The analytical technique described in the preceding three papers lends itself peculiarly well to the determination of total uncoagulable nitrogen, urea and ammonia in blood, milk, eggs and other liquids where we are dealing with minute amounts of these different constituents. In two earlier papers results obtained by adaptations of these methods to blood analysis were published.’ The procedures...

Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...