

284 Report oF THE CHEMIST OF THE 
4. Loss of fat m ripening of cheese. ce 
There was practically no loss of fat in five months. 5 a & 
5. Loss of casein in ripening of cheese. a. 
In every case there was a loss of casein (nitrogen compounds) _ 
varying in amount from 0.9 to 2.2 pounds for 100 pounds of | ~ 
cheese, and averaging 1.48 pounds; this was equivalent to from 
4 to 7.83 per cent of the total casein in the cheese, with an 
average of 6.15 per cent. 
6. Changes in form of casein in ripening of cheese. ‘sy 
1. In every case the amount of soluble nitrogen compounds 
increased very much in five months. In the cheese, when green, © — 
the amount of nitrogenin soluble form varied from 0.1 to 0.26 
pounds in 100 pounds of cheese, and averaged 0.16 pounds, 
which is equivalent to from 3.12 to 7.19 per cent of the 
total nitrogen in’ the cheese, with an average of 4.23 per cent. 
When five months old, the amount of soluble nitrogen varied 
from 0.98 to 1.7 pounds in 100 pounds of cheese and averaged 
1.24 pounds, which is equivalent to from 28.57 to 47.33 per cent 
of the total nitrogen in the cheese, with an average of 35.52 
per cent. . 
2. The cheese, when green, contained no nitrogen in the form = 
of amide compounds, while, at five months, there were contained es 
from 0.26 to 0.5 pounds in 100 pounds of cheese, with an aver- : 
age of 0.39 pounds, which was equivalent to from 7.58 to 
13.93 per cent of the total nitrogen in the cheese with an average 
of 11.66 per cent. | 
3. The cheese, when green, contained no nitrogen in the form 
of ammonium compounds, while, at five months, there were con- 
tained from 0.078 to 0.126 pounds in 100 pounds of cheese, 
with an average of 0.103 pounds, which was equivalent to: ae 
from 2.42 to 3.51 per cent of the total nitrogen in the cheese, _ ; 
with an average of 2.92 per cent. Bi 
4. The cheese, in the manufacture of which the largest amount 
of rennet was used, contained considerably more of the soluble 
nitrogen compounds than did any other cheese at five months. , 
_ 5. The cheese made from partially skimmed milk contained the 
smallest proportion of soluble nitrogen compounds at five months, 

