162 REPORT OF THE CHEMIST OF THE 
FOURTH EXPERIMENT. 
Since we had failed to take a sample of cheese in the third 
experiment at the time when the nitrogen in the form of salt- 
soluble nitrogen was at or near its possible maximum, another 
experiment was made for this purpose, the results of which are 
embodied in Tables V and VI. The same determinations in 
cheese were made as before and, in addition, those of moisture, 
total ash and soluble ash. The cheese for this experiment was 
made November 15, 1906. 
TABLE V.— CHANGES IN NITROGEN COMPOUNDS AND IN ACIDITY IN WHOLE- 
MILK CHEESE. 



Water- Salt- CINSTO 
soluble soluble alkali 
nitrogen nitrogen neutral- 
Water Total expressed | expressed Lactose ized by 
Age of cheese in nitrogen as per- as per- in water- 
when analyzed. cheese. in cheese. centage centage cheese. extract 
of total of total from 100 
nitrogen nitrogen grams of 
in cheese. | in cheese. cheese. 
Per ct Per ct. Per ct. Per ct. Per ct. Cac 
When curd was cut 13 14.8 Al 4.00 144 
When whey was 
crawl. £0.12 fee: 65.34 2.00 6.00 4.50 2:72 72 
When put in press. 40.00 3.45 HH Arg BU ola lio 88 
QsMOUTSE He eat e 37.85 3.08 4.25 46.46 0.64 136 
ARVNOUTSY Faas ee sc Olena 3.58 4.19 43.02 0.64 96 
MCOUTS Oars he 2e 38.16 3.55 4.79 40.00 0.68 . 96 
RMN OMITS oye acces 388.89 3155 6.48 96.06 0.72 128 
T2ihourse.}. o.5.h 37.70 3.01 4.58 59.57 0.80 144 
Waeehours seh ce Shope 3.61 6.37 65.62 0.80 128 
Lvhehoters'§ § oh... 37.62 3.50 Btal 68 .00 0.76 140 
DiewMOurs. < cblsa 6 37.68 3.45 - 6.09 Saas 03802) a7. anes 
QBS ES RS CTs Sie 37.45 3.79 4.75 68.87 0.36 140 
BNA Slants etenste aus e 35.20 Suto 5.87 46.94 Wes 132 
L'seetels seeexs cf fa ices 35.88 3.63 8.26 43 .80 Ox.22 140 
DIWECKSI ne ictus tte 34.01 3.74 10.16 oi s40 trace 132 
SUWeeks bites 5 sik 35.10 3.70 14.59 49.46 0 132 
Limoncolscetaenis ce 37.24 Shares 16.84 46.79 0 152 
AINOMbOSM. clare cers 36.94 3.62 23.21 47.79 0 156 
GS ANONENS ence ists 34,52 3.67 Datos 42.78 0 164 
4cmmontns set ei eee peo 30.80 3.62 24.31 43.09 0 180 


