254 Report of the Chemical Department of the 



Comparing the results presented in Table III. we notice the 

 following points of difference: 



(i) The cheeses covered with paraffin had somewhat less water 

 when made but the others lost water more rapidly, so that at the 

 end of 3 months their water content was about the same. - After 

 this the paraffined cheese contained considerably more water, the 

 difference increasing with age, until at the end of 12 months it 

 was over 4.5 pounds per 100 pounds of cheese. 



(2) During the first 3 months, the amount of water-soluble 

 nitrogen compounds was about the same in both kinds of cheese, 

 but from this point the amount increased more rapidly in the 

 cheeses covered with paraffin, that is, in those cheeses containing 

 more moisture. The difiference becomes more marked at each 

 succeeding analysis. 



(^3) After 6 months the paracasein monolactate disappears 

 much more rapidly in the cheeses containing more moisture, the 

 difference increasing up to 12 months. 



(4) In the cheeses containing more moisture, the paranuclein 

 increases in amount during the whole period of study, while in 

 the other cheeses there is comparatively little change during the 

 last 9 months. 



(5) In respect to caseoses, there is little difference in the results 

 as to quantities, except that after 3 months, the more moist 

 cheese contains rather more caseoses. 



(6) Peptones became abundant more rapioly in the paraffined 

 cheeses and continued so during the entire period of investi- 

 gation. 



(7) The amount of amides was greater in the moist cheeses 

 after the first month and a half and continued so to the end. 



(8) The amount of ammonia was greater in the moister cheese 

 after 6 months and became increasingly so at each successive 

 analysis. 



(9) A general review of these results indicates.the formation of 

 larger amounts of water-soluble nitrogen compounds in cheese 

 containing more moisture, other conditions being uniform. 



THE RELATION OF SIZE OF CHEESE TO CHEESE- 

 RIPENING. 

 In Bulletin No. 207 we report a study of the influence of the 

 size of cheese upon the rapidity of evaporation of water from the 



