New York Agricultural Experiment Station. 259 



experiments made in another line of work, one (A) cheese was 

 unsalted and another (B) sahed at the rate of 2^ pounds for 1000 

 pounds of milk. The amount of moisture in the two cheeses was 

 nearly the same, the salted cheese containing a little more than 

 the unsalted. owing to the conditions of manufacture. At the 

 end of 12 months, the amount of water-soluble nitrogen was 40.47 

 per ct. of the nitrogen in the unsalted cheese, while, in the salted 

 cheese, it was 32.83 per ct. In this case salt clearly exerted a 

 retarding influence upon the formation of water-soluble nitrogen 

 compounds. Then, again, some work carried on with milk, 

 where there was no difference of water-content, indicates the 

 same retarding action of salt. We shall give the subject further 

 experimental study under conditions that more completely elimi- 

 nate wide differences of moisture content in the cheese. 



THE RELATION OF VARYING AMOUNTS OF RENNET 

 TO CHEESE-RIPENING. 



In Bulletin No. 54, page 267, are given the results of some 

 experiments made in 1892 at this Station, when a comparison was 

 made of the amount of water-soluble nitrogen formed in cheeses 

 made with 3 and 9 ounces of rennet-extract per 1000 pounds of 

 milk. Considerably larger amounts of soluble nitrogen were 

 found when the larger amount of rennet was used. In 1899 some 

 further experiments were made, using 3 and 6 ounces of Hansen's 

 rennet-extract for 1000 pounds of milk. The cheeses were so 

 made as to contain about the same amount of moisture. In each 

 case, one cheese was covered with paraffin in order to delay the 

 evaporation of moisture, and the other cheese was left in the usual 

 condition. The results of analvsis are given below. 



