1992 Report or rakg OCxeurca, DepakrMENT OF THE 
undertaking the work. We have additional experimental work 
under way for the purpose of testing these results more rigidly. 
DIFFERENCE IN CHARACTER OF CHEMICAL CHANGES IN NORMAL AND 
IN CHLOROFORM CHEESE. 
An examination of the detailed data secured with normal and 
with chloroform cheese shows clearly a marked difference in the 
character of the changes taking place in the soluble nitrogen- 
compounds. This difference is seen if we study the amounts of 
albumoses and peptones in relation to amides, and also the 
relative amounts of ammonia found. 
The following tabulated comparison in case of cheese 34C and 
84B, which were made with and without chloroform from differ- 
ent portions of the same milk, illustrate the points in question. 
TABLE IX.—SHOWING DIFFERENCE IN CHARACTER OF CHEMICAL CHANGES 
IN NORMAL AND IN CHLOROFORM CHEESE, 
N, in 
albu- 
moses 
and pep- N. in Ratioo fN. in 
CHARACTER OF CHEESE, Age. tones. amides. (1) to (2). ammontfa 
Months. (1) (2) 
Cheese 34C—normal......ccoees 1 2.00 5.42 1:1.80 .86 
Cheese 34B—chloroform..... Se Purity! | oid 0.86 1:0-.23 0 
Normal cheese *:.0s ots va bev cttae “ALIS 2 61 8.49 1:3.40.. 1.29 
Whloroform cheese .u.e0s sees see, EO TsoL 1.82 10225 0 
MOPrmAl CNEGSET.. «sions she oe vowels tue sds tify 1 GO 1:22.40 3 42.08 
WHlOTOrorm CHEESE”. wee eeecesee OH 70.20 3.22 1:0.31 0 
Normal cheese .......0. ob sate. wine ole FOr 4.97 18.50 1:33..70.. ae 
Chiorgforni cheese *.),. 6.66555 ee 0 54% £12.40 4.73 1:0.39 0 
Normal cheese ....... ayaa iy eae Pe | 3.08 20.10 1:6.50 4.42 
Chloroform cheese ........... pat i 10.90 Simi 1:0.74 0 
Normal cheese ,..... Dik d ace’ bein a oie Lae 2 Oe 23 oO 1:8.70.. 4.8F 
UilGrolLorni Cheese’ os suisse ves cela AvsOseieL COU 1:0.93 0 
Stated in a general way, these results show (1) that, in cheese 
made and cured with chloroform, the amount of albumoses and 
peptones is largely in excess of the amount of amides; (2) that 
the reverse is true in normal cheese; and (3) that ammonia 
appears in normal cheese much eariier and in larger quantities 
than in chloroform cheese. 
