
New York AGRICULTURAL EXxpERIMENT STATION. © 287 
d. The soluble nitrogen compounds showed a tendency to 
increase more rapidly in the cheeses containing the larger 
amounts of fat. 
4. Changes of acidity due to ripening. 
a. The acidity showed a marked tendency to diminish as the 
cheese became older. 
XL LINES OF WORK IN FUTURE INVESTIGATIONS 
. OF CHEESE. 
The present investigation has proved fruitful in furnishing 
suggestions for future lines of work. Among the points which 
it is desirable to investigate more fully, we may mention the 
following : i 
1. The maximum loss of fat that can be regarded as unavoidable 
in the manufacture of cheese from normal milk containing 
different amounts of fat. i 
2. Whether, under the same conditions of manufacture, there is. 
a definite relation between the amount of fat in the milk and the pro- 
portion of fat in the corresponding cheese; if there is such a definite 
relation, what is it? 
3. The cheese-making power or eficienoy of fat in milk for normal 
milk containing different amounts of fat; that is, the relation of 
fat in milk to yield of cheese. For example, how much cheese 
should milk containing three per cent of fat, three and one-half 
per cent, four per cent, etc., produce ? 
4. The conditions under which, and the extent to which, 
casein is lost in cheese-making, and in what manner such loss 
can be controlled. 
5. The relation of casein to albumen in milk. 
6. The definite relation, if any exists, between the amount of 
casein in milk and the proportion of casein in the corresponding 
cheese. 
7. The cheese-making power or efficiency of casein and 
albumen in milk. 
8. In what manner albumen can be incorporated into cheese 
and a good commercial article produced. 
9. In what manner and to what extent, if at all, rennet affects 
the ripening of cheese. . 
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