The transformation of proteins into fats during the ripening of cheese. (Preliminary communication.)

Abstract

It is generally accepted that the so-called ripening of cheese is accompanied by an increase in the amount of fat, and this statement is repeatedly brought forward as one of the evidences that proteins serve as a source for the formation of fat in the animal body. The production of fat during the ripening of cheese is traced to bacteria and other fungi, which break down the proteins present and set free fat, together with other degradation products. During some previous investigation, jointly with Dr. Breinl, we had reason to doubt the accuracy of the view that proteins were the precursors of fat in the organism, and it appeared to me that, as the argument was partly based on a corresponding change during the ripening of cheese, this change was worth re-investigation.