13 



3 Undesirable bacteria such as are found in cheese seem unable to grow 

 at a temperature of 40 degrees Fah. Consequently, the flavors in cheese caused 

 by the growth of bacteria therein do not increase in cold storage. 



4. In normal cheese, the greatest bacterial content is usually found when it 

 is one day old, though occasionally it is at the maximum in cheese from two 

 to five days old. At this period the number of bacteria sometimes reaches the 

 enormous total of 625,000,000 per gram. 



5. Following this period, we have a gradual and continuous decline in thQ 

 number of bacteria as the cheese get older. 



6. The bacterial content remains high for the longest time, and the decline 

 is most gradual, in cheese kept in ice cold storage, at an average temperature 

 of 40 degrees Fahrenheit. In cheese kept in a cool, well-regulated room, simi- 

 lar results occur, but the decHne in the number o>f bacteria is more rapid. As 

 this higher bacterial content constantly corresponds with a better flavor in the 

 cheese, we infer that it is the chief factor in determining the flavor of cheese 

 properly made from good, pure milk. 



7. Lactic acid bacilli are practically the only bacteria in norm9,l cheese 

 during the ripening process; and throughout the process they gradually and 

 constantly decline in number. As the curing changes are manifested only after 

 the lapse of some time, these changes must be influenced by the products of 

 the early activity of the bacteria; and we believe that the fundamental curing 

 changes begin and continue during the ripening of the curd in the vat, but do 

 not make themselves manifest till later. 



8. The lactic acid bacteria in cheese, not only decrease in number with the 

 lapse of time, but gradually lose their acid-producing power; and this circum- 

 stance, with the fact that the most rapid decline in the number of these bacilli 

 takes place in cheese in the ordinary curing room, may give rise to a condition 

 which is favorable to the development of any taint-producing species which 

 may be present. Hence the cheese from a cold storage or a well regulated 

 cool room ought to keep better than cheese from the ordinary curing room. 



9. The flavor of cheese depends mainly on the breaking down of the casein 

 under the influence of the curing agent (likely the pepsin of the rennet), aided 

 by the acidity and other conditions produced by the growth of the lactic acid 

 bacilli; while the most important factor in the control of these conditions is 

 the temperature — a regular and cold or cool temperature being necessary for 

 the best results. 



10. As may be seen from the conclusions and remarks of the judges of the 

 cheese analysed, cheese kept in cold storage at about 40 deegrees Fah., and 

 also those kept in a well-regulated cool room, were better in flavor and body 

 and of much greater commercial value than cheese kept in the ordinary curing 

 room with its variable and generally too high temperature. 



