1G6 Report of the Chemical Department or the 



effect upon the antiseptic value of chloroform. (3) Chloroforra 

 is shown to be somewhat more effective in repressing bacterial 

 activitv than ether or a mixture of chloroform and ether, with- 

 out interfering with enzyme action. (4) Formalin appears to 

 restrain enzyme activity much more than does chloroform. 



y. Connection hetween bacteria in the udder and enzymes in the 

 milk. — Examination of milk drawn from different quarters of the 

 udder with all necessary precautions shows that there is an 

 apparent relation between the number of bacteria in the udder 

 and the rapidity with which soluble nitrogen-compounds are 

 formed in the milk. 



VI. Ripening process in normal cheese and in cheese made icith 

 chloroform. — (1) Method of manufacture. Chloroform is intro- 

 duced into milk at beginning of operation of cheese-making, 

 using 4 or 5 per ct. of chloroform for the milk employed. The 

 cheese thus made contains 12 to 15 per ct. of chloroform. It 

 is then kept in an atmosphere of chloroform. All bacterial 

 action can thus be prevented. (2) Chemical changes in cheese 

 under chloroform compared with the normal cheese. In normal 

 cheese, more soluble nitrogen is formed than in cheese made 

 and cured with chloroform; the soluble nitrogen at the end of 

 a year being about 37 per ct. in normal cheese and less than 23 

 per ct. in chloroform cheese. The amount of soluble nitrogen 

 formed in chloroform cheese is regarded as representing work 

 done by enzymes present in the milk when made into cheese. 

 (3) Influence of acid upon enzyme action. Two-tenths of one 

 per ct. of lactic acid added in the operation of making cheese 

 with chloroform increased the amount of soluble nitrogen in 

 ' a marked degree. (4) The use of salt retards the ripening of 

 cheese to a degree quite marked. (5) Difference in character of 

 chemical change in normal and in chloroform cheese, (a) In 

 normal cheese the proportion of amides is large in comparison 

 with albumoses and peptones. In chloroform cheese the reverse 

 is true, (b) In chloroform cIkh'sc little or no ammonia is formed, 

 while in normal cheese ammonia ai)pears early and increases 

 steadily. 



