New YorK AGRICULTURAL EXPERIMENT STATION. 171 
albuminum chloride. Osborn has also shown that edestin, the 
globulin of hempseed, is capable of combining with acids in 
several different proportions, forming salts having different prop- 
erties. Panormoff® also has recently described definite com- 
pounds formed by egg-albumin with different acids. So far as 
we are able to learn, no similar work with milk-casein or with 
paracasein (milk-casein coagulated by rennet and constituting a 
large proportion of cheese-curd) has been done. The nearest 
any one has come to touching this specific line of work was in the 
case of Danilewsky‘, whe, in his preparation, by use of hydro- 
chloride acid, of what he called pure casein, actually prepared a 
mixture of the salts of this proteid, one of which is soluble in 50 
per ct. boiling alcohol, while the other is insoluble. From this 
behavior, he concluded that milk-casein consists of two proteids. 
Reference will again be made to this. 
In our early work relating to the study of chemical changes 
taking place in cheese during the process of ripening or curing, 
we mixed the cheese thoroughly with sand by grinding in a mor- 
tar and completely extracted this with water at 131° F. (55° C.). 
The residue, insoluble in water, was then treated with a 10 per ct. 
solution of sodium chloride at 104° F. (40° ©.) for the purpose 
of removing any hetero caseose formed during the ripening pro- 
cess. Chittenden’ had shown that, in a peptic digestion of casein, 
hetero-caseose was formed only in small amounts. When, by our 
extraction of fresh or partly ripened cheese with dilute salt solu- 
tion, we obtained amounts of proteid, representing often as high 
as 40 per ct. of the total nitrogen present in the cheese, it became 
apparent that we were acaling with some compound other than 
hetero-caseose. 
DISCUSSION OF EXPERIMENTS. 
OCCURRENCE OF THE SALT-SOLUBLE PRODUCT IN CHEESE MADE IN THD 
PRESENCE OF CHLOROFORM WITH AND WITHOUT ACID. 
e 
(1) Without acid.— Cheeses were made from milk which had 
been previously heated to 208° F. (98° C.) for the purpose of 
"Ann. Report of Conn. Agr. Exp. Sta. 23: 402 (1900). 
6 Jour. d. Russ. Phys. Chem. Gesellsch., 31: 556. 
Zeit. f. Physiol. Chem., 7: 433 (1883). 
8Studies in Physiol. Chem. Yale Univ. 2: 156 (1885-6). 
