160 AGRICULTURE 



kept at a temperature between 60 and 65, 

 where a series of fermentations take place, 

 during which the casein becomes soluble, and 

 the cheese acquires the peculiar and charac- 

 teristic flavour necessary. 



Many investigations have been carried out 

 with regard to this subject of cheese ripening, 

 but even now it is very imperfectly under- 

 stood. 



As far as has been ascertained, the different 

 constituents seem to undergo the following 

 changes : 



Fat. This seems to undergo very little 

 change in ripening. 



Water. The percentage of water becomes 

 distinctly less. 



Casein. The most important constituent 

 in the cheese is changed from the insoluble 

 condition in which it is found in fresh cheese 

 to certain soluble albuminoid bodies. 



Sugar is no longer present in ripe cheese. 

 It has been decomposed into lactic acid, and 

 probably butyric acid. 



