REPORT 



Chemical Department. 



L. L. Van Slyke, Chemist. 

 ^E. B. Hart^ Associate Chemist. 

 ^C. G. Jenter, Assistant Chemist. 

 W. H. Andrews, Assistant Chemist. 



F. D. Fuller, Assistant Chemist. 

 C. W. Mudge, Assistant Chemist. 

 A. ]. Patten, Assistant Chemist. 

 ^F. A. Urner, Assistant Chemist. 



H. A. Harding, Dairy Bacteriologist. 



G. A. Smith, Dairy Expert. 



Table of Contents. 



I. The relation of carbon dioxide to proteolysis in the ripening of 

 cheddar cheese. 



II. Rennet-enzyme as a factor in cheese-ripening. 



III. Experiments in curing cheese at different temperatures. 



IV. Conditions affecting chemical changes in cheese-ripening. 



V. The status of phosphorus in certain food materials and animal 

 by-products. 



^Assistant chemist before September r, 1903. 

 ^Absent on leave after November i, 1902. 

 ^'Vppointed July 20, 1903. 



