
- New York AerioutturaL Exprrment Station. 373 
It should be explained that when we speak of casein’ in cheese 
in connection with our analyses, we mean. by it that portion of — 
the nitrogen compounds that is insoluble in water. By the action 
of rennet or bacteria or both combined, the insoluble, tough 
‘casein as we find it in the form of cheese-curd, quite rapidly 
loses its toughness, becomes soft and is more or less soluble in 
water. The term “insoluble” or “undissolved” casein might 
describe this constituent which is here designated simply casein. 
The casein varied in all the green cheese made during the sea- 
son from 20.67 pounds to 24.37 pounds, and averaged 22.68 pounds 
in 100 pounds of green cheese. 

