68 STORRS AGRICULTURAL EXPERIMENT STATION. 
curd distinctly acid in reaction to litmus. ‘The fat undergoes 
some slight changes, but the precipitated casein undergoes a 
very marked modification. 
Practically no change takes place in the cheese, except the 
development of acid during the first twelve days. ‘Then the 
curd begins to soften and is gradually changed from an insolu- 
ble lump into a soft, creamy mass, almost entirely soluble in 
water. This change starts at the outside and progresses in- 
ward towards the center until the whole mass has been acted 
upon. 
This change in the curd is probably due to one or more en- 
zymes produced by the molds growing on the cheese. These 
enzymes begin their activity at about the fruiting time of the 
molds (about the twelfth day). They have not been separated 
as yet, but the evidence at hand seems to indicate the presence 
of both tryptic and peptic-like enzymes. 
Some idea of the changes that take place can be obtained 
from the following table: 












TABLE I0. 
co) ant) HW mn) co) 
7) ao o TH n 
& | =U 5 VU ~~ Vv om UV -v 
w Or) ene, Se wo gv ae) 
> 0.5 =| B.S an aSs5 
g ou n UV n vd ee veo 
: = £ wy fa) ow es 
TAABORATORY No. | %, a oe pea aH = av 
oO fos] UVgd Voe oe “4: a 
‘ = d= UO a) B) ow 
i 36 Ono a° 5 ao A nO 
ee te Bl Bob le Be “§ 
| a Ava Ra Aap 7, Py ew 
25a, - - - 444) I 2293 0.40 On32 Og 0.00 
25 b, - - - - 3 2753 0.41 O.4I O2e 0.00 
2Ora 12 - - - 5 2.51 0.39 0.45 Of2F 0.00 
25 Cah - - - 6 2ST Sane Ag 0.54 O27 0.00 
2010: 45 - - ae 7 aa 0.39 0.52 O27 0.00 
yas fogs ie . - - 8 2,92 0.43 0.53 0.26 0.00 
26.6) w= : - “aA ETO 2.81 0.67 Chee} G38 0.00 
25. 'D,: 93 - : - IL 2.92 0.62 iis 0.61 0.00 
23a,‘ - - . - 12 2.90 0.63 0.69 O59 0.00 
27C¢, - ; i ss 14 202 san O.57 1.65 0.48 0.00 
20 Dat ae : Vets 2-005 e029 1.76 0.48 0.01 
29a, - : - ao EC) 2.65 0.34 Le50 0.43 0.02 
28c, - - : ; 20 2.90 Only 1.85 0.42 0.06 
29 b,* - - : 21 2.65 0,13 1.79 0.48 0.06 
Lays Ue - - 28 2¢01s a1) eiey 2.09 0.46 0.21 




* This series of cheeses went bad with bacteria after this sample was taken. For 
comparison the analysis of another cheese, No 14, is given, 
+ Not determined. 
