New York AGRICULTURAL EXPERIMENT STATION. 191 
TABLE VIII.—COMPARISON OF CHEESES MADE AND CURED WITH CHLORO- 
FORM, SALTED AND UNSALTED. 
Total water-soluble nitrogen ee for 100 Ibs. nitrogen in pene” 
CONDITIONS OF CURING, oF mo. 2mos. 3 mos, leas 9 mos, 122mos. 15 mos, 
(1) Without lactic acid: 
Cheese No. 30A, made 
and cured with chloro- 
form—not salted...... 5.70 8.20 11.60 14.50 19.50 22.60 27.70 
Cheese No. 30B, same 
as 30A, but salted..... 2.25 8.20 5.50 7.80 11.60 17.20 24.00 
(2) With lactic acid: 
Cheese No. 32A, made 
and cured with chloro- 
form and lactic acid— 
not salted..... ts mae 5.70 9.40 14.00 20.60 28.20 31.65 
Cheese No. 32B, same 
as.32A, but salted.... 3.00 4.90 6.70 9.75 12.45 19.65 
From the results here given it is seen that salt in the propor- 
tion usually present in cheese exerts a strong repressing influ- 
ence upon the activity of the enzymes present. On comparing 
this effect of salt in the case of the cheese containing added acid 
with the cheese in which acid was omitted, it is seen that acid 
favored enzyme action here also as well as in unsalted cheese. 
The results of our work up to this time appear to show, (1) that 
the use of chloroform excludes bacterial action in milk and 
cheese and limits the work of ripening to those enzymes con- 
tained in milk when made into cheese; (2) that the presence of 
salt noticeably decreases the effect of such enzymes; (38) that 
the presence of two-tenths of one per ct. of lactic acid increases 
the ripening action, at least of rennet enzymes; (4) that the 
percentage of cheese-casein made soluble by the enzymes under 
consideration in nine months (which may be regarded as the 
extreme limit of the commercial life of Cheddar cheese, kept 
under usual conditions) is about 12 per ct., or one-third the 
amount of soluble nitrogen found in normal cheese; and (5) that 
the amount of ripening caused by enzymes present in the milk 
when made into cheese is apparently more limited than was 
previously supposed. 
We may say that the limited part apparently taken by such 
enzymes in ripening cheese is a result we did not anticipate when 
