188 litPoRT OF THE Chemical Department of the 



cheese is made, 3.5 lbs. of chloroform were added to 125 lbs. of 

 night's and morning's milk having the degree of acidity suitable 

 for Cheddar cheese-making. One-half ounce of Hansen's 

 liquid rennet was added at 88° F. (31° C), and the cheese made 

 as described above. One-half of the resulting curd, without 

 salting, was pressed into form of a Young America cheese. On 

 the third day it was foimd to contain 35 per ct. of water and 15 

 per ct. of chloroform. 



As a basis for comparison there is also given the analysis of a 

 normal cheese ripened at the same temperature and having 

 originally about the same percentage of moisture. However, 

 since under normal conditions the moisture in a cheese rapidly 

 decreases, while in the chloroform cheese this factor remains 

 practically constant, there is also given the analysis of a 

 Ghees'^ normal in every way except that it was coated with a 

 layer of paraffin to lessen the loss of moisture. 



Table VI. — Comparison of- Normal Cheeses, Cured with axb without 

 Paraffin Covering, with a Cheese Made and Cured with 

 Chloroform. 



Total water-soluble nitrogen formed for 100 lbs. nitroRen In cheeRe. 

 CoxDiTioxs OF CuRixo. 2 Weeks. 1 month. 2 months. 6 months. 12 mouths. 15 months. 



Cbeese No. 31A, 

 cured under nor- 

 mal conditiou.s. . 11.50 IS.r.O 25.10 33.70 37.30 3S.66 



Cheese No. 31B, 

 covered with 

 paraffin 12.50 19.30 25.40 37.80 40.90 44.14 



Cheese No. 30A, 

 made and cured 

 with chloroform 5.30 5.70 8 20 14.50 22.60 27.70 



In Tables VI, VII, VIII and IX, the figures given for total 

 water-soluble nitrogen represent the amount rendered soluble 

 after the cheese was taken from the press. Samples of the 

 green cheese fresh from the press were analyzed, and it was 

 found that the amount of soluble nitrogen varied considerably 

 in different cheeses. Therefore, for the sake of more accurate 

 comparison, the amounts of water soluble nitrogen found in the 



