New York AGRICULTURAL EXPERIMENT STATION. 169 
by one of us on camembert cheese, it was found that the salt- 
soluble product became completely insoluble, at which time the 
calcium was entirely water-soluble. Question arises as_ to 
whether the salt-soluble proteid is necessarily free paracasein or 
whether it may not be a calcium salt of paracasein or a mixture 
of free paracasein and calcium paracasein. Another question is 
as to the character of the change in the proteid in going from 
the salt-soluble to the insoluble form. These details we are at 
work on and are encouraged to hope that satisfactory explana- 
tions may be found for these questions. 
Associated with these questions is the characteristic behavior 
of the cheese curd which it manifests in its ductile and plastic 
properties. Has the presence of soluble calcium salts any pe- 
culiar influence upon the curd which accounts for these prop- 
erties, apart from any change in the composition of the proteid 
itself? | | 
It may be further mentioned that the salt-soluble extract of 
cheese is always acid to phenolphthalein and the degree of acid- 
ity is about equal to that shown by calcium paracasein. 
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