
New Yorke AGRICULTURAL ExprRIMENT STATION. 283 
e . Statement of Fesults. 
‘Se 1. With a single exception, the cheese made from skim-milk 
contained the smallest proportion of soluble nitrogen compounds 
i at five months. 
2. The cheese made from milk containing added cream con- 
. tained, with a single exception, the largest proportion of soluble 
nitrogen compounds at five months. 
8. The cheese containing the largest amount of rennet con- 
tained considerably more of the soluble nitrogen compounds than 
did any other cheese at five months. 
4, The amount of scluble nitrogen compounds varied from 
28.57 to 47.33 per cent of the total nitrogen in the cheese and 
averaged 35.52 per cent. — 
* 5. The per cent of nitrogen in the form of albuminoid 
compounds, at five months, varied from 86.07 to 92.42 per 
cent of the total nitrogen in the cheese and averaged 88.34 per cent. 
6. The per cent of nitrogen in the form of amide compounds 
varied from 7.58 to 13.93 per cent of the total nitrogen in the 
cheese and averaged 11.66 per cent. 
7. The per cent of nitrogen in ammonium compounds varied 
from 2.42 to 3.51 per cent and averaged 2.92 per cent of the total 
nitrogen in the cheese. 
6. GENERAL SumMARY oF Resutts RELATING TO THE CHANGES 
THAT TAKE PLAcE IN THE RiIPENING OF CHEESE. 
1. Total loss of weight in ripening of cheese. 
In five months the loss of weight varied from 10.65 to 17.2 
pounds for 100 pounds of cheese and averaged 13.53 pounds. 
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2. Loss of water mm ripening of cheese. 
In five months the. loss of water for 100 pounds of cheese 
varied from 8.14 to 14.95 pounds, and averaged 10.6 pounds; 
this was equivalent to from 20.56 to 34.83 per cent of the water 
in the cheese, with an average of 26.58 per cent. 
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3. The loss of solids in ripening of cheese. 
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_ In five months the loss of solids for 100 pounds of cheese varied 
_ from 1.57 to 3.9 pounds, and averaged 2.88 pounds; this was 
equivalent to from 2.5 to 6.8 per cent of the solids in the 
_ cheese, with an average of 4.82 per cent. 



