EXPERIMENT STATION BULLETINS. 



308 



When these two specimens were cut open two weeks later the first, made without a 

 starter, was very pleasant and agreeable to the taste, while the latter was of the 

 tainted class and insipid. 



Another series of experiments was carried out mainly to demonstrate the possible 

 control of such curd. As will be seen by Fig. 4 and Fig. 5, the milk had been 

 subjected to the influence of the gassy starter as in the above illustration. 



Figs. 6 and 7 demonstrate a possible control by the use of a lactic acid starter before 

 the starter of the "gassy" bacillus has done too much mischief. This is of real practical 

 utility in demonstrating the value of a suitable starter to control or check the effect of 

 obnoxious bacteria. 



Although "gassy" cheese is one of the greatest obstacles to successful cheese-making 

 in Michigan, j^et it has been overcome in this specific instance by an intelligent use 

 of starters. Two phases of this subject are open to the cheese-maker; he must either 

 ■avoid the trouble by securing pure milk, or lie must overcome it in one way or another. 



Fig. 6. [With lactic acid fitarter as control. 



Fig. 7. [With lactic a<ad starter aa control.l 



