New York Agricultural Experiment Station. 261 



caseoses and peptones than in the case of the amides and am- 

 monia, especially during the first 6 or 9 months. After a year, 

 the tendency is for a greater difiference among the amides caused 

 by increased use of rennet than between the other soluble nitro- 

 gen compounds. 



These results are in harmony with some work done by Bab- 

 cock, Russell and Vivian/ who used 3, 9, 12, 18 and 24 ounces of 

 rennet-extract per 1000 pounds of milk and made analyses of the 

 cheese at i, 2 and 6 months. In this period of time, they found 

 that, while there was a constant increase in the amount of total 

 water-soluble nitrogen- compounds when there was an increase in 

 the amount of rennet used, this increase came mostly to the 

 caseoses and peptones, the amides and ammonia remaining quite 

 constant. 



DISCUSSION OF RESULTS. 



GENERAL STATEMENT OF RESULTS. 



Reviewing briefly the results that have been presented in the 

 preceding pages, we have found that different conditions affect 

 the chemical changes in the nitrogen compounds of cheese as 

 follows: 



(i) Time. — The formation of water-soluble nitrogen com- 

 pounds increases as cheese ages, other conditions being uniform. 

 The rate of increase is, however, not uniform, since it is much 

 more rapid in the early, than in the succeeding, stages of ripen- 

 ing. 



(2) Temperature. — The amount of soluble nitrogen compounds 

 increases, on an average, quite closely in proportion to increase 

 of temperature, when other conditions are uniform. 



(3) Moisture. — Other conditions being alike, there is formed a 

 larger amount of water-soluble nitrogen compounds in cheese 

 containing more moisture than in cheese containing less moisture. 



(4) Si:::c.- — Cheeses of large size usually form water-soluble 

 compounds more rapidly than smaller cheeses under the same con« 

 ditions, because large cheeses lose their moisture less rapidly and 

 after the early period of ripening have a higher water content. 



lAnn. Rept. V/is, Expt. Sta., 17: 102 (1900). 



