New YoRK AGRICULTURAL EXPERIMENT STATION. 49 
obtained with special precautions to avoid undue contaminations. 
The chloroform was always added in quantities greater than 
would be readily absorbed by the milk and, owing to its high 
specific gravity, the excess of chloroform settled toward the 
bottom of the vat, but the stirring which accompanied the process 
of manufacture tended to keep it distributed. A considerable 
amount of chloroform was retained in the finished cheese. When 
2 per ct. by volume was placed in the milk, there was found 
approximately 6 per ct. by weight of chloroform in the cheese; 
while, with 5 per ct. by volume in the milk, 15 per ct. by* weight 
remained in the cheese. Thus about 20 per ct.-of the chloroform 
added to the milk was recovered in the cheese. 
The cheese remained in the press 18 to 24 hours, when it was 
removed and sampled for analysis. The above-mentioned amounts 
of chloroform were present at this time. The cheese was now 
placed in a container supplied with chloroform and held at 15.5° 
C. (60° F.). This container consisted of a bell jar or carefully 
soldered galvanized-iron can inverted over the cheese and fitting 
into a broad'groove in a heavy wooden base. This base had 
been boiled in paraffin to fill all of the pores and melted paraffin 
was used to seal the cover into the groove in the base, thus 
reducing the loss of chloroform and moisture to insignificant 
amounts. At regular intervals the container was, opened and 
Samples taken for analysis with a sterilized cheese-trier. To 
replace the small amount which had been lost. by leakage and 
evaporation, chloroform was added to a dish within the container 
at the time of each examination. 
' The results of such examinations of a number of cheeses are 
given in Table IX. 
TABLE [X.— GERMS PER GRAM IN CHLOROFORMED CHEESE. 


















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