13 



first column gives the date of making and tlie succeeding ones the conditions 

 of the casein immediately on taking from the press and at one, two, and up to 

 eleven months from that time. 



Percentage amount of total casein soluble in water at stated intervals in cheese 



made in 1902. 



Date of 

 Manufac- 

 ture. 



April A. 

 28th E. 

 May A. 

 12th E. 



June A. 



16th E. 



July A. 



14th E. 

 Aug. A. 



nth E. 

 Sept. A. 



15th E. 



Oct. A. 



20th E. 

 Nov. A. 



12th E. 



1 day. 



2.7 

 2.7 



4.0 

 4.0 

 3.7 

 3.7 

 4.3 

 4.3 



3.6 

 3.6 



Number of ncontliB f<om date of making. 



8.0 

 15.5 



7.4 

 14.1 



13.5 

 22.7 

 12.1 

 22.1 



9.7 

 16,6 

 10.5 

 18.0 



8.2 

 14.0 



11.4 



22.8 



9.2 ' 11.2 



17.9 21 8 



16.3 

 31.8 



17.4 

 28.8 

 11.1 

 22 

 13.7 

 21.3 

 9.3 

 17.2 



16 



28 

 18 

 29 

 16 

 21 

 15 

 25 

 12 

 21 



.5 



.9. 



.5 



.7 



.1 



.1 



.7 



.5 



.5 



.5 



13.4 

 29.2 

 Disca 



21.6 

 36.5 

 18.1 

 30.1 

 20.6 

 32.5 

 15.3 

 28.2 

 19.6 

 29.2 

 16.2 

 22.6 



rded o 

 bad 



31.2 



33.0 



n acco 



flavor. 



28.1 



30.7 



unt of 



28.5 

 37.2 

 26.2 

 35.8 

 24.8 

 35.8 

 23 5 

 33.7 

 22.9 

 34.3 



10 



11 



31.1 31.6 I 35.7 

 32.3 33.8 I 37.3 

 devel opme.nt of 



32.4 

 38.9 

 26 4 

 36.7 

 31.1 

 38.8 

 24.6 

 35.0 



.34.1 

 38.1 

 27.7 

 37.0 

 30.5 

 39.2 



34.8 

 40.5 

 29.0 

 38.7 



36.6' 

 39.5 



*A and E cheese reversed at this poirt. 



Here again it is evident that the casein of both cheese of each month was 

 changed to a soluble form faster during the first month than during succeeding 

 months and that the casein of E cheese became soluble much more rapidly 

 than A. This is also true, although the development was slower, in the second 

 month; but from that time on the cold storage cheese seemed to ripen as 

 rapidly as those at the higher temperature. As the most rapid gain of the 

 E's over A's is not so great during the second month, it is possible that the 

 first six weeks covers the time during which the former ripens faster than the 

 latter. 



Another point worthy of notice in this table is that the cheese made in 

 June. July, and August contained a larger amount of soluble compounds at the 

 time of taking from the press than those made in the spring and fall. They 

 also gained in solubility, or ripened, much faster than those made in other 

 months. This applies to those kept in cold storage as well as to those kept 

 in the ordinary ripening room, and is doubtless due to the diiiference in the 

 condition of the milk, or its germ content, at that season of the year; for, the 

 milk was brought to the same degree of acidity before adding the rennet and 

 treated the same throughout the after process in all the different experiments. 



When the April cheese were four months old, or in August, the A and E 

 cheese were reversed; that is, A was taken out of cold storage and placed in 

 the ordinary ripening room at a temperature of 60 to 65 degrees Fah.. while 

 E was taken from this latter room and placed in cold storage. Notice the 

 very rapid gain in the amount of casein soluble from the fourth to the sixth 

 months in A. while the rate of change in E became slower. The June cheese 

 Avere reversed in November and the same changs are noticeable. Why the 

 results should be lower in some instances than they were in the preceding' 

 month, as, for example, the sixth and seventh months of April cheese, cannot 



