188: LEPURT OF THE CHEMICAL DEPARTMENT OF THE 
~ 
cheese is made, 3.5 lbs. of chloroform were added to 125 lbs. of 
night’s and morning’s milk having the degree of acidity suitable 
for Cheddar cheese-making. One-half ounce of Hansen’s 
liquid rennet was added at 88° F. (81° C.), and the cheese made 
as described above. One-half of the resulting curd, without 
salting, was pressed into form of a Young America cheese. On 
the third day it was found to centain 35 per ct. of water and 15 
per ct. of chloroform. 
As a basis for comparison there is also given the analysis ofa 
normal cheese ripened at the same temperature and haying 
originally about the same percentage of moisture. However, 
Since under normal conditions the moisture in a cheese rapidly 
decreases, while in the chloroform cheese this factor remains 
practically constant, there is also given the analysis of a 
chees* normal in every way except that it was coated with a 
layer of paraffin to lessen the loss of moisture. 
TABLE VI.—COMPARISON OF NORMAL CHEESES, CURED WITH AND WITHOUT 
PARAFFIN COVERING, WITH A CHEESE MADE AND CURED WITH 
CHLOROFORM. 
Total water-soluble nitrogen formed for 100 lbs. nitrogen in cheese. 
es 
CONDITIONS OF CURING. 2 weeks, 1 month. 2months. 6months. 12 months. 15 months. 
Cheese No. 381A, 
cured under nor- 
mal conditions. . 2150 18.50 20.10 83.70 37.30 38.66 
Cheese No. 31B, 
covered with 
Mee ITE Cae sie r es 12.50 19.30 25.40 37.80 40.90 44.14 
Cheese No. 304A, 
made and cured 
with chloroform 5.30 5.70 8.20 14.50 22.60 27.70 




In Tables VI, VII, VIII and IX, the figures given for total 
rater-soluble nitrogen represent the amount rendered soluble 
after the cheese was taken from the press. Samples of the 
green cheese fresh from the press were analyzed, and it was 
found that the amount of soluble nitrogen varied considerably 
in different cheeses. Therefore, for the sake of more accurate 
comparison, the amounts of water-soluble nitrogen found in the 
