i : fr ” i ag S ee us : is | Ne . Se Reitade ay tO Shy 
Report of THE CHEMIST OF THE ee 

Aes 

TABULATED GeNERAL SuMMARY. = 2 2 
I ounds of casein in 100 pounds of green cheese. / 
Ble ORE EE ae ES ea a re s 
+ ‘ @ Fy 1 
Pe) 
Least. Greatest. Average, fe R : 


—|§ OO ——™ 

Beacon Gf 1699... Sapo! | ..es| 98.18 | 26.10 |) 34a 80m 
Season of 1893: ee =a 
Stone’s factory....... Uh Woe ole he RP Sci ee iada where Ri eam tena 23.68 
Morya factory: jhtsai’s Wc ssn <trsleins Lode neh aes Ome 24s 70 23.32 
Forty-eight factories........... cp Kye fe aeRO re Bb 78 23.39 7 
mvermge Tor: 1892 and 1893). . 1... > .%) hs ne ete ul ea ehnssre 23.72 ie 
Se 
yc 
ms 
a. During the seasons of 1892 and 1893 the amount of casein “fe 
in 100 pounds of green chese varied from 20.8 to 26.11 ee hod 
and averaged 23.72 pounds. _ ait 
~b. The variation from month to month was less than in case Rs 
of the fat and was caused by the same conditions that produced — # 
the variation in fat. . oes 
By casein is meant all the nitrogen compounds of the cheese, fs 
whether soluble or insoluble. The soluble and insoluble por- 
tions of the nitrogen compounds were determined separately in 
1892, but not in 1893, since nothing new was to be learned by ~ 
their further determination. For the results of the work done 
in 1892 relating to soluble and insoluble casein in green cheese, | 
see Bulletin 50, pages Goa ° 
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5. Revation or Fat to Casrrn In Cures—E Maver rrom Norman 
» y , a 
Mix. ; ‘ fae 
- 
Since the amount of albumen in cheese is very small we can on 
properly speak of the nitrogen compounds in cheese as consist- a : 
ing of casein, as we have done above and shall continue to ae in be : 
studying the composition of green cheese. _ Sone 

