Gas and Taint in Cheese Curd. 237 



** Gassy " curds or taints did not develop in any of the vats other 

 than the one inoculated. The odor which developed in this vat 

 was identical with that recognized in the vat from which the 

 original culture had been obtained. Mr. W. W. Hall, instructor 

 in cheesemaking, employed by the State Department of 

 Agriculture, identified the taint as the one commonly found in 

 curds where bad flavors subsequently appear in the cheese. 



Note. — After this bulletin had gone to press we received a copy of Bul- 

 letin No. 62, of the Agricultural Experiment Station of the University of 

 Wisconsin, entitled "Tainted or Defective Milks : Their Causes and Methods- 

 of Prevention," by Prof. H. L. Russell. The reader is referred to that 

 publication for a more general consideration of the causes of defective milk. 



From the Laboratory of Comparative Pathology, and Bacteriology New 

 York State Veterinary College, Cornell University, Ithaca, X. Y. 



