RIPENING PROCESSES OF CHEESES 



133 



precipitated by phosphotungstic acid 1 . Am. N. stands for 

 ammonia nitrogen. 



The chief feature of the ripening process is the conversion of 

 insoluble proteins into soluble substances. The table shows that 



1 For cheese analysis, see " Zeitschr. f. Nahrungs und Genussmittel " 

 1906, Bd. XII., p. 193. 



