D7O%) 18 REPORT OF THE CHEMIST OF THE 
TABLE I1V.— CHANGES IN SOLUBILITY OF CHEESE CoMPpouNDS DurING EARLY 





RIPENING. 
Ss Per- Per- Per- Per- 
5 centage centage Per- centage centage 
g Total of total | of total | centage of in- of total 
3 solids nitrogen | nitrogen | of total organic CaO 
a Age of curd. in in in ash P, O; soluble 
2 ; cheese. water- salt- soluble soluble 2 tH 
a. soluble soluble | in water. in water. 
5 form. form. water. 
a 
Per ct. Per ct. Per ct. Per ct Per ct Per ct 
Os HRA Ry il PAN ae an PR Ae Dae ha a 21.59 van OF) 6.72 2) detonate ae 
2 QENOULS oe Mn ee 26.46 11.02 3494 44 23 Lo0Do 39.02 
3 BH UELO UTR sare ae ee 29.46 8.43 SeeS Do.oo 76.47 39.53 
4 Te NOUTS) oe ie S2.04 TRAD) 16.04 70.70 102.80 64.44 
Dawe uehours enemies oe 38.15 7.96 54.72 76.42 94.87 82.22 
Ghadeshoursi omen ae 40.17 8.53 28.91 78.73 100.00 95.35 
Wal Laei hours ope cick 42.22 4.63 16.67 83.74 100.00 95.75 
Sil elOe NOULS.c pee Avie 4.39 11.40 75.40 100.00 97.62 
ORS ISs Ours: ie, ee 42.02 7.98 15.02 1. hey Fo ee 
LOM 20svhours lee. ee 44.42 4.84 15152 88 .24 sc eee 100.00 
Lu 2a hours ee ALeTL 5.26 12.28 Vicwe Kae ee St. 100.00 
12 21 davsy ors tine 42.70 5210 4.39 7(.12000 nee 100.00 
13 OMS aS eae cen Miu ieee 63.37 6.56 6.56 61 OSGi ae ae 100.00 



CHANGES IN THE MILK SUGAR. 
The curd soon after being formed contained 4.10. per ct. 
sugar. After being placed in the forms and whey allowed to 
drain away the sugar content is found to be 5 per ct. From 
this time the amount of sugar present is found to decrease. Dur- 
ing the first 24 hours some of the loss is due to drainage of whey. 
CHANGES IN THE PHOSPHORUS. 
With this change in the sugar is noticed an increase in the 
amount of water-soluble phosphorus. The lactic acid, as formed 
by bacterial action on the milk sugar, unites with part of the 
calcium of the insoluble phosphates, forming calcium lactate 
and soluble calcium phosphate (CaH,P.,O,). 
ACIDITY, 
Along with the decrease in sugar and increase in soluble phos- 
phates is noticed an increase in the acidity of the water extract 
.of the cheese. This acidity is not due directly to the lactic acid 
formed, for the lactic acid is not present as free acid but as 
calcium lactate. The acidity is due to phosphates formed by the 
partial decalcification of the insoluble phosphates by the lactic 
acid. 
In studying the changes in the phosphorus it was noticed that 
the maximum acidity of the cheese was reached at the time 
