19U Report oF THE CHEMICAL DEPARTMENT OF THE 
The results of the examinations are shown below: 
TABLE VII.—COMPARISON OF CHLOROFORM CHEESES MADE WITH AND 
WITHOUT LACTIC ACID. 
Total water-soluble nitrogen formed for 100 lbs. nitrogen in cheese. 
CONDITIONS OF MAKING -————-——— ee a eee 
AND CURING. 1 month, 2 months. 38months. 6months. 9months. 12 months. 
Cheese No. 304A, 
made and cured 
with chloroform. 5.70 8.20 11.60 14.50 19.50 22.60 
Cheese No. 32A, 
made and cured 
with chloroform 
and lactic acid. 5.70 9.40 14.00 20.60 23 .20 31.65 







It will be seen that in cheese 32A the amount of soluble nitro- 
gen is greater than in 30A after the first month and continues 
to become greater up to the end of 12 months, the age of 32: 
at its last analysis. This more rapid ripening in 32A took place 
in spite of the fact that only one-half as much rennet was used 
in 832A as in 380A. Acid appears to favor enzyme action. 
INFLUENCE OF SALT UPON ENZYME ACTION, 
In the two preceding experiments it has been noted that 
one-half the curd was pressed withcut salting and the results 
previously given represent the changes taking place in unsalted 
cheese. However in the manufacture of Cheddar cheese, salt is 
never omitted and, in order to make the comparison between 
the chloroform cheese and normal cheese complete, the addition 
of salt is required. 
In each of the two experiments, one-half of the curd was 
salted just before putting to press, the first receiving 2 ounces 
and the second 23 ounces. In each case the percentage of chlo- 
roform and water was essentially the same as in the correspond- 
ing unsalted portion. The results of analysis are shown in the 
following table. To facilitate comparison, the results from the 
unsalted portions are also repeated. 
