730 EXPERIMENT STATION RECORD. 



"Curds made iu this way aro more tender than where nothing has been added to 

 the milk; tliey 'firm nji' nicely, however, and have a good llavor, scarcely distin- 

 gnishalde from envds made withont the albumen. The cheeses do not close up as 

 well as ordinary curds. The yield of green clieese in our experiments has been 

 increased a little more than 17 per cent by adding the albumen. These cheeses have 

 retained their shape and for a week or two have, appeared like other cheese, but 

 have soon acquired a sour, disagreeable taste, and a granular texture similar to 

 cottage cheese. A number of experiments have all resulted in this way, there being 

 not a single cheese of good quality in the whole lot." 



The experiments are being contiuued. 



Experimenis in ripeniiKj the mill- he/ore setting, J. W. Decider (pp. 

 130-138.) — Experiments were made to compare the effect on tlie time 

 required for cheese making of adding' the rennet as soon as the sweet 

 milk had been heated to the proper temperature, and of first allowing 

 the milk to ripen before setting. Data are given showing for different 

 trials the rennet test, development of lactic acid, and time required for 

 different operations. There was no difference in the time required for 

 making the milk into cheese between developing the acid in the milk 

 before setting or between setting the milk and drawing the whey. 



Other experiments were made to see if the acid would develop as 

 rapidly iu the curd if the whey was drawn before it would string on 

 the hot iron. 



"As far as the time required to make the milk into cheese is concerned (liability 

 of whey -soaked curds not considered) it makes no diti'erence whether we develop 

 tlie acid iu the milk or in the whey, but it does require more time if we draw the 

 whey before the strings appear in the hot-iron test."' 



Gas-producing bacteria and the relation of the same to cheese, 



H. L. EusSELL ( Wisconsin Sta. Rpt. 1895, pp. 139-150, ^figs. 2). — The 

 causal relation of germs to the production of "i)inhole" cheese was 

 shown in a trial iu which milk was treated different ways; pin holes 

 were numerous, except where the milk was pasteurized or formalin 

 added. Cultures of gas-producing bacteria inoculated into sterile milk 

 gave a vigorous gaseous fermentation. From a single sample of mixed 

 milk taken at the university creamery one day in July different species 

 were isolated that had the ability of i^roducing gas, although they 

 differed in respect to this gas-])roducing power. Their addition to 

 fresh milk almost always resulted in the production of a prououuced 

 taint. 



A large number of exfjeriments were made with the different gas- 

 producing organisms isolated to study their effect upon the texture aud 

 quality of the cheese, and the results obtained with a single form are 

 presented. Separator skim milk, separator skim milk to which pas- 

 teurized cream had ))een added, aud whole milk were used. In one 

 series of experiments the cheese was made up comparatively sweet, 

 while in the other the normal amount of acid was allowed to develop. 



"The result was uniformly the same, although it differed in degree, owing to the 

 impossibility of adding the same amount of culture starter in each instance. In 

 some of the experiments the gas appeared in the curd while the acid was develop- 

 ing on the racks; in others its appearance was delayed until the cheese was on the 

 shelf. In one case the development of gas in the infected cheese was so great that 



