New York AGRICULTURAL EXPERIMENT STATION. 189 
of treatment in the usual normal manner employed in manu- 
facture. At different intervals, samples of curd were taken in 
order to determine the amount of salt-soluble compound 
present; also, samples of whey were taken at the same time for 
the purpose of determining the amount of milk-sugar. The 
changes took place rather slowly in this instance, owing to the 
fact that the milk was more than usually sweet for cheese. 
making purposes; that is, it was so fresh as to contain only 
small amounts of lactic acid at the start. 
We present here our results in tabular form. 
TABLE IX.— INCREASE OF SAL'tT-SOLUBLE COMPOUND IN CURD WITH 
DECREASE oF MiLK-SuGAR IN WHrEy. 



en seee 
2 2 30 ota ° T f 
Lele eld Sh de ee alkowacat Remarks. 
salt-soluble in whey. 
compound. 
Rennet added at 
9.30 a. m. | 
Reclock 2.01... 5.0 4.75 | Curd did not string. 
12 o'clock m....... Gobi Sprseairy Curd just began to string. Whey 
removed from curd. 
4o’clock p.m.... 31.7 1.83 | Curd formed strings 1 inch long. 
Curd put in press. 




The results in this table show that as the amount of salt- 
soluble compound present in the curd increased, the curd 
acquired the property of forming longer strings on the hot iron. 
That this was due to the increase of salt-soluble compound is 
confirmed by the fact that the unsaturated salt of casein lactate 
itself, when isolated from curd or cheese, forms on hot iron beau- 
tiful, fine, silky threads, of almost any length desired. The 
same is true also of the product artificiaily prepared. 
(2) “ Breaking-down” process in curd due to formation of un- 
saturated paracasein lactate. 

After the whey is removed from 
the curd in the process of cheese-making, the curd is “ packed ” 
or “matted,” that is, piled in a heap, and kept in this condition, 
with occasional repacking, until it has gone through the regular 
