186 Report oF THE CHEMICAL DEPARTMENT OF 1HE 
many of these bacteria are able to bring about the liquefaction 
ef gelatin, a fact which suggests that they have played a part in 
enzyme formation within the udder. However, it is impossible 
to assign even an approximate value to the work performed by 
bacteria within the udder in the production of their enzymes, 
until we understand the conditions which relate to the normal 
formation of galactase. | 
V. COMPARISON OF RIPENING PROCESS IN CHEESE 
MADE WITH CHLOROFORM AND IN NORMAL 
CHEESE. 
Previous attempts to study the part played by enzymes in 
cheese ripening have proceeded indirectly by a study of enzyme 
action in milk or have been carried out with cheese in a frag- 
mentary manner. In addition to the early work of Adametz, 
sabcock and Russell report that they have observed the changes 
that have taken place at the end of about a year in a cheese 
containing chloroform. They also added rennet to milk con- 
taining ether and determined the general changes taking 
place in the coagulum. Jensen” also reports the changes taking 
place in a cheese to which he had added trypsin and ether. How- 
ever, So far as we can learn, no cheese has, hitherto, been pre- 
pared under conditions essentially normal except for the 
presence of an anesthetic, and been kept for a long period com- 
pletely under the influence of that anesthetic, with systematic 
chemical and bacteriological examinations at frequent intervals. 
METHOD OF MANUFACTURE AND SAMPLING. 
The preparation of a chloroform cheese presents no extreme 
difficulties. Chloroform added directly to the milk tends to 
settle to the bottom but the stirring which accompanies the 
manufacture serves to keep it distributed without any consider- 
able loss from evaporation. The addition of rennet at 84 to 
88° F. (29 to 31° C.), cutting and heating to 98 to 100° F. (87 to 
88° C.), proceed in the usual way, except that both the curdling 
4aJensen, Vidskr. for Fysik. og Kemi, 2:02-114 (1897). 
