
286 Report oF THE CHEMIST OF THE 
but, with differences in treatment, we should not expect to get 
cheese with the same amount of acidity. In the fourth and sixth 
experiments, where the Cheddar process was used, the acidity of 
the cheese was least of all, and considerably less than in the 
second and third experiments, where the acidity of the wheys 
was about the same, ' 
2. There is a general tendency, strongly marked, to decreased 
acidity as the cheese becomes older. 
The decreased acidity is probably an indication of the extent of 
decomposition of casein; the ammonia formed from the casein 
unites with the free acid and thus diminishes the acidity. 
Whether, in any case, the conversion of sugar into lactic acid 
continues to take place in the cheese, we can not say. 
CONTINUATION OF THE Srupy OF THE RIPENING OF CHEESE. 
The cheeses under experiment will be preserved, and the study 
of the ripening process will be continued until the cheeses are, at 
least, a year old. An effort will be made to make the future analy- 
ses more detailed, especially as regards the changes in the fatty 
compounds and the nitrogen compounds. . 
SuMMARY OF ReEsuvTs RELATING TO THE CHANGES THAT TAKE PLACE 
IN THE RIPENING OF CHEESE. 
1. Zotal loss of weight in ripening. 
a. The loss of weight varied, for the first five weeks, from 6.58 
pounds to 9.30 pounds for each hundred pounds of cheese. 
2. Changes of fat due to ripening. 
a. There was a mechanical loss of fat, the exact amount of 
which was difficult to determine. . 
3. Changes of casein due to ripening.  —_ 
a. There was practically no appreciable loss of casein during 
the first five weeks. 
b. Analysis of two green cheeses indicated between one and 
two per cent of albumen in the cheese. 
_¢e. There appeared to be a general tendency for the insoluble 
casein to become less in quantity and for the soluble nitrogen 
compounds to increase. | Tae ; 

