New YorK AGRICULTURAL EXPERIMENT STATION. 229 
are present in quantities such that we might expect them to 
predominate and impart to the cheese mass the flavors peculiar 
to them. 
In cheese, technically known as “ gassy,” characterized by 
formation of considerable quantities of different gases, hydrogen 
forms a part of the gas,.so far as examinations that have been 
made show, and this gas can be regarded as an agent easily 
capable of favoring the early formation of the reduction products 
that have been found, viz.: putrescine, cadaverine and ammonia. 
The subject of cheese flavors is one of complex difficulties, but 
it is safe to say that these flavors are due to the presence of 
specifis compounds, and any work that shows in cheese the 
formation and presence of compounds capable of imparting 
flavors will contribute to the solution of a problem whose details 
are now little understood. 
