158 ReEporRT OF THE CHEMIST OF THE 
SECOND EXPERIMENT. 
It was desired to repeat the study made in the first experiment, 
using a cheese manufactured from normal milk instead of skim- 
milk, in order to ascertain whether the same results would be 
found in the case of whole-milk cheese. This cheese was made 
June 18, 1906. The study was extended to include the amount 
of lactose, calcium and phosphoric acid in the cheese, the ob- 
servations and analyses being continued for a period of six 
months. 
TABLE I].— CHANGES IN NITROGEN, CALCIUM AND PHOSPHORUS COMPOUNDS 
IN WHote MILK CHEESE. 
#3 2 II SESS SEIT AS TR IGRI a 


Water- mee i 
soluble soluble alkali 
nitrogen nitrogen neutral- Meiers Waren 
ue ot cheese expressed | expressed Lactose ized by Cate édluble 
as per- as per- in water- 205; 
when analyzed, centage centage cheese. extract cheese P? OF in 
of total of total from 100 expressed cheese, 



nitrogen nitrogen grams of as in CaO. 
in cheese. | in cheese. cheese. 
Per ct Per ct Per ct. Gc Per ct Per ct 
When whey was 
drawn*—...... 6.11 8.02 1.10 36 0.17 0.15 
When put to pressf. 4.68 14.33 1.70 100%) 7. oe 0.54 
PLOTS eee a eee 5.05 75.26 1.05 120 0.43 0.56 
GullGurs ea kee! bers. 5.48 71.54 0.68 120 0.48 0.61 
DO NOUTS canons <iese ie 5,00 65.16 0.68 120 0.50 0.63 
dL 2H ROULS fe.) oteetet eyes. 5.45 70.65 0.68 136 0.54 0.57 
IN Sry oKOKBR ay, aba tones ee 5.58 65.56 0.58 136 0.58 0.58 
TL SSnOUTS .. we bos hic 6.58 64.81 0.58 LOG. |e ae cence 0.61 
AMS Soh Gl oReeies Cit: Cleat 7 0.58 152 0.65 0.67 
A"GANVS cdtepicoo itis « 9.11 45.31 0.50 160 0.64 0.64 
Wee Kmaeitege ane vxare 11.02 44.62 0.10 164 ° 0.65 0.72 
D2 WECKS  sndeaeies ot 18.60 46.51 0.07 190 0.66 0.74 
POMEL S hes aueee cers tae 28.68 45.89 OU econ eae ae 0.75 0.78 
ASN ONTHS Bie hos. 34.39 40.87 0 230 0.82 0.82 
OMNOVEUS 4. s kes a Sle: 5933 34.24 0 212 0.76 Osis 
GiMGn ENS ab ae oes 43.22 21 61 0 180 als 3 Spe cep une 


* Gave strings one-eighth inch long on hot iron. 
{ Gave strings one inch long on hot iron. 
The results in Table II are summarized as follows: 
(1) The proportion of nitrogen in cheese that is present in 
water-soluble form remains quite uniform the first day and then 
slowly increases. As compared with the two skim-milk cheeses 
in the first experiment, the water-soluble nitrogen in this whole- 
milk cheese becomes somewhat greater in amount during the 
period for which a comparison can be made. 
(2) The percentage of nitrogen in salt-soluble form increases 
rapidly. The maximum indicated by our results was not as 
high as in the case of the first experiment. After three hours a 
decrease appeared to begin and this continued during the six 
months of our study. 
