abstracts: bacteriology 487 



BACTERIOLOGY. — Bacteria concerned in the production of the char- 

 acteristic flavor in cheese of the Cheddar type. Alice C. Evans, 

 E. G. Hastings, and E. B. Hart. Journal of Agricultural Research 

 2: 167-192. June, 1914. 

 The organisms constantly found in Cheddar cheese in such numbers 

 as to indicate they must function in the ripening process may be divided 

 into four groups: First, the Bacterium lactis acidi; second, the Bac- 

 terium casei; third, Streptococcus; fourth. Micrococcus. Each of the 

 four groups may be divided into a number of varieties on the basis of 

 the fermentation powers. 



The flora of raw milk cheese consists of all the varieties into which 

 the four groups were divided; but the flora of pasteurized milk cheese, 

 with the exception of the Bacterium casei group, is dependent upon the 

 flora of the starter. 



No Cheddar flavor is obtained in pasteurized milk cheese when the 

 organisms of the Bacterium lactis acidi group alone are used as starters. 

 The quality of the cheese is improved when starters composed, of a 

 certain combination of Bacterium lactis acidi and Streptococcus are 

 added to pasteurized milk. A. C. E, 



