oor one 







in pure form, those bacteria that have been and to ‘produce the 
desired effect. This method has already been employed in th 
ripening of cream for butter-making and the desirable bacteria, in 
pure form, have already been or soon will be placed upon: ee 
market. ; | 
‘In connection with the Me sical changes of the ripening fr 
cheese, the following points will be noticed briefly : 
1, Total loss of weight in ripening. 
2. Influence of ripening on fat. J eg 
3. Influence of ripening on casein. fe se 
4, Influence of ripening on its acidity. | 
5. Summary of results. 
ToraL Loss or WEIGHT IN THE RIPENING OF CHEESE. 
The figures in the first three columns of the table below are ne 
based upon the actual weights of the cheese taken at the different: Hale 
intervals mentioned, reckoning from the weight of the green chee | 
in each case. 

TaBLE SHOWING Loss OF oe IN ‘WEIGHT IN ONE, THREE, AND " 
Five Werks. 









:F * ax 

Ss ——- Fs 
he oi 
= = > 
. 
oe 

| 


Pounps Lost IN WEIGHT S © i © 3 st 
FOR 100 POUNDSOFCHEESE.| g® a og 
—| 3a |) $2 | 3g 
é a m 8S? af feel 
| NUMBER OF EXPERIMENT. | ‘o 2 Boel sae | ES alae 
o o o On om No 
E OF E nO 7s om 
g q 2 38 hfe amet) 
qd a=] > q3 qs Og 
vi 8 Bt Suh eon a 
i Oe a a Pa al ih, 
Toa oe Ce | A, 
Bete omy any 27565) 6.1901 45 | 28.7 49.0) Ua ee 
Mihi sisils .- » dsmisua ite essho. 40. > 6. 08r8.42.| SOCaa tO 4.5 a 
ees. a a ...| 8.54 | 5.56 | 7.49 | 34.5 | 84.8} 5:0 i. 
ees.) 2.84 16 O00 7.91 | 30 ages: S 
al... . dat os aweiee(ho.0f | DO. L80) 6.58 |\ 35. Sana 6.0 
ROE... oilers ss oy weisae| 2.75 | 5.44 | 7.44 | 34.0097. 4 6.5 
MM... . 0c... nee 73 |6.98 | 9.30 | 30Rimaars | 6.3 
Mes. ats a|/8.48 | 6.85 | 8.87 44.6 | 39.2 | 7.0 
eek Ns we ; 1 

