12 



The average percentage amount of total casein changed to soluble and am- 

 monium compounds per month for 1901 and 1902. 



Two points are .particularly noticeable in this table. First, the E cheese 

 contained at any given time more soluble compounds than the A cheese; and, 

 second, the E's made most of their gain in solubility over the A's during the 

 first month. Looking at the average monthly increases in solubility from the 

 time the cheese were one month old given at the bottom of the table, it will be 

 seen that in both years' work the E cheese gained a little faster than the A's; 

 but that taking an average of the increases from two months on, the E's did 

 not gain so rapidly as the A's. The casein of the E cheese was broken down 

 a little more quickly during the second month than that of the A's; yet it is 

 evident that the cheese ripened at the higher temperature made the most of 

 their gain over those in cold storage during the first month and that from that 

 time on they ripened fairly evenly. If we measure the ripeness of the cheese 

 by the breaking down of tlie insoluble casein as shown by the percentage 

 amount soluble the cheese kept at a temperature of from 60 to 65 degrees Fah. 

 are as ripe at the end of one month as those kept at about 40 degrees Fah. are 

 at the end of four months. 



It appears as though the amount of ammonium compounds formed is some- 

 what proportional to the casein rendered soluble. 



The percentage amount of total casein soluble in the different pairs of 

 rheese at the tmie of the monthly analysis is given in the following table. The 



