Zsew Yoex Agricultural Experiment Statiox. oo 



high temperatures hasten the formation of odohs. 



While nnder proper conditions the plants found in milk 

 shoold not, and in most cases do not. produce flavors in the milk 

 during the first twelve hours after milking, the fact remains 

 that occasionally milk is so strongly inoculated with germs from 

 its surroundings or is held at such high temperatures that the 

 production of odors is accomplished in a shorter time. More- 

 over when cream is placed at a favorable temperature for ripen- 

 ing or milk in the cheese vat is heated for " setting " at So^ F. 

 ^24° C.) or goes through the so-called " cooking" at 9S^ F. (36.5^ 

 C.) the conditions are here favorable for a very rapid multipli- 

 cation of the already large number of germs present. To sup- 

 port this amount of plant life and growth there is a correspond- 

 ingly rapid decomposition of the constituents of the milk with 

 an accompanying formation of aromatic substances. 



The flavors in butter, both good and bad, are believed to be 

 due to bacterial activity, with the exception of the inherent 

 flavor of the fat and of a few cases where the odors absorbed 

 by the milk are so pronounced as to pass over with the butter- 

 fat, or when buner is allowed to absorb odors from its surround- 



ings. 



FLAVOR IN CHEESE. 



In cheese,- particularly of the Cheddar type, where the ripen- 

 ing process extends over a long period, the problem of flavor 

 becomes complicated. It has been shown by Babcoek and Rus- 

 selP, and corroborated by other investigators*, that cheese con- 

 tains chemical ferments capable of slowly producing profound 

 changes in the casein which forms a considerable fraction, of the 

 fresh curd. The compounds which are thus formed undoubtedly 



•Babcoek. S. M.. and Russell. H. L. Unorganized Forments of Milk: A 

 New Factor in the Ripening of Cheese. Wis. Agr. Exp. Sta.. Ann. Ropt.. 

 1S07, p. 161. 



*Freudenreich, E. von. ITeber das in der Milch vohandene onorganisirte 

 Ferment, die sogenannte Galaktase. Cent. f. Bakt.. II Abt^. 6: 332. 11X>0. 

 Jensen. Orla. Studien iiber die Enzyme im Kase. Cent f. Bakt., II Abt., 

 6: 731, 1900. 



3 



