igo Report of the Chemical Department of the 



pears to depend upon the presence of acid, resulting in the formation 

 of paracasein monolactate. 



X. Rennet-enzyme and commercial pepsin act essentially alike in 

 forming- soluble nitrogen compounds, when compared with each other 

 in the case of cheese, milk and paracasein dilactate. 



XI. In the case of both rennet-enzyme and commercial pepsin, the 

 chemical work performed by the ferments is confined mainly to the 

 formation of the paranuclein, caseoses and peptones, while only small 

 amounts of amides are formed, and no ammonia. 



XII. Rennet-enzyme is really a peptic ferment. 



XIII. Salt, in the proportions found in normal cheese, appears to 

 have little effect upon the action of rennet-enzyme in cheese-ripening. 

 The experiments on this point are, however, not regarded as con- 

 clusive. 



XIV. The abnormal conditions present in many of the experi- 

 ments, such as pasteurized milk, calcium chloride and chloroform, 

 would tend, if they had any efifect at all, to decrease the digestive 

 action of rennet-enzyme. Our results, therefore, may properly be 

 regarded as representing the minimum effect of rennet-enzyme in 

 cheese-ripening. 



XV. The digestive action of rennet-enzyme does not appear to 

 extend to the formation of compounds that produce the flavor of 

 cheese. 



