New York Agricultural Experiment Station. 253 



pear to be regularly influenced by temperature in the early stages 

 of ripening, but after some months they decrease in quantity with 

 increase of temperature. 



THE RELATION OF MOISTURE IN CHEESE TO THE 

 CHEESE-RIPENING PROCESS. 

 In order to study the efifect of moisture in cheese upon the 

 chemical changes taking place in the nitrogen compounds, two 

 sets of cheeses were made for comparison, 4 different cheeses in 

 each set being made vmder parallel conditions. The cheeses 

 designated in the Appendix as 42-A, B, C, D were covered with 

 melted paraffin, in order to retard the evaporation of water from 

 the cheese. Those designated as 39-A, B, C, D were left in the 

 usual condition. These cheeses were all kept in the same curing- 

 room at a temperature of 55° F. The detailed analytical results 

 in the case of each cheese can be found in the Appendix. In the 

 tabulated results following, we give the averages obtained with 

 the 4 different cheeses in each set of experiments, those that were 

 covered with paraffin being indicated as 42, the others as 39. 

 Table III. — Showing Effect of Moisture i\ Cheese o\ Cheese-Ripening. 



