MILK WATER. PROTEIN. FAT. SUGAR. ASH. Fresh cheese, 40.42 24.80 28 1.65 5.43 In the dry substance, .... 41.62 46.99 .... .... Same cheese one year old, 33.12 27.35 31.70 2.96 4.87 In the dry substance, .... 40.89 47.40 .... .... The quantity of water which is lost in part depends upon the temperature of the store house and the dryness of the air. The loss of water should not be too great, otherwise the cheese would be dry and the ripening process would not go on in a proper manner. In some of the processes which take place during the ripening of cheese water is formed. If, therefore, there is no loss of weight during the process of ripening, the ripened cheese would have more water than the fresh cheese and this would impair the quality of the product. The loss of a certain part of water, namely, from 15 to 20 percent must be regarded as an advantage in the production of cheese. _Changes in the Protein._--The most important chemical changes, from a digestive point of view, which take place in the cheese are those which the protein undergoes. This protein substance consists chiefly of casein and undergoes profound alteration due to enzymic action during the process of ripening. The casein which when dry naturally forms a leathery, tough material changes into a more soluble and softer product, and during this change there are produced aromas and flavors which add much to the value of the cheese for edible purposes.