New YorK AGRICULTURAL EXPERIMENT STATION. 107 
of fat in cottage cheese upon its digestibility. The cheese was 
prepared in each case by adding 0.2 per ct. of hydrochloric 
acid to the milk used. We thus had casein dihydrochloride as 
our protein, containing, in one case, 12.65 per ct. of fat! and, in 
the other, 0.62 per ct. The materials were prepared for diges- 
tion as described in (4) preceding. In the case of the whole milk 
about 40 per ct. of the fat was lost in the whey. 
Taste XIII.—SuHowinc Dicestion of Corracre CHEESE Mapr From 
WHOLE MILK AND SKImM MILK. 
Hydro- | PERCENTAGE or NiTRoGEN IN MATERIAL, 
z chloric | £XPRESSED IN Form or WATER- 
CHEESE MADE FRoM| atin | “acid Sonu Sess: 
Se. | used in 
digestion. In 4 In8 | In 24 | In 48 | In 72 
hours. | hours. hours. | hours. | hours. 
a at Sa he oe eee Pe a ae 
Per. ct. Per ct. | Per ct. | Per ct. | Per ct. | Per ct. | Per ct. 
Wi olG atl 5s eae aeddo Ge 12.65 0.4 | 80.97 87.02 | 88.23 | 93.26 93.95 
pistes elle Sean AaaeoOn ee 0.62 0.4 | 68.00 | 80.28 | 89.97 | 93.09 | 92.91 
The results in this table indicate that the cheese made from 
whole milk digested more quickly than the cheese made from 
skim-milk. This could not be accounted for by saying that the 
whole milk contained more proteolytic enzyme than the skim- 
milk, because milk-enzymes, even when present in different 
quantities, do not appear to have the power of producing such 
differences in so short a time. The true explanation probably 
lies in the fact that the whole-milk cheese was much more por- 
ous and loose in texture, owing to the presence of the fat, and 
so offered a better mechanical condition for the action of the 
digestive agent. The fat in this case not only did not impede 
digestion, but indirectly favored it. 
(6) Influence of mechanical division upon the digestion of 
cheese.—The mechanical condition or fineness of division of food 
is known to have a marked influence upon digestion. In testing 
this point, we prepared fresh cheddar cheese and fresh cottage 
cheese. The cheddar cheese contained 70.4 per ct. of its nitro- 
gen as paracasein monolactate. All the bottles contained the 
same contents of water and 0.4 per ct. of hydrochloric acid. In 
experiment 1 the cottage cheese was made as fine as possible by 
grinding with quartz sand, while in 2 the cheese was in the con- 
dition in which it is ordinarily consumed. In experiment 8, the 
