176 REPORT OF THE CHEMIST OF THE 
dipped into forms made for the purpose. The whey was allowed 
to drain away without pressure and caught in bottles containing 
chloroform to prevent further bacterial action. 
The first sample was taken 5 minutes after all the curd had 
been dipped into the forms. The cheeses were examined at 
intervals of 2 or 244 hours during the first 24 hours and deter- 
minations made as indicated in the tables. 
