New York AGRICULTURAL EXPERIMENT STATION. 51 
found at the first examinations can be attributed at least in part 
to spores. ‘The milk used in cheese 6.12 I and cheese 6.12 II 
was of particularly poor quality with a correspondingly high 
germ and spore content. | 
The first chloroformed cheese was 6.2 and in this case the 
percentage of chloroform was excessive. The germ content was 
reduced to what could be regarded as hardly more than the spore 
content and it remained in this condition until at the end of six 
months. At this time the form of container which was de- 
scribed had not been fully developed and through an accident the 
larger part of the chloroform was lost. At this time the germ 
content rose to 1587 and at the end of 9 months it was 24,900 per 
gram. It seemed a natural inference from these results that 
more than 9 per ct. of chloroform was necessary in order to prevent 
germ growth in cheese. 
Cheeses 6.7 and 6.11 carried approximately 15 per ct. of chloro- 
form and the counts were satisfactory except in case of 6.7 I at 
2 days and 2 weeks and 6.7 II at 9 months. 
Cheese 6.12 and 6.14 contained approximately 11 per ct. of 
chloroform and, while the results with the 6.14 series were very 
satisfactory, those with 6.12 frequently gave excessive numbers. 
The latter cheeses were made from some purchased milk which 
proved to be of poor quality with correspondingly high germ and 
spore content. This would seem to indicate that the results 
obtained from the use of chloroform in this work were at least in 
a measure dependent upon the germ content of the milk itself. 
The 6.17 cheeses were all made from heated milk, that of 6.17 I 
being heated in the autoclave to 120° C., while the milk used in 
the remainder of the series was heated in a continuous pasteur- 
izer to temperatures varying from 95° to 99° C. in the case of 
different cheeses. In this series the chloroform varied from 5 to 
15 per ct. in different cheeses. In all of these cheeses, the germ 
content was low except in the case of occasional analyses, fre- 
uently in the first taken just as the cheese was coming from the 
Dressh)* 
It is difficult to formulate a satisfactory explanation for these 
relatively high numbers found at certain examinations. In the 
case of cheese 6.17 I the milk should have been practically sterile, 
while in the remainder of this series it should not have had a 
germ content of more than 200 per cc. Had all of these germs 
been retained in the curd, it would not have accounted for more 
