613 



Changes takitif/ place in the ripeii'mfj of cheese. — Tlic loss f)f weight varied for the first 

 5 wt'eks from 6.!")8 i>ouii(l8 to 9.30 pounds lor each 100 pounds of cheese. 



There was a mechanical loss of fat, tlie exact amount of which was difficult to 

 determine. 



There was practically no ai>prcciah]e loss of casein during the lirst 5 weeks. 



Analysis of two green cheeses indicatcil between 1 and 2 per cent of albumen in 

 the cheese. 



There ajtpeared to be a general tendency for the insoluble casein to become less in 

 quantity and for tin- soluble nitrogen com))ound8 to increase. 



The siduble nitrogen comj)oiinds showed a tendency to increase more rajjidly in 

 the chet'ses containing tlie larger amounts of fat. 



The acidity showed a marked tendency to diminish as the cheese became older. 



A statement is <>iven of the quantity of milk of different composition 

 which was re<iuii('(l to make 1 i)ouikI of "reen clieese and of cheese 1, 

 3, and 5 weeks old. As the cheese shrunk in weight in keeping, the 

 l)ioportion of clieese to milk decreased of course as the cheese became 

 older. The statement is as follows: 



Milk required to male 1 pound of cheese. 



The investigations are to be continued. In conclusion the author 

 discnsses the methods of paying lor milk at clieese factories on the basis 

 of (piantity alone and on tlie basis of fat content, and compares the 

 making of whole milk and skim milk cheese. 



The method of pa.N iiig for milk at cheese factories according to the amount of 

 milk delivered regardless of its comi»osition, is unjust to the producers of the better 

 milk. Payment for milk on the basis of the fat contained in it is the best method yet 

 proposed, mainly for three reasons: (1) The milk fat appears to exercise a greater 

 intluenee ni)on the composition and yield of cheese than does any other constituent of 

 milk, and therefore iorms a just basis for estimating the cheese-produciug efficiency 

 of factory milk. (2) Payment for milk according to its fat encourages and induces 

 dairymen to pro<luce a better quality of milk. (3) Payment for fat in milk removes 

 any temptation to adulterate milk. 



New York Cornell Station, Bulletin No. 36, December, 1891 (pp. 11). 



On the effect of a CiRAIN RATION FOR COWS AT PASTURE, I. P. 



Roberts, M. Agr., and H. H. Wing, B. Agr. (pp. 341-.*i51). — Pre- 

 Anous experiments on this subject have been published in Bulletins 

 Nos. 13 and 22 of the station (see Experiment Station Record, vol. i, p. 



