DAIRY FARMING DAIRYING. 991 



are reported in detail. In addition to the work at Oraigley one or more 

 "cultures were sent to 32 cheese makers for trial. The more than 100 tons 

 of cheese made with the pure culture was for the most part sold at 

 satisfactory prices, indicating " that the bacterium selected has proved 

 suitable for cheese making - , though it does not mean that this particular 

 bacterium is absolutely the best." When the culture was used in too 

 large quantities it had a decided tendency to quick ripening. The 

 ripened cheese made at Craigley was good, the quality not having been 

 injured by the culture. The flavor was good and there was an absence 

 of "the undesirable fodder taste common to spring cheese." The cheese 

 makers to whom cultures were sent for trial were in the main satisfied, 

 several of them using the cultures all summer and requesting that they 

 be supplied with the same bacterium the following season. In several 

 cases cheese made with the pure cultures was given prizes at exhibitions. 



The author discusses the cause of ripening, stating that while his 

 investigation " does not absolutely prove that the bacterium used in tbe 

 pure culture is the sole cause of ripening," some special experiments 

 with milk cooled to 61-bT)° F. go "far to show that ripening is caused 

 by the bacterium in the starter." 



Trials of the pure cultures in 2 dairies for the purpose of preventing 

 discoloration of the cheese resulted favorably " and in a third dairy 

 discoloration ceased as soon as the culture was used." 



The bacterium used in the culture "agrees in all respects with Leich- 

 mann's bacillus, but differs essentially from the Bacillus acidi lactici 

 (Hueppe)." It produced no gas when cultivated in sealed bottles of 

 milk or in deep tubes of gelatin or agar. In sterilized milk it produced 

 u a clean sharp acid such as cheese makers desire." When grown in 

 milk with other bacteria "it invariably grew so rapidly that tbe prod- 

 ucts of the others were completely masked, or else the acid which it 

 developed destroyed or checked the growth of these undesirable forms 

 of ferments." The bacterium was compared with those found in sour 

 milk, whey, cheese, and pure culture for ripening cream. The form 

 was found to be very prevalent in sour milk, whey, and cheese of fine 

 quality, and in all of the pure cultures for butter making which were 

 examined a lactic-acid bacterium resembling the one used by the autbor 

 was found. The author gives instructions for using the culture, pre- 

 paring starter, etc. : 



''The main result of this investigation, so far as it has extended, may be summed 

 up in one sentence, namely, the use of a pure bacterial culture iu cheese making - has 

 been proved both successful and practicable. There is every probability that the 

 system may with great advantage be applied — 



"(1) Where there is danger of discoloration. 



"(2) Where there is difficulty in getting a firm dry curd. 



"(3) Where a starter of some kind is necessary, the conditions for keeping milk 

 being at the same time imperfect. 



•''(4) Where there is trouble from tainted milk or tainted curd. 



" (5) For the production of cheese in spring and autumn. 



"(6) For securing greater uniformity in quality. 



