370 SCIENCE AND PRACTICE OF CHEESE-MAKING 



the chloroformed cheese in 2 years. The amount of 

 amino acids formed in the chloroformed cheese in 2 

 years was about equal to the amount formed in the 

 normal cheese at 5^ months. 



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

 cheese, the amino acids continuously increase, while 



DIFFERENCE IN CHARACTER OF CHEMICAL CHANGES IN 

 NORMAL AND IN CHLOROFORMED CHEESE 



the caseoses and peptones increase for some months 

 and then decrease. In a chloroformed cheese, the dif- 

 ferent classes of compounds under discussion all in- 

 crease continuously from the beginning for two 

 years and more. In normal cheese, traces of am- 

 monia appear at an early stage of ripening, while, in 

 chloroformed cheese, the first traces usually appear 



