New York Agricultural Experiment Station. 187 



of the milk and the expulsion of whey take place more slowly 

 than in normal cheese. The expulsion of the whey is especially 

 prolonged because of the absence of acid, and the moisture con- 

 tent of the resulting cheese may be somewhat higher than in 

 a flrst-class normal Cheddar. After the whey is drawn and the 

 curd is fairly well drained, it is put to press with or without 

 previous salting. 



In making more than a dozen of these cheeses at different 

 times, we have added to the milk from 2 to 5 per ct. of chloro- 

 form by volume, and we find that the percentage of chloroform 

 by weight in the resulting cheese mass is about three times the 

 figure given for the milk. 



The cheese is kept continuously under pressure 18 to 24 hours, 

 and is then transferred to a room with a temperature varying 

 only one or two degrees from 60° F. (15.5° C.) and placed under 

 a bell jar in an atmosphere of chloroform. The moisture of 

 cheese under bell jars remains fairly uniform. 



After testing a number of receivers we have settled upon bell- 

 jars, or carefully soldered cans which are inverted over the 

 cheese, and fit into a groove in a heavy wooden base. . The base 

 is first boiled in paraffin to fill all the pores, and melted paraffin 

 is used as a seal in fastening the cover into the grooves, thus 

 reducing the loss of chloroform and moisture to insignificant 

 amounts. 



At regular intervals the cover is moved and samples taken 

 with a sterilized tryer for chemical and bacteriological analysis. 

 The former includes a quantitative determination of the chloro- 

 form present in the cheese. To replace the small amounts lost 

 by leakage and evaporation, measured amounts of chloroform 

 are added to a dish within the container at the time of each 

 examination. 



DECOMPOSITION IN CHEESE UNDER CHLOROFORM COMPARED WITH 



that IN NORMAL CHEiESE. 



In order to get an idea of the changes brought about by the 

 combined influence of all the enzymes present at the time a 



