80 



experimj:nt station record. 



The folldwintr ^^ll()^^•H the clieiiiical analyses: 



AiKili/xei^ of cheese ripened in different irays. 



Cheese No. 



1 (artificial rennet) 



2 (artificial rennet) 



3 ( natural rennet) 



4 (natural rennet) 



5 (artificial rennet, with 3 lactic-acid bacteria) 



6 (artificial rennet, with 1 lactic-acid bacteria) 



Nitrogen 



soluble in 



water. 



Per cent. 



9.31 

 16.38 



9.77 

 12.88 

 13.89 

 12.20 



Nitrogen of 

 the products 

 of decom- 

 position. 



Per rent. 

 0.75 

 1.70 

 3.00 

 3.52 

 2.55 

 1.30 



Nitrogen of 

 decomposi- 

 tion in total 

 soluble ni- 

 trogen. 



Per cent. 



In the checks in which lactic-acid bacteria were absent, there was no evidence of 

 ripening in the taste of the cheese. The differences in the amounts of soluble nitrogen 

 in these cheeses appeared to depend upon the number of bacteria present which were 

 able to decompose the casein but which did not have any favorable influence upon 

 the ripening. The larger decomposition of No. 2 did not show an improvement in 

 quality over No. 1. InNos. 3 and 4, while the ripening had not jirogressed very far, 

 yet the results were favorable for the ])roduction of a good cheese. The differences 

 between No. 5 and No. 6 showed that the absence of 2 of the lactic-ai-id liacteria in 

 the last lot had an unfavorable influence upon the rii)ening. The differences between 

 the cheeses in the experiments are more strongly brought out in the column in the 

 table giving the percentage of nitrogen of decomposition in the total soluble nitrogen. 



The role of lactic acid bacteria in the ripening- of cheese, R. Chodat and 

 N. O. Hofman-Bang {Ann. Inst. Pasteur, 15 {1901), Xo. 1, pp. 36-4S).—T\\q authors 

 made a number of culture experiments with different species of lactic-acid bac- 

 teria and the tyrothrix form of Duclaux. Casein was used as a culture medium 

 and was prepared as follows: Fresh milk was creamed in a separator, pasteurized, 

 coagulated, the whey removed, and the curd washed and dried. AVheu used, the 

 curd was treated with a small amount of water and sterilized. The small por- 

 tions of the culture medium were inoculated with the various forms of bacteria 

 tested, and the soluble and insoluble nitrogen formed are shown in tables. From 

 the re.sults obtained the authors conclude that the lactic-acid bacteria do not have 

 the importance in ripening cheese that Freudenreich ascribes to theiii. The tyro- 

 thrix forms appeared to have the power of dissolving the casein of tiie culture 

 medium while the lactic-acid bacteria did not. 



The infl.uence of the temperature of curing- upon the commercial quality 

 of cheese, G. A. Smith {Xeie York Stitte St<t. Ihil. 1S4, j/j>. i:i.i-J0.1). — Introductory 

 notes are given on the cheese industry in New York, and experiments reported in 

 curing cheese at temperatures connuou under ordinary factory conditions and at lower 

 temperatures. The method of making the cheese was uniform in all the experiments 

 and is described in detail. In liS99 cheese was cured at 55, 60, 65, and 70° F., and 

 in 1900 also at 75 and 80°. Scorings are tabulated. 



"Of the cheeses made in 1899 those cured at 60° F. and below scored, on the 

 average, almost 5 points higher on flavor and 2.5 points higher on texture, than those 

 cured at 65° F. and above. In 1900, the average difference in favor of the lower 

 temperatures was 5.1 points on flavor and 2.7 points on texture." The improvement 

 of curing rooms, by making them tighter and providing some means of cooling them, 

 as a cold-air duct, is strongly urged. 



Cold-cured cheese, F. H. Hall and G. A. Smith {Xeir York State Sla. Bid. 184, 

 popular cd., pp. 4)- — This is a brief review of the above bulletin. 



