New York Agricultural Experiment Station. 171 



PRODUCTION OF CARBON DIOXIDE IN 

 CHEESE CONTAINING CHLOROFORM. 



In the cheese containing chloroform, 

 we planned to suppress all biological 

 activity. In order to ascertain how com- 

 pletely we succeeded in this respect, Mr. 

 John Nicholson, the assistant bacteriolo- 

 gist of the Station, made bacteriological 

 examinations from time to time. His re- 

 sults showed that the cheese was prac- 

 tically sterile throughout the entire period 

 of the investigation. 



The quantity of carbon dioxide pro- 

 duced by this cheese amounted only to 

 about 0.019 gram^ a day during the first 

 week, after which it fell off rapidly, the 

 amount during the third week being less 

 than 0.003 gram a day. At the end of 

 three weeks, carbon dioxide practically 

 ceased to be formed. The total amount 

 of carbon dioxide produced by this 

 cheese was 0.205 gram, about three- 

 fourths of which was given off during 

 the first nine days. 



In the accompan}'ing diagram, we 

 show in graphic form the amounts of 

 carbon dioxide produced by the two 

 cheeses during the period of investiga- 

 tion. 



PROTEOLYTIC END-PRODUCTS IN THE 

 NORMAL CHEESE. 



At the end of 2>^ weeks, the normal 

 cheese was taken from the bell-jar, the 

 covering of vaseline and creosote re- 

 moved, and also the entire outer rind of 

 the cheese to the thickness of about one- 

 half an inch. The remainder of the 

 cheese was cut into small pieces and dried 

 at 140° F. (60° C.) for several days. It 

 was then broken into finer particles by 





