation at the lowest tem- 

 perature and reaches its maximum only after some months. 



(4) So far as our results show, the relation of temperature to 

 the formation of caseoses is somewhat variable. The general 

 tendency in the early months of ripening is in the direction of an 

 increase of caseoses with increase of temperature, while the re- 

 verse is true in the later months. 



(5) In the case of peptones, there is increase with higher tem- 

 peratures during the first 3 months, after which the tendency is 

 reversed. 



(6) The amido compounds increase in amount with increase of 

 temperature. From 32° F. to 60° F., the increase is almost di- 

 rectly proportional to temperature, there being an average in- 

 crease of about 0.4 per ct. of amido compounds for each increase 

 of one degree of temperature. From 60° F. to 70° F., the in- 

 crease is more rapid, on an average, than below 60° F., being 

 about 0.5 per ct. for each degree of temperature. 



(7) In the case of ammonia, we find the same general relation 

 to temperature that is found in the amido compounds. From 

 32° F. to 60° P., the ammonia increases, on an average, o.i 

 per ct. for each degree of temperature, while from 60° F. to 

 70° F. the increase is at the rate of . 13 per ct. for one degree. 



(8) Summarizing our results, we find that, other conditions 

 being uniform, (a) the water-soluble nitrogen compounds in 

 cheese increase, on an average, very closely in proportion to in- 

 crease of temperature; (b) from, the average of our results, there 

 is an increase of 0.5 per ct. of water-soluble nitrogen compounds 

 for an increase of one degree of temperature between the limits 

 of 32° F. and 70° F. ; (c) the amido compounds and ammonia 

 are formed in the cheese more abundantly at higher temperatures 

 and accumulate in the cheese, while the other water-soluble com- 

 pounds of nitrogen and also paracasein monolactate do not ap- 



