174 Report OF THE CHEMIST OF THE 
TasBLE II.—Amounr or SAut-SoLuBLE PRopuUcT IN CHEESES AT 
DIFFERENT AGES. 

Salt-soluble lt-soluble | Water-soluble i 
POA Acecricesl “eautTOzes | cnifrpmeny «ull. cMitPOReBy 4 | UU attaneenall 
number of a de Dp t as, expressed as pram tab drag thes expressed as 
of cheese. i aba ier ole ercentage percentage of ent 
total nitrogen Pp & total nitrogen pencenrags 
in cheese. of cheese. in cheese. of cheese. 
54 1 days css 58.7 2.08 6.78 0.240 
54 1 month.,.. 42.4 1.58 19.30 0.718 
54 a. Montug: .. 33.4 1.31 26 .02 1.020 
31-A | 2 weeks....| 40.7 1.50 15.50 0.569 
31-B 2 weeks.... 42.8 1.58 | 16.50 0.608 
31-C | 2 weeks....! 37.4 | 1.38 16.10 0.584 
31-D | 2 weeks....| A ON 1.49 15.80 0.589 
38-A  3'months.. .| 16.48 | 0.58 37.22 1.310 
38-B 3}months. Pa 17.60 0.63 25.48 1,270 
38-C 3 months.. .| 19.19 0.71 32.16 1.190 
38—D | 3months... 21.96 0.83 29 .90 1.130 
38-A | 9 months... 13.43 0.54 53.24 2.140 
38-—B | 9months...! 14.29 0.57 47.75 1.910 
38-C | 9months.. .| 18.46 0.74 45 .64 1.830 
38-D | 9months...! 18.44 0.78 40.91 1.730 



An examination of Table II indicates a general tendency for 
the amount of nitrogen present in cheese in the form of the salt- 
soluble product to decrease ag the cheese advances in age. 
An examination of the last two columns of figures shows that, 
as cheese increases in age, the amount of nitrogen in the form 
of the water-soluble product increases. The fact that the water- 
soluble nitrogen in cheese increases while the salt-soluble product 
decreases strongly suggests that this Grogress in proteolysis takes 
place at the expense of the salt-soluble product. However, we 
are not inclined to assert positively that such a relation exists 
until we have perfected to our satisfaction the method for esti- 
mating the salt-soluble product. In cheese No. 54, one of our 
latest experimental cheeses, our method of extraction was under 
better control and the figures obtained are entirely consistent with 
the view that proteolysis in cheese commences with the salt- 
soluble product. However, the main point to which we wish to 
call attention in connection with Table II is that in freshly-made 
cheddar cheese the salt-soluble product forms a large part of the 
nitrogen-compounds of the cheese. 
ES ee ee eS 
