20.4 _ Report OF THE CHEMIST OF THE 
2. Influence of Cheddar process on composition of cheese. 
a. Fat.—The cheese made by the Cheddar process contained a 
larger proportion of water and a correspondingly smaller pro- 
portion of fat than the cheese made by the stirred-curd 
process. 
b. Casein and albumen.— The increase of water retained in the 
cheese by the Cheddar process caused a corresponding diminu- 
tion in the proportion of casein and albumen in the cheese. 
3. Influence of Cheddar process on yield of cheese. 
a. In both trials, the Cheddar process made a larger amount of 
marketable cheese, producing one pound more of cheese from 100 
pounds of milk than did the stirred-curd process. 
CoMPARISON OF COMMERCIAL AND HoME-MADE RENNET-EXTRACT. 
In the two experiments, in which comparisons were made, no 
difference, in any respect, could be noticed that could be attrib- 
uted to difference in the rennet-extract used. 
CHANGES 'TAKING PLACE IN THE RIPENING OF CHEESE. 
1. Total loss of weight in ripening. 
a. The loss of weight varied, for the first five weeks, from 6.58 
pounds to 9.30 pounds for each hundred pounds of cheese. 
2. Changes of fat due to ripening. 
a. There was a mechanical loss of fat, the exact amount of 
which was difficult to determine. 
3. Changes of case due to ripening. 
a. There was practically no appreciable loss of casein during 
the first five weeks. | 
b. Analysis of two green cheeses indicated between one and two 
per cent of albumen in the cheese. 
c. There appeared to be a general tendency for the insoluble 
casein to become less in quantity and for the soluble nitrogen 
compounds to increase. 
d. The soluble nitrogen compounds showed a tendency to 
increase more rapidly in the cheeses containing the larger amounts 
of fat. 
