Kew York Agricultural Experiment Station. 193 



Making a detailed comparison, we note the following points: 



(1) In the normal cheese at the age of one month, the amount 

 of amides was 1.8 lbs. for each pound of albumoses and pep- 

 tones. This ratio increased until at nine months it was 8.7, 

 nearlj' five times as great as at the end of one month. 



(2) In the chloroform cheese, the amount of amides was not 

 quite one-fourth of the amount of albumoses and peptones at the 

 age of one month. The relative amount slowly increased, until 

 at the end of nine months the amount of amides was nearly 

 equal to that of albumoses and peptones, 



(3) In chloroform cheese, no ammonia had appeared at the 

 end of nine months; in the normal cheese, nearly one per ct. of 

 the total nitrogen was present as ammonia at the end of one 

 month and this amount steadily increased. - 



From these results it is seen that, in a normal cheese, the 

 amides steadily increase, while the albumoses and peptones 

 increase for some months and then decrease. In a chloroform 

 cheese, the different classes of compounds under discussion all 

 increase continuously from the beginning for many months. 



In normal cheese, traces of ammonia appear at an early stage 

 of ripening, while, in chloroform cheese, the first traces usually 

 appear only after the lapse of six months or more, and the in- 

 crease is very slow, so that even after a year only minute 

 amounts are present. 



FoT these data it appears that there is some agent at work in 

 normal cheese which is not active in cheese made with chloro- 

 form. Just what this additional factor is our present data do 

 not explain, but our efforts are being directed to the task of 

 identifying this agent. 



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