

pee aN ' 
New York Acricurrura, Expuriment Srarion. 875 
_ As stated above, the insoluble casein’ of cheese tends to become - 
soft quite rapidly, being converted into compounds that are more ~ 
soluble in water. The portion of nitrogen compounds that thus 
- dissolve in water js included in the above table under the terms 
“albumen and soluble casein.” Inasmuch as the soluble casein 
and albumen are very much alike in their chemical properties, we 
have not yet been able to determine them separately, but it is 
highly probable that the albumen proper that is retained from 
the milk in the cheese does not exceed 0.10 pounds for 100 pounds 
_ of milk, and that the remainder is “soluble casein.” This soluble 
portion of casein is very variable. It was noticed that it : 
increased very considerably within twenty-four hours after a 
' cheese was taken from the press. As will be seen, the amount of 
albumen and soluble casein varied from 0.41 pounds to 2.66 — 
pounds, and averaged 1.57 pounds during the season. 
7. Relation of Fat to Casein in Cheese Made From Normal 
Milk. 
Since the amount of albumen in cheese is very small, we can 
- properly speak of the nitrogen compounds in cheese as consisting 
of casein. We have already seen that the fat and casein in nor- 
mal milk bear a fairly definite relation to each other. We will 
now see if any similar relation holds good for the relation, of fat 
to casein in cheese. 

