New York AGRrIcuLtTuRAL Experiment STATION. 187 
of the milk and the expulsion of whey take place more slowly 
than in normal cheese. The expulsion of the whey is especially 
prolonged because of the absence of.acid, and the moisture con- 
tent of the resulting cheese may be somewhat higher than in 
a first-class normal Cheddar. After the whey is drawn and the 
curd is fairly well drained, it is put to press with or without 
previous saiting. 
In making more than a dozen of these cheeses at different 
times, we have added to the milk from 2 to 5 per ct. of chloro- 
form by volume, and we find that the percentage of chloroform 
by weight in the resulting cheese mass is about three times the 
figure given for the milk. 
The cheese is kept continuously under pressure 18 to 24 hours, 
and is then transferred to a room with a temperature varying 
only one or two degrees from 60° F. (15.5° C.) and placed under 
a bell jar in an atmosphere of chloroform. The moisture of 
cheese under bell jars remains fairly uniform. 
After testing a number of receivers we have settled upon bell- 
jars, or carefully soldered cans which are inverted over the 
cheese, and fit into a groove in a heavy wooden base. The base 
is first boiled in paraffin to fill all the pores, and melted paraffin 
is used as a seal in fastening the cover into the grooves, thus 
reducing the loss of chloroform and moisture to insignificant 
amounts. 
At regular intervals the cover is moved and samples taken 
with a sterilized tryer for chemical and bacteriological analysis. 
The former includes a quantitative determination of the chloro- 
form present in the cheese. To replace the small amounts lost 
by leakage and evaporation, measured amounts of chloroform 
are added to a dish within the container at the time of each 
examination. 
DECOMPOSITION IN CHEESE UNDER CHLOROFORM COMPARED WITH 
THAT IN NORMAL CHEESE. 
In order to get an idea of the changes brought about by the 
combined influence of all the enzymes present at the time a 
