
New York AGRICULTURAL EXPERIMENT Station. § 279 
YIELD OF CHEESE AS INFLUENCED BY THE USE oF COMMERCIAL AND 
HomrE-MADE RENNET-EXTRACT. : 

{ 
| 
Pounds of Pounds of Pounds of | Pounds of 
KIND OF RUN- |, M9TES lcasein and| sive ens| Pounds of | fatin > Water, Beh, 
NE L-EX (Rar |tolecheeseloipumen | ome? | fat in 100 | cheese ete., in 
USED made from| 574 1b -in cheese lbs. of | from 100 cheese 
7 100 Ibs. of | 12,100 15s. | from 100 milk. | Teeeeate. thom ion 
mk, | Of mule | lbs. of rite lbs. of 
milk. | ; milk. — 


Commercial.) 11.07| 3.91| 2.78) 4.70| 4.04] 4.25. 






Home-made | 11.12| 3.24| 2.58| 4.80; 447| 4.07) 8 






Statement of results. 
1. The yield of marketable cheese from one hundred pounds of 
milk was practically the same in both cases, though, as already 
pointed out, the composition of the cheese varied. 

Summary or Resutts RELATING To CompaRIsON OF COMMERCIAL AND 
HoME-MADE RENNET-EXTRACT. 
In the two experiments, in which comparison was made, no dif- 
ference, in any respect, could be noticed that could be attributed 
to difference in the rennet-extract used. | 
X. CHANGES TAKING PLACE IN THE RIPENING OF. 
CHEESE. 
CHEMICAL CHANGES. OF THE RIPENING PROCESS. 
The chemical changes that take place in the process of ripening _ 
of cheese are not very well understood in detail. According to — 
Blyth, they are somewhat as follows: 
1. There is a continuous loss of water. 
2. There is a slow development of carbon dioxide, resulting 
from the decomposition of casein or fat, or both. 
38. The glycerides of the fat decompose, cone free the fatty 
acids, especially the volatile fatty acids. 
4. The nitrogen compounds, chief of which is ee oradually 
decompose, the nitrogen taking the form of ammonia. Hence, 
old cheese has an alkaline reaction, while fresh cheese is acid. 
5. The ammonia thus formed unites with the fatty acids that 
have been set free,.and forms ammonium salts of these acids, as 



