New York Agricultural Experiment Station. 237 



(i) The loss of moisture is less at low temperatures, and there- 

 fore there is more cheese to sell. 



(2) The commercial quality of cheese cured at low temperatures 

 is better and this results in giving the cheese a higher market 

 value. 



(3) Cheese can be held a long time at low temperatures without 

 impairment of quality. 



(4) By utilizing the combination of paraffining cheese and 

 curing it at low temperatures, the greatest economy can be 

 effected. 



RESULTS OF CHEMICAL ANALYSIS OF CHEESE. 



The analytical data were obtained by the methods published in 

 Bulletin No. 215, except that th_ paranuclein, caseoses and pep- 

 tones were not separated from one another, their combined 

 amount being obtained by difference. 



Table VI. — Results of Chemical Analysis. 



Date 



of 

 analysis. 



Water 



in 

 cheese. 



Nitrogen, e.xpressed as percentage of nitrogen 

 in cheese, in form of — 



Paraca- 



sein- 



mono- 



lactate. 



Water- 

 soluble 

 nitrogen. 



Paranu- 

 clein, case- 

 oses iind 

 peptones. 



Amides. 



Am- 

 monia. 



II. 



Oct. 

 Dec. 



23- 



Feb. 18. 



Apr. 13. 



June 

 Oct. 

 Dec. 



Feb. 



i c 



<f 

 Apr. 



June 



Per ct. 

 O 

 1.58 



1-95 

 1-79 

 1.80 

 2.67 

 3-55 

 3-47 

 3-97 

 3 10 

 0.69 

 2.00 

 2,49 

 2.41 

 2.07 

 2.71 



3-53 

 2.42 

 2.80 

 1.83 



