26o Report of the Chemical Department of the 



Table VI.- 



-Showing Effect of Different Amounts of Rennet upon 

 Cheese- Ripening. 



The data emibodied in Table VI show quite generally a greater 

 increase of water-soluble nitrogen compounds in the cheese con- 

 taining the larger amount of rennet, other conditions being the 

 same. The cheeses covered with paraffin contain more moisture 

 than those not so covered and, as we should expect, show a larger 

 increase of soluble nitrogen compounds than do the other 

 cheeses; but here also the cheese containing the larger amount of 

 rennet ripens more rapidly than the one containing less rennet. 



If we examine the different classes of the water-soluble nitrogen 

 compounds, we notice that the increase caused by increased use 

 of rennet is more noticeable in the case of the paranuclein, 



