CHEMICAL CHANGES IN RIPENING 



34 i 



SHOWING EFFECT OF MOISTURE IN CHEESE ON CHEESE- 

 RIPENING 



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. 



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. 



