taste is developed during the ripening of cheese ; newly-made cheese, though strongly salted, is always mild in taste. ... is partially changed into ammonia ; the latter, however, does not escape, but combines with several fatty acids formed in the course of time from the butter. ... I have made a quantitative determination of the amount of ammonia in old Stilton cheese, and found it to amount to 1.81 per cent.
|Title||:||Willard's Practical Dairy Husbandry|
|Author||:||Xerxes Addison Willard|