10 



" Coatrary to general belief, the green curd did not appear to cause constipation. 

 In fact, constipation resulted more frequently after the cheese had had time to become 

 well ripened. There also seemed to be more distress from the cheese diet with the weii- 

 ripened cheese than with the green cheese." 



Minnesota Experiments with Cheese. 



The primary objects of the Minnesota experiments was to study the diges- 

 tibility of older cheese than had been used in the Connecticut experiments, and to 

 study the digestibility of other varieties, as well as the so-called condimental value 

 of some of the more highly flavored varieties. In these experiments the basal diet 

 was bread and oranges, which were previously studied. The duration of each ex- 

 periment was, as in the Connecticut experiments, three days. 



^' Summary of Results. 



The results of the Minnesota experiments are shown in the following table: 



RESULTS OF DIGESTION EXPERIMENTS WiTH CHEESE OF DIFFERENT KINDS ADDED TO A 



Basal Ration. — Minnesota Experiments. 

 (In each case the value represents the averapre of experiments with four subjects). 



Digestibility of 

 Nitrogen. 



In total 

 diet. 



Old cold-storage cheese (435 grams 



added to basal ration) 



Old cold-storage cheese (585 grams! 



added to basal ration) 



Green cheese (750 grams added to basal 



ration) . . 



Green cheese (1,050 grams added to 



basal ration) 



Roquefort cheese (520 grams added to 



basal ration ) 



Swiss cheese (605 grams added to basal] 



ration) ! 



Skim-milk cheese (1,000 grams added to 



basal ration) 



Camembert cheese (605 grams added to 



basal ration) 



Camembert cheese (240 grams added to 



basal ration) 



Roquefort cheese (295 grams added to 



basal ration) 



Cottage cheese (540 grams added to 



basal ration) 



% 

 92.53 



93.79 

 94.39 

 94.33 



93.18 

 92.67 

 95.10 



91.65 

 91.07 



90.82 

 92.85 



In 

 cheese. 



91.79 

 96.36 

 96.29 

 95.83 



93.57 

 92.19 

 96.65 



88.65 

 83.22 



82.59 

 92.68 



Digesti- 

 bility of 

 Fat in 

 total diet. 



Availability of 

 Energy. 



In total 

 diet. 



In 

 cheese. 



91.04 

 93.64 

 89.96 

 93.72 



91.04 

 90.84 

 88.55 



89.17 

 80.86 



88.70 



92.33 

 92.21 

 92.29 

 91.25 



92.40 

 92.00 

 90.4/ 

 92.87 

 92.25 

 92.41 



86.13 



87.08 

 86.45 

 86.40 

 87.15 

 84.38 

 79.68 



83.59 

 74.95 



82.18 

 90.98 



♦Circular 166, Bureau of Animal Husbandry, U.S. Dept. of Agriculture. 



