







referred to the above dhiltetn for a general discussion of the 
ty ~ chemical changes produced by the Henig of cheese and the 
z a causes of such changes. | fee 
In October, 1892, several cheeses were made under differangl | 
conditions with special reference to studying in them the chemical 
ei: _ changes that take place in the ripening process. The details of 4 


276-306. These cheeses were kept under the’ same -condiionea i 
After the first month the temperature of the room in which they- 
were kept averaged sixty degrees F., without extreme variations. a 
The special conditions of eairantire to which it is desired to 
erat attention in this connection are-given below: ES 
Experiment No. 101. The milk from which this cheese was 2 a 
- made contained added cream. (See Bulletin No. 47, Part e a 
p. 276.) ' of 
Experiment No. 102. The milk ftom which this cheese was 
made had nearly half of its fat removed. (See Bulletin No. 47, 
Part II, p. 276.) | ; 
Experiment No. 103. In this experiment a portion of the 
milk had been exposed to foul air. (See Bulletin No. 47, Part — 
a II, p. 276.) , 
Experiment No. 104. By the conditions of manufacture 
employed, an excessive amount of moisture was Bie in ae 
- . the cheese.- _ | ~ 
Experiments No. 105 and 106 were alike in every respect a 
except in amount of rennet used; in 105, three ounces of © 
Hansen’s rennet extract were used, while in 106, nine ounces WE : 
the same extract were used. | 
i In the table below is given the composition of the different — 
cheeses when green and when five months old. : 







tp 
ila 
bo 


