448 
Journal of Agricultural Research 
Vol. XI, No. 9 
SUMMARY 
(1) Proteolysis in skim milk was completely inhibited by 1 per cent 
of chloroform and by 15 per cent of sodium chlorid. Galactase can not 
act in normal butter because of the high salt content. 
(2) In the separation of milk the factors which increase the percentage 
of casein in the total nitrogen also increased the galactase content. 
The ripening of cream did not increase the rate of proteolysis. 
(3) No oxidase was found in milk or butter. 
(4) Only one sample of butter gave any evidence of lipase at the 
end of four days at 40° C. 
(5) The enzym content of butter is very small, because of the high 
dilution in fat. Expressed on the basis of total nitrogen the butter 
examined contained as much galactase as fresh whole milk, twice as 
much catalase, but only one one hundred and sixtieth as much perox¬ 
idase. 
(6) The cold storage of butter weakens the peroxidases, but has little 
effect on the catalase and galactase. 
(7) Enzyms are present in butter in such small amounts and under 
such unfavorable conditions for enzym activity during cold storage 
that they need not be considered as a factor in the deterioration of 
butter during storage. 
LITERATURE CITED 
(1) Babcock, S. M., and Russell, H. L. 
1897. unorganized ferments of milk: a new factor in the ripening of 
CHEESE. In Wis. Agr. Exp. Sta., 14th Ann. Rpt., [i 896]/97, p. 161-193, 
fig. 14-15. 
(2) ---and Vivian, Alfred. 
1898. distribution of galactase in cow’s milk. In Wis. Agr. Exp. Sta., 
15th Ann. Rpt., [18971/98, p. 87-92, fig. 13. 
( 3 ) - 
1898. properties of galactase: a digestive ferment of milk. In Wis. 
Agr. Exp. Sta,, 15th Ann. Rpt., [18973/98, p. 77-86. 
( 4 ) - 
1899. influence of galactase in the ripening of cottage cheese. In Wis. 
Agr. Exp. Sta., 16th Ann. Rpt., [i 898]/99, p. 175-178. 
(5) -and others. 
1899. THE ACTION OF PROTEOLYTIC FERMENTS ON MILK, WITH SPECIAL REFERENCE 
TO GALACTASE, THE CHEESE-RIPENING ENZYME. In Wis. Agr. Exp. 
Sta., 16th Ann. Rpt., [18981/99, p. 157-174* fig- 3 I_ 42. 
(6) Barthel, Christian. 
1910. METHODS USED IN THE EXAMINATION OF MILK AND DAIRY PRODUCTS. 
Translated by W. Goodwin. 260 p., 65 fig. London. 
(7) BunzEl, H. H. 
1914. A simplified and inexpensive oxidas^ apparatus. In Jour. Biol. 
Chem., v. 17, no. 3, p. 409-411, 1 fig. 
(8) Euler, Hans. 
1912. general chemistry of the Enzymes. Translated by T. H. Pope. 
3 2 3 P*> 7 fig* New York, London. 
