a lactic acid starter when these injurious bacteria were present was very 

 noticeable, and caused great improvement in the flavor and appearance of 

 the cheese. 



A piece of curd taken from a vat ripened with a starter containing gas- 

 producing bacteria. 



A floating curd caused by gas-producing bacteria. 



Butter Experiments. Pasteurized cream was inoculated with 

 •5 per cen!. of a gas-producing culture, ripened for 24 hours at 58 de- 

 grees, and then churned. The butter had a bitter, disagreeable, and 

 slightly astringent flavor, and scored only 32 per cent. These experi- 

 ments were subsequently repeated with other varieties of gas-producing 

 bacteria, and with the same results, showing that these organisms were 

 just as injurious to the flavor of the butter ks they were to the flavor of 

 cheese. 



[7] 



