ISLW YoKK Agkiclltukal Expkkiment Station. 189 



green clieese have been deducted and so are not included in the 

 figures presented in these tables. 



The data in Table VI show that at the end of one month the 

 water-soluble nitrogen in the normal cheese was more than 

 three times that contained in the chloroform cheese; gradually 

 the difference decreased until at the end of 15 months the total 

 decomposition in the case of the chloroform cheese amounted to 

 27.7 per ct. of the total nitrogen, while in a normal cheese of the 

 same age the amount was 38.66 per ct. The enzymes present in 

 this cheese were therefore able under favorable circumstances 

 to accomplish about 72 per ct. as much decomposition of casein 

 as occurred in a normal cheese. That they accomplish this 

 fraction of the work under ordinary conditions does not neces- 

 sarily follow. These results show merely that the peculiar con- 

 ditions of manufacture in the presence of chloroform were not 

 such as to prevent the enzymes from rendering cheese-casein 

 soluble. 



INFLUENCE OF SMALL AMOTDsTS OF ACID ON ENZYME ACTION. 



In the ordinary process of manufacture there is a gradual 

 formation of acid within the mass through the action of becteria. 

 In the preceding experiment acid was necessarily absent. To 

 remedy this, another cheese was made like the preceding, except 

 that lactic acid was added. 



As before, 3.5 lbs. of chloroform were added to 125 lbs. of 

 night's and morning's milk, sufficiently acid for cheese-making. 

 This was curdled by one-quarter ounce of Hansen's liquid rennet 

 added at 86° F. (30° C). After cutting the curd and applying 

 heat, pure lactic acid was added in small quantities at a time 

 until the whole amounted to nearly .2 per ct. of the milk used. 

 One-half of the resulting curd, unsalted, was pressed into a 

 Young America cheese which, fresh from the press, contained 

 32 per ct. of water and 15 per ct. of chloroform. 



