302 



STATE BOARD OF ACJRICULTURE. 



invest ipatioii wliidi mif,'li( to hv oiinicd fartlit'r. but owiiifr to a lack of facilities 

 here it will have to stop wiioia it is. Thcro is no chceso-inakiiig, except during the 

 short course, when it is almost ini])ossihle to control experiments. 



Throujjh the ellieient aid of Mr. (J. Jl. True and Mr. E. L. Aderhold, the efTect of 

 this micro-organism upon cheese-making and uj)on the cheese itself was made possible. 

 A gooil su|)ply of starter was made of lliis bacillus in (jucstion. Two lots of milk 

 were taken, to one lot was adiled no starter and to the other lot was added a starter 

 of the bacillus. The jtrojx'r staj^e of acidity was marked at about the same time, but 

 the curd from the milk without the starter was practically free from inflation, while 

 the curd from the milk which received the starter was thoroughly inflated. 



The difTerence in the cheese made from these diflereiit curds may be seen by consulting 

 Fig. 2 and Fig. 3. representing cheese from the milk witliout the starter mentioned 

 above, and the milk with a starter of tliis bacillus. 



Fig. 4. [Without lactic acid starter as control.] 



Fig. 5. [Without lactic acid as control. 



