102 RkPORT of TirE CuKMIOAL DtiPAKTME.VT OF THIC 



uiidei'takiDg the work. We have additional experimental work 

 under way for the purpose of testing these results more rigidly. 



DIFFERENCE IN CHARACTER OF CHEMICAL CHANGES IN NORMAL AND 



IN CHLOROFORM CHEESE. 



An examination of the detailed data secured with normal and 

 with chloroform cheese shows clearly a marked difference in the 

 character of the changes taking place in the soluble niti-ogen- 

 compounds. This difference is seen if we study the amounts of 

 albumo'ses and peptones in relation to amides, and also the 

 relative amounts of ammonia found. 



The following tabulated comparison in case of cheese 34C and 

 34B, which were made with and without chloroform from differ- 

 ent portions of the same milk, illustrate the points in question. 



Table IX. — Showing Difference in Character of Chemical Changes 

 IN Normal and in Chloroform Cheese. 



Character of Cheese. Age. 



Months. 



Cheese 34C — normal 1 



Choese 3-lB — chloroform 1 



Normal cheese 1V> 



Chloroform cheese IV2 



Normal cheese SY2 



Chloi'oform cheese 3Y2 



Normal cheese 5I/2 



Chloroform cheese 0V2 



Noi-mal cheese 7 



Chloroform cheese 7 



Normal cheese 9 



Chloroform cheese 9 



stated in a general way, these results show (1) that, in cheese 

 made and cured with chloroform, the amount of albumoses and 

 peptones is largely in excess of the amount of amides; (2) that 

 the reverse is true in normal cheese; and (3) that ammonia 

 appears in normal cheese much earlier and in larger quantities 

 than in chloroform cheese. 



