New York AGriccuittruraAL ExperRIMENT STATION. 189 
green cheese have been deducted and so are not included in the 
figures presented in these tables. 
The data in Table VI show that at the end of one month the 
water-soluble nitrogen in the normal cheese was more than 
three times that contained in the chloroform cheese; gradually 
the difference decreased until at the end of 15 months the total 
decomposition in the case of the chloroform cheese amounted to 
27.7 per ct. of the total nitrogen, while in a normal cheese of the 
Same age the amount was 38.66 per ct. The enzymes present in 
this cheese were therefore able under favorable circumstances 
to accomplish about 72 per ct. as much decomposition of casein 
«us occurred in a normal cheese. That they accomplish this 
fraction of the work under ordinary conditions does not neces- 
sarily follow. These results show merely that the peculiar con- 
ditions of manufacture in the presence of chloroform were not 
such as to prevent the enzymes from rendering cheese-casein 
soluble. 
INFLUENCE OF SMALL AMOUNTS OF ACID ON ENZYME ACTION, 
In the ordinary process of manufacture there is a gradual: 
formation of acid within the mass through the action of becteria. 
In the preceding experiment acid was necessarily absent. To 
remedy this, another cheese was made like the preceding, except 
that lactic acid was added. 
As before, 3.5 lbs. of chloroform were added to 125 lbs. of 
night’s and morning’s milk, sufficiently acid for cheese-making, 
This was curdled by one-quarter ounce of Hansen’s liquid rennet 
added at 86° F. (80° C.). After cutting the curd and applying 
heat, pure lactic acid was added in small quantities at a time 
until the whole amounted to nearly .2 per ct. of the milk used. 
One-half of the resulting curd, unsaited, was pressed into a 
Young America cheese which, fresh from the press, contained 
52 per ct. of water and 15 per ct. of chloroform. 
