New York AGRICULTURAL EXPERIMENT STATION. 183 
TABLE VI.— CHANGES IN CAMEMBERT CHEESE DuE To ENzym ACTION. 



Percentage 
de merry isa of total fete age ce re 
ee ota . . nitrogen in of tota of tota 
AGE “5 Re aaa nitrogen pee 1 lform of para-| nitrogen in | nitrogen in 
in cheese.* ah a nuclein, form of form of 
rene caseoses and amids. ammonia. 
5 peptones. 
Per ‘ct. Per ct. Per ct Per ct. Per ct. 
UE Sh OR a 2.73 Lie 2 es 8.42 £010) 
SSH AY caRRC Aiea aE Paes" 15702 hagca833 7.69 0 
S15 Oak: Ke 2 Sl 16.02 8.54 7.48 0 
Shea Bhp tase tee beatae Bato 19.78 9.89 9.89 0 
pe meE eiiet. «+ A. 2.81 18.51 8.90 9.61 0 
I ic aeke a 2.92 18.15 9.59 8.56 0 
Te Re Fd Ae 25.98 12.46 Lsraz 0 
1h 08 23 oe a 2.92 25.68 4.79 20.89 0 
Le OT aside hy oe 2.90 23.79 S.oO2 18.27 0 
pS Oh ed aie Ca a 2.92 56,51 40 .07 16.44 0 
LES ye) a ee 2.90 60.69 43.79 16.55 O35, 
EAA MSP lici. 8 ss 2.65 60.00 43 .02 L6s25 One 
BAS Ae a 2 2.90 63.79 47.24 14.48 2107 
rl bes Se ae ee rr 2.65 67.55 A Ny 18.11 AES A 
Pn ENN oh nak, “white, 4 e, « 2.61 80.08 54.41 17.62 ro OS) 




A study of Table VI will show the following facts: 
I.“The watet-soluble nitrogen does not increase appreciably 
until the cheése is ten days old. 
2. The extent of the proteolysis is_ great, over 80 per ct. of 
the nitrogen being rendered water-soluble in 4 weeks. 
3. Considerable ammonia is produced, but it does not appear 
until some days after proteolysis has started. 
GENERAL SUMMARY. 
The work presented in this paper, together with the other 
papers recently published,’ demonstrates that the camembert 
type of cheese can be made in this country. The only difficulty 
is in understanding and controlling the complex changes which 
take place’ during the process of making this cheese. If the 
cheese is started correctly it will require little attention; and the 
chemical changes, when once started, work automatically. 
Due consideration must be given to the fact that, whereas the 
chemical changes are the same in the early stages of the ripen- 
ing as in the hard cheeses, they are, however, more extensive. 
Regard must be paid to this fact, and proper manipulation given 
the curd. 
It seems to be an established fact that the only function of 
the rennet is to produce the coagulation of the milk. Any 
proteolysis produced by the rennet is very small in extent during 
Paizoc,. cits 
