178 Report of the Ct-temical Department of the 



If we compare the two cheeses in question with reference to 

 the data contained in the preceding table, we notice: 



(ist) In respect to the water-sokible compounds of nitrogen, 

 the two cheeses did not differ greatly, the slight difference being 

 in the favor of the chloroformed cheese. Ordinarily we should 

 expect the normal cheese to form soluble nitrogen compounds 

 with somewhat greater rapidity than the cheese containing 

 chloroform. Two conditions that were present furnish an ex- 

 planation of these unexpected results. In the first place, some 

 of the creosote used in coating the normal cheese diffused into 

 tlie body of the cheese and exerted some antiseptic influence, 

 retarding enzyme and bacterial activity and giving proteolytic 

 results lower than we commonly find in :ase of normal cheese. 

 In the second place, the chloroformed cheese contained about 

 TO per ct. more water than the normal cheese. We have in our 

 unpublished records numerous data vvdiich establish the fact that 

 increase of moisture in cheese very noticeably increases the 

 amount of water-soluble nitrogen compounds formed in a given 

 time. The difference in results of the last analyses was made 

 more favorable to the chloroformed cheese, since it was a month 

 older. 



(2nd) After the first month, the amount of amido compounds 

 formed in the normal cheese was greater than in the chloro- 

 formed cheese. 



(3rd) In the normal cheese, annnonia was formed, though 

 somewhat less in amount than under conditions entirely normal; 

 while in the chloroformed cheese no trace of ammonia was 

 formed. 



(4th) We have previously" pointed out that the formation of 

 water-soluble nitrogen compounds in cheese-ripening appears to 

 take place at the expense of the paracasein monolactate (soluble 

 in dilute solution of sodium chloride). The figures in the pre- 

 ceding table furnish confirmatory evidence of this, since the 

 paracasein monolactate diminislies at the same time the water- 

 soluble nitrogen increases. 



■^N. Y. AgT. Exp. Sta. Bull. No. 214, p. 60 (1902) 



