" The results in the table show that there is little or no difference in the comparative 

 digestibility of cheese at different stages of ripening. The perfectly green curd viras 

 evidently as digestible and, so far as nutritive value was concerned, was as good a 

 food as the same cheese at any stage of ripening. The casein of cheese either fresh 

 from the press or thoroughly ripened is very highly digestible. The cheese was eaten 

 in comparatively large quantities, and it was evidently well assimilated. 



" A record of the health of each individual was kept, and also notes on the 

 palatability of the cheese ration. At first 1,350 grams of bread were fed with 2,025 

 grams of bananas and 450 grams of cheese. The length of the experiment was three 

 days, and this would make practically one-third of a pound of cheese per day. The 

 bread was finally reduced to 1,200 grams and the cheese increased first to 525 grams 

 and then to 600 grams for the three days. On the whole, the cheese was very palatable 

 and, with a few exceptions, the amount given was not considered excessive by the 

 person eating it. A number of the subjects wanted more of the cheese. The subjects of 

 the experiments were about equally divided in the preference for a mild or a strong 

 cheese. 



