180 REPORT OF THE CHEMIST OF THE 
the milk sugar, with the development of acid, goes on very 
rapidly. It was hoped that, by making a set of cheeses without 
the addition of a starter and omitting the ripening process in the 
milk, and by taking samples at short intervals a set of figures 
could be obtained showing the decrease in the milk sugar, the 
development of acidity, and the changes which the paracasein 
undergoes. 
A set of cheeses was made in this manner and the figures 
obtained are given in Table V. 
TABLE V.— CHANGES IN THE SALT-SOLUBLE COMPOUND, THE LACTOSE AND 
THE ACIDITY IN CAMEMBERT CHEESE MADE WITHOUT STARTER. 
eee 







a Toten persis 
Total Bee [Ss ae or tae | Acidity 
: soluble total Sugar water 
he ahs Age of curd. a ab nitrogen} nitrogen im extract oe Eee 
‘ otcaxe in in salt- | cheese. | of 100g. | 2, y_16 
S€- | cheese. | soluble cheese 3 
form. as N-10. 
Per ct Per ct. Per ct Per ct. OE Gc 
LD ein.  LStnda ye a) 3 hours... 1.20 0.08 2.50 3.94 14.0 8.0 
Hpom. Istiday..%, 7 Nourse: 1.78 0.06 pe 2.68 14.0 end 
Ssp. mi. istiday..... TAshours.. iawele ao 0.06 3.43 2.19 y2ee0 6.0 
Mavi. 2d- daw.es: Tp hours 1.78 0.08 4.48 1.81 1920. ie ee 
eat. 2G ayvals.: 19 hours... ; 1.90 0.04 Die AAL 1.89 | D4 he hes Ga ete 
Oras mn J2diday.2) 4 reo ours. 1.99 0.04 2.04 1376 4720 nis et 
Ip. 2d davias. 24 NOUrs... + Dias LOZ 44.89 Lote 95. .0. he 2 eee 
Dipoemo2zdidaye. a dsol hours, 2.09 1.92 91.87 1.48 110:.0 | eee 
OD. Mice. Gay vy we 35 hours... 2.45 0.91 37.14 ile ge io 11.5 Ones eer ates 
Olas musdiday. te. 47 hours... 2.28 0.86 eed nae 0.88 L832. OMe Rec 
9a.m. 4th day... @ichours: ss. 2.20 0.68 30.91 0.72 147. OU ee ee 
O'a.m.d5th day. - 95 hours... 2.63 0.77 29.28 0.50 167,QAa ieee tree 
9a. m. 6th day...| 119 hours... PAE 0.92 36.65 0.48 182.2045 aes eee 
9.a.m. 7 th day...| 143 hours... 2.93 OR2L 9 122 0.47 152: Oy eee eae 
iam LOL idaryie ey aheas ee cies ce eh tines ee aie | oe et | ee a trace jesse 



The rennet was added to the milk at 10.00 A. M. March 10, 1906. 
In this case a sample was secured showing 91.87 per ct: of 
the total nitrogen in the salt-soluble form. This percentage 
rapidly decreased, going down as low as 4.39 per ct. of the total 
nitrogen. The question at once came up as to what causes this 
double change in the paracasein. _ 
According to VanSlyke and Hart® the salt-soluble compound 
was thought to be base-free paracasein. Now if this is true we 
should expect all the calcium of the calcium paracasein to be 
split off from it and formed into calcium lactate which is soluble 
in water and would therefore be found in the water extract. 
That this is not the case will be seen by a glance at Table IV. 
There it is shown that all the phosphorus present in the cheese 

NY. AgrlL vb xpteosta: iGehevad Bul. 261. 
