



New 1 York Agate. EXPERIMENT Srarion. 

rapidly the iephible casein becomes soluble, the more easily i i 
digestible does the cheese become; and if the above tendency is 
found to hold good in all cases, then it would follow that skim- 
cheese becomes digestible less rapidly than rich cheese, sofaras __ 
the nitrogen compounds are concerned. 
In our future work on the ripening process, we set endeavor 
to make a more detailed study of the character of nitrogen com- 
pounds formed in the different stages of ripening. 
INFLUENCE OF RIPENING OF CHEESE UPON ITS ACIDITY. ts 
The acids formed in the process of cheese-making, chief of 
which is lactic acid, are retained, mechanically, to some extent in 
the cheese. 
The method of determining the acidity of the cheese was to 
agitate a few grams of cheese with water for several minutes, 
then to filter and titrate the filtrate with standardized sodium 
hydroxide solution. The results were calculated for lactic acid. 
In the table below is given the per cent. of acid in the first and ae 
Recon wheys and in the cheese at different ages : 
PounpDs oF LAcTICc Pounps oF Lactic ACID IN 100 


Or OF Cob 





ACID IN 100 PouNDS. PoUNDS OF CHEESE. Kw) 
2 d.. thee |e a 
NUMBER OF EXPERIMENT.| &. oa oboe | os a 
| 5 2 | $2 | so | $5) \aee 
aa ae 20 Og ong | wong 
igh sae bi So | O28 | eae 
S or a 42.) 4°o en 
De st stoma is Ma reso | 1.17 | 1008") 2 00g 
eC tc ee cat cel ONLY 0.26 0.69 | 0.79 0.65 
jy! Sear th Wa ves{) 0.16°}°0.96.] 220. | 1.290198 ee 
“os SRS ales hie tira 0.17] 0.24 | 0.58 | 0.46 | 0.42) 0.53 ~ 
ee... oes es aeeehe 0.21 be 0.8081, | 0 ARO, ree 
a... a EAE 016'| 0/95)|'0.62 | 0. FamRn 56 emoned « 
I Scan 0.95 | 0.391)... | 0. 70gmO. 6B are Oreo 
Ra ss Re ee ee Sia OA 0 0.29 t 0.58 | 0.72 0.51 

1. It does not appear from the above table that the amount of 
acidity in the cheese corresponds with the amount of acidity in 
the whey of the same cheese. Ifthe treatment were exactly the 
same in every respect, we should expect to get a more acid cheese 
ja the case Bynere the whey i is more acid, and we doubtless should ; 
