190 Repokt of the Chemical Department of the 



The results of the examinations are shown below: 



Table VII. — Comparison of Chloroform Cheeses Made with and 



WITHOUT Lactic Acid. 



Total water-soluble nitrogen formed for 100 lbs. nitrogen in cheese. 



Conditions of Making r- , 



AND Curing. l month. 2 months. 3 mouths. 6 months. 9 months. 12 months. 



Cheese No. 30A, 



made and cured 



with chloroform. 5.70 8.20 11.60 14.50 19.50 22.60 



Cheese No. 32A, 



made and cured 



with chloroform 



and lactic acid. 5.70 9.40 14.00 20.60 23.20 31.65 



It will be seen that in cheese 32A the amount of soluble nitro- 

 gen is greater than in .30A after the first month and continues 

 to become greater up to the end of 12 months, the age of 32A 

 at its last anah'sis. This more rapid ripening in 32A took place 

 in spite of the fact that only one-half as much rennet was used 

 in 32A as in 30A. Acid appears to favor enzyme action. 



INFLUENCE OF SALT UPON ENZYME ACTION. 



In the two preceding experiments it has been noted that 

 one-half the curd was pressed without salting and the results 

 previously given represent the changes taking place in unsalted 

 cheese. However in the manufacture of Cheddar cheese, salt is 

 never omitted and, in order to make the comparison between 

 the chloroform cheese and normal cheese complete, the aduition 

 of salt is required. 



In each of the two experiments, one-half of the curd was 

 salted just before putting to press, the first receiving 2 ounces 

 and the second 2\ ounces. In each case the percentage of chlo- 

 roform and water was essentially the same as in the correspond- 

 ing unsalted portion. The results of analysis are shown in the 

 following table. To facilitate comparison, the results from the 

 unsalted portions are also repeated. 



