388 



EXPEKIMENT STATIOIST RECOKD. 



on the ripening of cheese (E. S. R., 12, p. 682) the author made a study of the influ- 

 ence of the enzyms galactase, pepsin, and trypsin in Emmenthaler cheese. Ten hters 

 of milk was used in the manufacture of each cheese, and with the samples indicated 

 it was heated to 90° C. and rapidly cooled to 35° C. 



The cheeses were examined after 4 months, the results being reported in tables 

 showing the soluble nitrogen, the nitrogen of decomposition of allAiminoid l)odies in 

 percentages of total nitrogen, the acidity, milk sugar, taste, and the result of a bacte- 

 riological examination. 



in the experiment with galactase 200 cc. of the enzym obtained by the method of 

 Babcock and Russell was added to the milk for each cheese, together with the rennet 

 and a small amount ( if calcium chlorid. The results are shown in the following table: 



Influence of galactase in ripening cheese. 



A second series of experiments was carried out with pepsin, using 25 gm. of a com- 

 mercial preparation per 100 liters of milk. The examination of the cheeses was made 

 after 4 months, as in the previous case. The results are shown in the following table: 



Influence of pepsin in ripening cheese. 



A later series of experiments was carried out using 25 gm. of a commercial prepara- 

 tion of trypsin per 100 liters of milk. The action upon cheese made from milk not 

 heated was very pronounced. The results are shown in the following table: 



Influence of trypsin in ripening cheese. 



