New York AGRICULTURAL EXPERIMENT STATION. 163 
TABLE VI.— CHANGES IN CALCIUM AND PHOSPHORUS COMPOUNDS IN CHEESE. 




















24 oO 445 8 fe oo a ! ak Ur a) as 
eS (eg [See [=8 [go] 35 [eee 
oO : 1 Teed » oO 
BS |seS/Obs 123 | S8O/"s (S98 " 
og | 8ad/S8° | 58 | 8a] 8S] fas : 
a Pet, RO oad ak Hau aoc] 89°F 
Age of cheese when | ¢9 | 29/248 | OG |" 'd| oom | sa al g | 2 
analyzed. om) oo eo hele om) nod}/24g| ERK wS o = 
8 eG ee oot Be Ol ant ot gs aL ce ie eee 
g2.| 228) 9909) “9 .| SES] S09/8_ Fo} © 29 
20O/ $86) 5808/80] e848) 55g] FES) € | §8 
230 B80) Raa sicioy O85 Bad, O8 870. ce bic 
5 S e a Ay 5 Ay < = 
Per ct.| Per ct.| Per ct. | Per ct.| Per ct.| Per ct.| Per ct. | Per ct.| Per ct. 
When curd wascut...| 0.35) 0.19} 54.28) 0.53] 0.37 33} 89.19) 0.89 : 
When whey was 
Mrawie eds silts 0.56; 0.25) 44.64) 0.73) 0.48] 0.46) 95.83] »«1.29) 0.52 
When putin press.... 1.00) 0:55; 55.00) 1.06)) 6:63) 7 0.51) 80:95]. 3251]> 1.64 
BOROUTS Sy oteos he se | 0.94, 0.64! 68.09 +.09) 0.65) 0.58] ° 89723)" 2-96) 21756 
WE IWOUTSA ila. « 2 bidolsic 0.94) 0.72) 76.60 L. 13)» 0:69}. .0:959), 85.51 2, SAL tL ae, 
Bourse tsi) ko). 0.93) 0.71 76.34; 1.10) 0.66) 0.65) 98.48} 2.52, 1.56 
Geramairsset dias 6% 0.93} 0.67) 72.04) 1.11} 0.67} 0.69} 100.00) 2.88 1.72 
EAS CCOh bg ae 0.93} 0.69} 74.19 1.15} 0.69} 0.69} 100.00 2.80, 1.32 
PEA hoes: fo. Cl. oa 0.94) 0.72) 76.60 Pith O66ee0- 674 100: OO) e272 ee 1670 
MG PRMOUTS= ise sc.-o4 5 od 0.94; 0.69 73.40 Le 1O)0.67/- 0266) 10000F 2. 60r4 172 
Poile gh ato} be ge ae ea re *0.94; 0.66) 70.21 1.11] 0.68! 0.66} 100.00} 2.86: 2.40 
£5.10 RS Ae eee 0.94) 0.71 LOTS JZ Osos Osos) LUO OU ent 1.96 
ANG SERED: Fie ie~s oh les 0.97) O.71 73 9 Wed Si 10. Gale Ona! 200,00) 2 62.792 736 
WIC EKe Lin y ss 5k TOGA OM oles OS 280 LalLOl OL Goh 0764) 1O0T00)4) 22657 ae OZ 
MEMIEOKS! rth e utele sacs O29 Flac Ooi 81 7b2 1.10} 0.64) 0.63} 100.00} 3.00, 2.08 
RCC KSge oss a. 6 es 0.94) 0.73 77.66 1.1Q) 0.64) 0.63) 100.00 Aiea | 1.64 
PPaa@mtilay ike... ieee. 1.03] 0.76 73.79 1.12) 0.66) 0.64; 100 00 2.91 2.00 
JAveassahelits. (ea 71.07) .0.72| 67.29)| 0.99) 0.54) 0.65) 100.00} 2.88' 2.08 
SrmOnths', 2002.0 s sls < 1.14) 0.78) 68.42 1.05) 0.59) . 0-74] :100.00).. 2.98...2.16 
ASIMOTGHSE Als che apace op EROU OFFS 73 272 1.08; 0.63) 0.64! 100.00 raid 1.98 




* CaO in salt-extract in two days equals 0.25 per ct. of cheese. 
ft CaO in salt-extract in two months equals 0.30 per ct. of cheese. 
A study of the data in Tables V and VI suggests the follow- 
ing summary of results: 
(1) The results agree with those previously obtained as re- 
gards the amount of water-soluble nitrogen in cheese during its 
early ‘history. 
(2) We were successful in getting a sample of cheese when 
the insoluble nitrogen had been nearly all converted into salt- 
soluble nitrogen. In 9% hours after the cheese was put in press, 
we found that 96 per ct. of its total nitrogen was salt-soluble, 
or, stated another way, that all of the nitrogen originally in- 
soluble had become salt-soluble. This dropped rapidly in the 
next few hours. 
(3) The acidity of this cheese, when put in press, was some- 
what less than that found in the other experiments. At the end 
of 9% hours, it had reached about the same point as in most 
of the other cases. However, it did not later become as great as 
in the preceding experiments. It would appear as if the maxi- 
mum amount of salt-soluble nitrogen is formed when the water- 
