166 Report oF THE CHEMICAL DEPARTMENT OF THE 
eifect upon the antiseptic value of chloroform. (38) Chloroform 
is shown to be somewhat more effective in repressing bacterial 
activity than ether or a mixture of chloroform and ether, with- 
out interfering with enzyme action. (4) Formalin appears to 
restrain enzyme activity much more than does chloroform. 
V. Connection between bacteria in the udder and enzymes wm the 
milk.—Examination of milk drawn from different quarters of the 
udder with all necessary precautions shows that there is an 
apparent relation between the number of bacteria in the udder 
and the rapidity with which soluble nitrogen-compounds are 
formed in the milk. 
VI. Ripening process in normal cheese and in cheese made with 
chloroform.—(1) Method of manufacture. Chloroform is intro- 
duced into milk at beginning of operation of cheese-making, 
using 4 or 5 per ct. of chloroform for the milk employed. The 
cheese thus made contains 12 to 15 per ct. of chloroform. It 
is then kept in an atmosphere of chloroform. All bacterial 
action can thus be prevented. (2) Chemical changes in cheese 
under chloroform compared with the normal cheese. In normal 
cheese, more soluble nitrogen is formed than in cheese made 
and cured with chloroform; the soluble nitrogen at the end of 
a year being about 387 per ct. in normal cheese and less than 23 
per ct. in chloroform cheese. The amount of soluble nitrogen 
formed in chloroform cheese is regarded as representing work 
. done by enzymes present in the milk when made into cheese. 
(3) Influence of acid upon enzyme action. Two-tenths of one 
per ct. of lactic acid added in the operation of making cheese — 
with chloroform increased the amount of soluble nitrogen in 
a marked degree. (4) The use of salt retards the ripening of 
cheese to a degree quite marked. (5) Difference in character of 
chemical change in normal and in chloroform cheese. (a) In 
normal cheese the proportion of amides is large in comparison 
with albumoses and peptones. In chloroform cheese the reverse 
is true. (b) In chloroform cheese little or no ammonia is formed, 
while in normal cheese ammonia appears early and increases 
steadily. 
