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. What 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 



Starting 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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