New York Agricultural Experiment Station. 191 



Table VIII. — Comparison of Cheeses Made and Cured with Chloro- 

 form, Salted and Unsalted. 



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



From the results here given it is seen that salt in the propor- 

 tion usually present in cheese exerts a strong repressing influ- 

 ence upon the activit^^ of the enzymes present. On comparing 

 this effect of salt in the case of the cheese containing added acid 

 with the cheese in which acid was omitted, it is seen that acid 

 favored enzyme action here also as well as in unsalted cheese. 



The results of out work up to this time appear to show-, (1) that 

 the use of chloroform excludes bacterial action in milk and 

 cheese and limits the work of ripening to those enzymes con- 

 tained in milk when made into cheese; (2) that the presence of 

 salt noticeably decreases the effect of such enzymes; (3) that 

 the presence of two-tenths of one per ct. of lactic acid increases 

 the ripening action, at least of rennet enzymes; (4) that the 

 percentage of cheese-casein made soluble by the enzymes under 

 consideration in nine months (which may be regarded as the 

 extreme limit of the commercial life of Cheddar cheese, kept 

 under usual conditions) is about 12 per ct., or one-third the 

 amount of soluble nitrogen found in normal cheese; and (5) that 

 the amount of ripening caused by enzymes present in the milk 

 when made into cheese is apparently more limited than was 

 previously supposed. 



We may say that the limited part apparently taken by such 

 enzymes in ripening cheese is a result we did not anticipate when 



