238 SCIENCE AND PRACTICE OF DAIRYING. 



in ripening soft cheeses. The lactic acid derived from milk-sugar 

 cannot be the sole source, and hence it must be assumed that, in the 

 decomposition of albuminoids, butyric acid is also formed. It seems 

 to be certain, at any rate, that it is not formed from the fat of the 

 cheese. 



The much-discussed question, as to whether in the ripening of 

 different kinds of cheeses the percentage of fat in the cheese 

 increases, that is, whether in the ripening process neutral fat can be 

 developed from albuminoids, which is not inconceivable, has not yet 

 been satisfactorily nor assuredly decided. If such a formation 

 actually takes place, it probably results in a synthetic manner from 

 the combinations which are effected by the action of bacteria on 

 the albuminoids. Nor is it inconceivable that small quantities of 

 neutral fats may be derived from the lecithin of the butter-fat. 

 Interesting as this question in itself is, it does not possess any 

 practical significance, since, under any conditions, it can only give 

 rise to the formation of comparatively small quantities of fat. 



The author does not regard it as probable that in the ripening 

 of rennet cheese the rennet used for coagulating the milk exerts 

 any subsequent influence. 



It will be observed that the development of certain kinds of 

 micro-organisms concerned in the ripening of cheese is adversely 

 affected by light. It is to be recommended, therefore, in all cases, 

 that the rooms in which the ripening processes are carried on 

 should be kept dark, and that they should possess very few 

 windows a point which is advisable on other grounds, already 

 stated in 116. 



The peculiar characteristics of the numerous different kinds of 

 cheeses depend on the progress of the many processes, some very 

 complicated, which have been here shortly described. The older 

 researches on the chemical changes which the caseous matter suffers 

 in ripening contain little that is worthy of note. On the other 

 hand, the elaborate and exact researches carried out by E. Schulze, 

 U. Weidmann, B. Rose, and F. Benecke on the ripening of Emmen- 

 thaler and some other kinds of Swiss cheese, supply very interesting 

 glimpses into the process. These may be shortly epitomized as 

 follows: 



In ripening and in ripe cheeses of the kinds mentioned, in addition to 

 unchanged paracasein, and in addition to at least one characteristic nitro- 



