June is, 1914 
Ripening of Cheddar Cheese 
197 
ANALYSIS OF THE DECOMPOSITION PRODUCTS OF STERILE MILK 
In Table II are given the quantities of the various substances found 
in 300 c. c. of the sterile milk after incubation for four months. 
Tabi,K II. — Decomposition products found in 300 c. c. of sterile milk 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity. 
Flask 1. 
Flask 2. 
Average. 
Total volatile acids. 
n. 763 
5- 748 
5- 566 
. OOO 
. OOO 
.449 
•954 
.685 
. OOO 
. OOO 
12.567 
5-348 
6. 756 
. OOO 
. OOO 
.463 
. 650 
. 600 
. OOO 
. OOO 
12. 164 
5-548 
6. 160 
. OOO 
. OOO 
• 456 
. 802 
. 640 
. OOO 
. OOO 
Formic acid. 
Acetic acid. 
Propionic acid. 
Butyric acid. 
Caproic acid. 
Acids from alcohols. 
Acids from esters. 
Succinic acid. 
Total lactic acid. 
Racemic lactic acid. 
Active lactic acid. 
The occurrence of formic and acetic acid in the controls may be due 
to the decomposition of lactose in the process of sterilization. Formic 
acid, at least, has been observed in milk heated for some time at high 
temperature (Cazeneuve and Haddon). 
The cultures of Streptococcus b x (Table III) were 8 weeks old when 
analyzed. Tittle digestion of the medium was apparent. The medium had 
a clean, sweet, fruity, or nutty taste and odor, was gray white in color, 
and somewhat slimy. This organism was present in the cheese to the 
extent of 10,000,000,000 per gram when isolated. The cheese was 77 
days old when examined. It had a very mild Cheddar flavor, which 
developed late in the curing, and it afterwards developed a good sharp 
flavor. 
TablF III .—Substances formed by the action of Streptococcus b± 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask 1. 
Flask 2. 
Total volatile acids . 
52. 689 
. OOO 
49 - 9 2 ° 
2. 575 
. OOO 
. 194 
. 769 
,850 
. OOO 
Trace. 
54 - 930 
. OOO 
50. 810 
4. 120 
. OOO 
. OOO 
. 621 
. 840 
. OOO 
. OOO 
12. 164 
5 - 548 
6. 160 
. 000 
. 000 
.456 
. 802 
. 640 
. 000 
. 000 
40.525 
- 5 - 548 
43 - 760 
2 - 575 
42. 766 
- 5 - 548 
44- 650 
4. 120 
Formic acid . 
Acetic acid . 
Propionic acid . 
Butyric acid . 
Caproic acid . 
Acids from alcohols . 
Acids from esters. 
. 210 
. 200 
Succinic acid . 
Total lactic acid . 
Racemic lactic acid . 
Active lactic acid. 
1 
