Ripening Cheese.

Opunake Times, Volume I, Issue 37, 6 November 1894, Page 4

Ripening Cheese.

The New York Experiment Station has been studying the changes which take place in ripening cheese. In five months the loss of weight for 1001 b. of cheese averaged 13-531 b., the loss of water averaged 10601 b in 1001 b. of cheese, and the loss of solids averaged 2*BB. There was no loss of fat in the five months, but the loss of casein (nitrogen compound) averaged l*4Blb. for every 1001 b. of cheese. In every case the amount of soluble nitrogen compounds increased very much in five months. In the cheese, when green, the amount of nitrogen in soluble form in 1001 b. of cheese averaged o'l6lb. When five months old, the amount of soluble nitrogen in 1001 b. of cheese average! l-241b. The cheese, when greea, contained no nitrogen in the form of amide compounds, while at five months there were contained from 0-26 to O-fiOlb. in 1801 b. of cheese, with an average of o*B9lb. The cheese, when green, contained no nitrogen in the form of ammonium compounds, while at five months there were coutained from 0-078 to 0-126 in 1001 b. of cheese With an average of 0- 1081 b. The cheese in the manufacture of which the largest amount of rennet was used contained considerably more of the spluble nitrogen compounds than did any other cheese at five months. The cheese made from partially-skimmed milk contained the smallest proportion of soluble nitrogen compounds at five months, while the cheese made from milk containing added cream contained, with a single exception, the largest proportion of soluble nitrogen.