New York AGRICULTURAL EXPERIMENT STATION. 193 
Making a detailed comparison, we note the following points: 
(1) In the normal cheese at the age of one month, the amount 
of amides was 1.8 lbs. for each pound of albumoses and pep- 
tones. This ratio increased until at nine months it was 8.7, 
nearly five times as great as at the end of one month. 
(2) In the chloroform cheese, the amount of amides was not 
quite one-fourth of the amount of albumoses and pe tones at the 
age of one month. The*relative amount slowly increased, until 
at the end of nine months the amount of amides was nearly 
equal to that of albumoses and peptones. 
(8) In chloroform cheese, no ammonia had appeared at the 
end of nine months; in the normal cheese, nearly one per ct. of 
the total nitrogen was present as ammonia at the end of one 
month and this amount steadily increased. 
From these results it is seen that, in a normal cheese, the 
amides steadily increase, while the albumoses and peptones 
increase for some months and then decrease. In a chloroform 
cheese, the different classes of compounds under discussion all 
increase continuously from the beginning for many months. 
In normal cheese, traces of ammonia appear at an early stage 
of ripening, while, in chlorofcrm cheese, the first traces usually 
appear only after the lapse of six months or more, and the in- 
crease is very slow, so that even after a year only minute 
amounts are present. 
For these data it appears that there is some agent at work in 
normal cheese which is not active in cheese made with chloro- 
form. Just what this additional factor is our present data do 
not explain, but our efforts are being directed to the task of 
identifying this agent. 
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