REPORT OF THE CHEMICAL 
DEPARTMENT. 

Pee OY Or. SOME OF THE SALIS 
FORMED BY CASEIN AND PARACA- 
SEIN WITH ACIDS: THEIR: RELA- 
TIONS TO°“-AMERICAN ~CHEDDAR 
ee ey Eee 

L. L. VAN StykkE AND FE. B. Harr. 

SUMMARY. 
1. The object of the work described in this bulletin is to study 
the real function of acids in relation to the important changes 
taking place in cheese-curd during the cheddar process of cheese- 
making. 
2. In examining cheese for hetero-caseose by extraction with 
dilute solution of common salt, a body was found in quantities 
so large as to indicate that it was some compound other than 
hetero-caseose. 
3. In studying cheese made with and without the use of lactic 
acid, the salt-soluble product was discovered to be present in very 
large quantities only when acid was used, being practically 
absent, or present in very small proportions, when no acid was 
used. 
4, In normal cheese the salt-soluble product is always found, 
but in varying quantities, being largest usually in new cheese, 
*A reprint of Bulletin No. 214, 
