14 



be explained, unless it is due to errors in sampling. As cheese is a mixture 

 of substances, no assurance can be given that the two plugs taken as a sample 

 alwavs accurately represented the whole cheese. Yet larger samples could not 

 very" well be taken when the analyses were to be continued for a number of 

 months At the same time, the monthly analyses probably give results which 

 fairly well represent the changes in the solubility taking place during the ripen- 

 ing process. , • ,, i 



The curved lines in the accompanying diagrams graphically represent the 

 rate at which casein changed to soluble compounds in the cold storage cheese 

 as compared with those ripened at the higher temperature. Notice how much 

 more perpendicular the first part of the lines representing E cheese are than 

 those representing A cheese. It will be remembered that April cheese were 

 reversed in August; notice the abrupt upward curve of the line representing A 

 cheese at this point. June gheese were reversed in November, but the upward 

 curve following the change is not so pronounced as in the preceding case. 

 Possibly this is due to the casein being at a more advanced stage of decom- 

 position when the cheese were changed. Another noticeable point is the 

 similarity in the rate of ripening of July and August cheese under A and E 

 conditions. The same may be said of September and October. 



The quality of the cheese under the two methods of ripening has been 

 d.ealt with on page 2 of this bulletin; but for purpose of comparison, the 

 total scores and the time at which they were made are given in the following 

 table: 



Total scores at several different dates. 



* A and E cheese were reversed at this point. 



Unfortunately, the scoring was not followed regularly on the April and 

 June cheese after the A's and E's were reversed. The score indicates that the 

 clieese kept in cold storage have a much longer commercial life than those 

 ripened at a higher temperature. 



The Influence of Salt ox Cheese. 



In some investigation work done by Mr. H. Rive, B.S.A., in connection 

 with his graduation thesis, the cheese made as outlined in series 5 of this bul- 

 letin, were analyzed. From the results he obtained, the percentage of salt, 



