CHAPTER XXIV 



Chemical Changes in Cheese-Ripening 



In studying the chemical changes which take place 

 during the process of cheese-ripening, it will be an 

 advantage to consider the subject under the following 

 main lines of inquiry : 



1. What chemical compounds are found in unripe 

 cheese ? 



2. What chemical changes do the compounds of 

 unripe cheese undergo as cheese ripens? 



3. W^hat conditions influence the character and 

 extent of these chemical changes? 



4. What causes the chemical changes of cheese- 

 ripening? 



The first three points will be considered in this 

 chapter, the fourth being reserved for a separate 

 chapter. 



CHEMICAL COMPOUNDS IN UNRIPE 

 CHEDDAR CHEESE 



Star*ting with unripe cheese as It comes from the 

 press, we find the same chemical compounds and 

 groups of compounds mentioned in connection with 

 the composition of milk, viz: (i) Water, (2) pro- 

 teins, (3) fat, (4) sugar, (5) neutral and acid 

 salts, (6) salt and (7) gases. 



• Water. — The functions, amounts and ripening 

 losses of water in relation to cheese have already 



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