New York AGRICULTURAL EXPERIMENT STATION. 157 
TABLE I.— CHANGES IN NITROGEN COMPOUNDS OF SKIM-MILK CHEESE DURING 
EARLY PERIOD. 



W ater- Salt- 
soluble soluble N-10 alkali 
“ ; ee ae eee neue een 
geo ota expresse expresse y water- 
“pyeeaoide cheese when nitrogen as per- as per- extract 
i analyzed. in cheese. centage centage from 100 
. of total of total grams of 
nitrogen nitrogen cheese. 
in cheese. in cheese. 
Hours Per ct. Per ct. Per ct. Gea. 
i ae. ee When put in 
PTESS oh noiee 3.25 4.62 DESO teses tel ony elt ted 
LS ee 17 4.90 3.86 Oly Sani 6 tae ee 
ET eal Seas 29 Dane 3.80 SWE 0 fuga Ml tance des sea Ses 
4s aie 41 Sus 3.00 BG 508 lenetorciea cscs oir 
Dee eth cees ioe ks 89 Deau 5.28 pad OB Oem Mil AR ae enh oe tb 
Unwiine ae L3z Aa el ss 5.24 GES ener ee 
BE Dosa ec eae When whey 
was drawn. Z2uSo he te 3.86 36 
Fal: 22, ieee When put in 
DIESS wat dae 4.59 3.70 25.05 Li 
OS one he ee 4.98 4.42 82.73 168 
vl. «ey ip Ags ae 6 Bia | 3.02 89.63 174 
Psa tories ga 9 507 3.94 92.31 180 
P:R OS Vee Le iti: be32 3.38 81.58 180 
File, ARS nes 18 eA Pe 4.13 92.48 186 
A, Se ee BY ee ee e Zt 5.80 4.65 75.86 186 
Vit 3 te i) Seely SSR 42 5.48 4.92 65.69 186 
Fits in See eee 66 SDL 4.85 33.39 200 


A study of Table I permits the following summary of results: 
(1) The amount of nitrogen in the form of water-soluble com- 
pounds changes very slightly during the first few days after a 
cheese is made, consisting essentially of the milk albumin re- 
tained in the cheese. The decrease in percentage of water-solu- 
ble nitrogen in cheese noticed after being put in press is largely 
due to loss of albumin going out in whey. ‘These statements 
agree with the results of previous work. 
(2) The amount of nitrogen in the form of salt-soluble proteid 
increases very rapidly after the cheese is put in press and reaches 
a maximum in a comparatively short time, when, in the case of 
the two cheeses under consideration, it constitutes over go per 
ct. of the nitrogen in the cheese. 
(3) After the salt-soluble nitrogen of the cheese reaches a 
maximum, it begins to decrease, but much more slowly than it 
had increased. 
(4) Along with the increase of salt-soluble nitrogen there was 
an increase in the acidity of the water-extract of the cheese. We 
shall later discuss in detail what constituents of the water-extract 
of cheese are responsible for the apparent acidity of cheese. 
