346 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(2) An increase of salt in cheese-curd results in 

 decreasing the amount of moisture held in cheese. 

 This fact is very strikingly shown by the figures in 

 the table. The cheese containing no salt retained 

 most moisture, and increasing additions of salt de- 

 creased the amount of moisture held in the cheese. 

 The same general relation held true throughout the 

 whole period of investigation. 



(3) An increase of salt in cheese was accom- 

 panied by a decrease in the amount of water-soluble 

 protein-derived compounds and- this was true 

 through the whole 18 months of the investigation. 

 While this influence of salt is more noticeable in the 

 case of the amino acids and ammonia, it is -clearly 

 evident in the case of the paranuclein, caseoses, and 

 peptones. 



(4) It is readily seen from the results embodied 

 in the table that the rapidity of formation of water- 

 soluble protein-derived compounds is decreased in 

 the presence of increased amounts of salt in cheese. 

 This is due, in part, to the effect of salt in decreas- 

 ing the amount of moisture held in cheese and, in 

 part, to the direct retarding action of salt upon some 

 of the agents that produce the changes of cheese- 

 ripening. 



Amount of rennet-enzym and cheese-ripening. — 

 Before any careful studies were made of the effect 

 of rennet-enzym upon the chemical changes of 

 cheese-ripening, there was difference of opinion 

 among cheese-makers as to whether the amount 

 of rennet-extract used had any influence on the 

 ripening of the cheese. The various studies made 

 of the subject by different investigators agree in 



