NEw YoRK AGRICULTURAL EXPERIMENT STATION. 193 
TABLE XX.— SHOWING EFFECT OF TIME ON CHEESE-RIPENING. 

NITROGEN, EXPRESSED AS PERCENTAGE OF NITROGEN IN CHEESE, IN FORM OF— 



AGE OF 
CHEESE. pater 
Para- ‘itr . Para- Caseoses. | Peptones.| Amides. |Ammonia 
casein. Oe ote nuclein. 3 Pp : : j 
pounds. 
Months Per ct. Per ct Per ct Per ct Per ct Per ct Per ct 
Pb epee se 20.18 21.44 2.0 See 3.84 9.88 1.56 
Bi eS GRO 226 30.98 4.45 4.56 4.65 14.36 2:45 
Om eee PU nya 36.15 3) avy 4.92 4422 19.96 oe 
Oe yt eatorecskne 24.14 43.45 4.02 4.59 3.56 26.53 4.74 
Tae take ee ateke 19.04 44.75 a aap? 4.16 aD 28.38 pasa 
LSS kee Cen Sete tm ay 12.65 47.25 3.40 3.88 DA Aa 30.46 6.62 



(2) The relation of temperature to the cheese-ripening process.— 
Other conditions being uniform, it appears that (a) the water- 
soluble nitrogen compounds in cheese increase, on an average, very 
closely in proportion to increase of temperature; (b) from the 
average of our results, there is an increase of 0.5 per ct. of water- 
soluble nitrogen compounds for an increase of one degree of 
temperature between the limits of 32° F. and 70° F.; (c) the amido 
compounds and ammonia are formed in cheese more abundantly at 
higher temperatures and accumulate in the cheese, while the other 
water-soluble compounds of nitrogen and also paracasein do not 
appear to be regularly influenced by temperature in the early stages 
.of ripening, but after some months they decrease in quantity with 
increase of temperature. 
(3) The relation of moisture in cheese to the ripening process.— 
Other conditions being uniform, cheese containing more moisture 
generally contains larger amounts of water-soluble nitrogen com- 
pounds, especially after the early stages of ripening. 
(4) The relation of size of cheese to the ripening process.— 
Cheeses of large size usually form soluble nitrogen compounds more 
rapidly than smaller cheeses under the same conditions, because 
large cheeses have a higher water content after the early period of 
ripening. 
(5) The relation of salt in cheese to cheese-ripening.—Cheese 
containing more salt forms water-soluble nitrogen compounds more 
slowly than cheese containing less salt. This appears to be due, in 
part, to the direct action of salt in retarding the activity of one or 
more of the ripening agents and, in part, to the tendency of the 
salt to reduce the moisture content of the cheese. 
Zz 
