New York Agricultural Experiment Station. 



71 



Table II. — Paracasein Monolactate Formed in Cheese Curd by 

 Bacteria and by Acid. 



It is seen from this table that in the presence of cheese curd 

 containing but a trace of sugar this organism was not able to 

 form measurable quantities of salt-soluble material. 



On the other hand the addition of lactose to similar flasks re- 

 sulted in the formation of considerable amounts of the salt- 

 soluble compound. 



That the formation of this monolactate is really due to the 

 transformation of sugar into acid is rendered probable by the 

 action of the corresponding amount of lactic acid upon the 

 sterile curd. 



the amount of paracasein MONOLACTATE IN MILK AND CHEESE. 



While it is supposed that compounds of acid and casein are 

 formed in the milk their measurement in this medium is beset 

 with difiliculties. However, the presence and amount of mon- 

 osalt in cheese curd can be determined in a fairly satisfactory 

 manner. 



In connection with the determination of sugar at different 

 stages in the cheese-making process previously mentioned the 

 amount of paracasein monolactate in the curd was estimated. 

 Shortly after the cutting of the curd, when the milk sugar in the 

 whey amounted to 4.75 per ct, there was but 5 per ct. of this salt- 

 soluble compound in the curd ; while at the time the curd was 

 ready for the press, when the sugar in the whey had fallen to i . 83 

 per ct. , the salt-soluble material in the curd had risen to 3 1 . 7 per 

 ct. In normal cheddar cheese from one-half to three-fourths of 



