180 Report of the Chemical Departmunt of ihe 



many of these bacteria are able to bring about the liquefaction 

 of gelatin, a fact which suggests that they have played a part in 

 enzyme formation within the udder. However, it is impossible 

 to assign even an approximate value to the work performed by 

 bacteria within the udder in the production of their enzymes, 

 until we understand the conditions which relate to the normal 

 formation of galactase. 



V. COMPARISON OF RIPENING PROCESS IN CHEESE 

 MADE ^^•ITH CHLOROFORM AND IN NORMAL 



CHEESE. 



Previous attempts to study the part played by enzymes in 

 cheese ripening have proceeded indirectly by a study of enzyme 

 action in milk or have been carried out with cheese in a frag- 

 mentarj' manner. In addition to the early work of Adametz, 

 Babcock and Russell report that they have observed the changes 

 that have taken place at the end of about a year in a cheese 

 containing chloroform. They also added rennet to milk con- 

 taining ether and determined the general changes taking 

 place in the coagulum. Jensen" also reports the changes taking 

 place in a cheese to which he had added trypsin and ether. How- 

 ever, so far as we can learn, no cheese has, hitherto, been pre- 

 pared under conditions essentially normal except for the 

 presence of an anaesthetic, and been kept for a long period com- 

 pletely under the influence of that anaesthetic, with S3^stematic 

 chemical and bacteriological examinations at frequent intervals. 



METHOD OF MANUFACTURE AND SAMTLIXG. 



The preparation of a chloroform cheese presents no extreme 

 difficulties. Chloroform added directly to the milk tends to 

 settle to the bottom but the stirring which accompanies the 

 manufacture serves to keep it distributed without any consider- 

 able loss from evaporation. The addition of rennet at 84 to 

 88° F. (29 to 31° C), cutting and heating to 1)8 to 100° F. (37 to 

 38° (\). ]>rof('<*d in the usual way, except that both the curdling 



="JcU!ieu. Tidakr. for Fijsik. oy Kcini, 2:U2-114 (1S9T). 



