
Pounds oF So_uBLE NirrocEN | PounDs oF SoLUBLE_ NITROGEN 
COMPOUNDS IN 100 Pounps OF COMPOUNDS IN 106 PouNDS OF © 






CHEESE. . ToTaL CASEIN, Etc. — 
NUMBER OF Si) a4 | eg ae 3 @a | 3g | og 
EXPERIMENT. g oo ae ou @ os | am oF 
aa oe OULD baie aa oo os @ 
e | de | see| eoe| & | 32 | 3221 ee8 
dma? et a ag.) a? | se 
1 hi Serie gaan a J. eee nto 567 tee 6 | 1536 Le 
Zoeve veep) Vile's os) ieee omeeumnen? 6 O45 ea 8) 14 re eee 
<a eNO Sa Be cet Oo wmea 6.02 | Sienna 1S 23.5 
Be) aa eo OL ST ORR ae 5.70 6 Oe eeeipae 225 1 24.0 
; TUR are evel Sel an Oo Cappo. 1 4,12) 0 52 ise 16.5 
" CNR?) Ate 1.14 |.1.90 4.56 | 4.11 5.8.) (S285 eee aioe is 
\ TG Cae Sip ples |S eles Utah ee. OOO aan 2. 2b3 60 3050 
os Nae see ei]: ves + Waele emery (|) GAS es 6.9°| 3157 (age 




We notice the following points of interest : 
1. In the fourth and sixth experiments, in which the cheese was 
analyzed as soon as taken from the press, we see that the amount 
of nitrogen compounds soluble in water is 157 and 1.14 per 
cent of the cheese. This, doubtless, represents the amount of 
albumen of the milk which was retained mechanically in the 
cheese. This constitutes six or seven per cent of the nitrogen 
- eompounds (the casein and albumen together) in the green 
-cheese. 
2. There appears to be a general tennaoe s in the soluble nitro- 
gen compounds to increase in quantity as the cheese becomes~ 
older. | : 
3. If we examine the last two columns in the above table we 
can see that there appears to be a tendency for the nitrogen com- 
pounds to become soluble more rapidly in those cheeses that con- 
tain the largest amount of fat. Leaving out the fifth and sixth 
experiments, the tendency appears to be quite marked. In the 
first cheese the fat was least; in the seventh and eighth, most; in 
_ the first cheese the proportion of soluble nitrogen compounds is 
| a - least, while in the eighth case it is most; and intermediate in the 
other cases. Ph eae ‘ 
_ If future work should prove that this is a general tendency it In" 
the ripening of cheese, it would have a very important bearing 
upon ie question of skim-cheese and rich cheese. The more 







