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AND PROPERTIES
OF THE
SOLUBLE COMPOUND
IN CHEESE.
BY LUCIUS
(From
the Chemical
L. VAN
SLYKE
Laboratory
ment
ALFRED
W. BOSWORTH.
for publication,
February
Agricultural
Experi-
4, 1913.)
2 Ibid.,
3 Ibid.,
Chem. Journ.,.xxviii,
xxxiii, p. 461, 1905.
xxxviii, p. 383, 1907.
p. 411, 1902.
231
(Received
AND
BRINE-
232
The Brine-Soluble
Compound in Cheese
Technical
6 Technical
Bulletin
Bulletin
233
TABLE
Comparison
of changes
in
I.
pm cent
Cheddar
Camembert
Cheddar
Camembert
Cheddar
Camembert
Cheddar
3.13
6.72
96.00
94.00
68.87
4.39
43.09
trace
trace
27.96
17.76
24.47
trace
24.28
In order to throw further light on the character of the brinesoluble compound, a study was made of the solvent effect of several different chlorides. One kilogram of Cheddar cheese was
ground fine, thoroughly mixed, and then 25-gram portions were
ground with sand, placed in bottles and extracted with water in
the manner described in the preceding paragraph.
The residues
were then extracted with solutions of chlorides and the results
given in the following table were obtained.
The solutions of the
salts were used in such strengths that 1000 cc. contained equivalent gram molecules. In the case of the weakest solution, extraction was continued as long as appreciable amounts of protein
were obtained in the extract, 4000 cc. being used; the results in
these cases are given for each 1000 cc. of extract as well as for the
total.
Twenty-five grams of cheese were ground with sand and extracted with water at about 55C., using 150 cc. portions until the
extract amounted to 1000 cc. The residue, containing the brinesoluble substance, was placed in a dialyzing apparatus and allowed
to dialyze to insure the removal df all soluble calcium.
Sodium
chloride was then added to the contents of the dialyzing tube,
which was then placed in a beaker of water and allowed to remain
four hours. Upon adding ammonium oxalate to some of the water
in the beaker, a precipitate of calcium oxalate appeared.
This
result leads to the belief that the Ca is present in combination in an
insoluble form and that an interchange takes place between it and
Na, when the insoluble compound is treated with NaCl solution.
The Brine-Soluble
234
Compound in Cheese
TABLE
II.
.__--
1.0
0.8
0.6
0.4
-__
50.47
50.47
45.95
44.52
63.81
43.33
lost
23.57
0
0
0
0
0
0
0
0
1000
1000
1000
1000
47.62
13.33
2.95
trace
--
49.05
10.48
4.10
trace
40.95
13.90
2.00
trace
---___-~
4.00
5.24
4.29
0
0
0
0
4ooo
/ 63.90
63.62
-------~
56.85
___
-..
..---
Tot.al.
cheese.
67.62
65.24
56.43
51.19
1000
1000
1000
1st
2nd
3rd
4th
in
63.57
69.29
56.19
51.43
1L
0.2
0.2
0.2
0.2
.___
compound
235
236
SUMMARY.
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