CHANGES IN RIPENING CHEESE.

Wairarapa Daily Times, Volume XVI, Issue 5189, 23 November 1895, Page 2

CHANGES IN RIPENING CHEESE.

Though the curing of cheese is coming to be better understood, it is attracting the attention of the best men. The New York Experiment Station has been studying the changes that take placo in ripening cheese. In live months the loss of weight for lOOlbs of cheese averaged 13 - 531bs, tho loss of water averaged 16-001bs in lOOlbs of cheese and the loss of solids averaged 2'BB. There was no loss of fat in the live months, but the loss of casein (nitrogen compound) averaged l'4Blbs. for every lOOlbs. of cheese, In every case tho amount of soluble nitrogen compounds increased very much in live months. In the cheese, when green, the amount of nitrogen in soluble form in lOOlbs. of cheese averged 01(31b. When five months old, the amount of soluble nitrogen in lOOlbs. of cheese averaged l - 241bs. The cheese, when green, contained no nitrogen in the form of amido compounds, while at fivo months there were contained from O'2G to O'oOlb in lOOlbs of cheese, with an averago of 0'391b. The cheese, when green, contained no nitrogen in the form of ammonium compounds, while at live months there was contained from o'7B to o'l26lbs in lOOlbs of cheese, with an average of O'lOSlbs. Tho cheese, in the manufacture of which tho largest amount of rennet was used, contained considerably more of tho soluble nitrogen compounds than did any other cheese at five months. Tho cheese made from partially-skimmed milk contained the smallest proportion of soluble nitrogen compounds at live months, while tho cheeso made from milk, containing added cream, contained, with a singlo exception, the largest proportion of soluble nitrogen.