348 SCIENCE AND PRACTICE OF CHEESE-MAKING 



given on page 347, the study was made with the use 

 of 3 to 6 ounces of Hansen's rennet-extract in 1,000 

 pounds of milk. The cheeses were made to con- 

 tain about the same amount of moisture. In each 

 case, one cheese was covered with paraffin in order 

 to delay the evaporation of moisture, while the other 

 was kept in the usual condition. 



The data in the preceding table show quite gen- 

 erally a greater increase of water-soluble protein- 

 derived compounds in the cheese containing the 

 larger amount of rennet, other conditions being the 

 same. The cheeses covered with paraffin contain 

 more moisture than those not so covered and, as 

 we should expect, show a larger increase of soluble 

 compounds than do the other cheeses; but here, also, 

 the cheese containing the larger amount of rennet 

 ripens more rapidly than the one containing less 

 rennet. 



If we examine the different classes of the water- 

 soluble protein and protein-derived compounds, we 

 notice that the increase caused by the increased 

 use of rennet is more noticeable in the case of the 

 paranuclein, caseoses and peptones than in the case 

 of the amino acids and ammonia, especially during 

 the first 6 or 9 months. 



GENERAL SUMMARY OF RESULTS RELAT- 

 ING TO CONDITIONS OF CHEESE- 

 RIPENING AND CHEMI- 

 CAL CHANGES 



Reviewing briefly the results that have been pre- 

 sented in the preceding pages, we have found that 



