156 Report OF THE CHEMIST OF THE 
The amount of inorganic phosphorus in cheese is approxi- 
mately found by calculation from the total nitrogen and total 
phosphorus, based on casein with a phosphorus content of 0.85 
per ct. and a nitrogen content of 15.70 per ct. The amount 
of casein phosphorus thus found subtracted from the total 
amount of phosphorus in, cheese gives the amount of phosphorus 
“present as: Pi} : 
It will be noticed in the eabtieitedy data presented that the 
analytical results do not always appear to be consistent. Such 
variations are generally due to variation in composition of the 
cheese in different portions, since it is well known that the mass 
of a cheddar cheese is quite far from being of uniform com- 
position. Samples drawn from different parts of the same cheese . 
generally show varying analytical results. 
FIRST EXPERIMENT. 
In some preliminary work carried on for the purpose of study- 
ing some of the changes that take place in the early history of 
cheddar cheese, two cheeses were made from separator skim- 
milk in the usual manner. One was made May 30, and the other 
June 12, 1906. These were kept at a temperature of 15.5° C.; 
and this was the temperature at which we uniformly kept the 
cheeses in all our experiments described in this bulletin. The 
age of cheese in this and other experiments is dated, unless 
otherwise specified, from the time it was put in press, which was 
usually five or six hours after the actual operation of cheese-making 
began. The cheeses used in this and other experiments were 
made by Geo. A. Smith, Dairy Expert of the Station. 
The results of this first experiment are given in Table I. 
