176 EXPERIMENT STATION EECOED. 



process of making Neufchatel and cream cheese is described and analyses 

 reported. 



"An approximate standard of composition for whole-milk Neufchatel or Neuf- 

 chatel proi)er is water 50 to 55 per cent, fat 23 to 28 per cent, casein about 18 

 to 21 r>er cent, salt 0.5 to 1.25 per cent. Such cheese is best jjroduced from good 

 clean milk testing about 4 per cent fat. Yield of cheese per 100 lbs. of milk, 

 12 to 14 lbs. A similar standard of composition for cream cheese (made from 

 cream testing 7 to 9 per cent fat) is water 38 to 43 per cent, fat 43 to 48 per 

 cent, casein 13 to 16 per cent, salt 0.5 to 1.25 per cent. Yield per 100 lbs. of 

 cream, 16 to 18 lbs." 



The salt factor in the mold-ripened cheeses, C. Thom {Connecticut Storrs 

 Sta. Bui. 79 {191.',), pp. 387-39-i, fig. i).— From the results of these studies the 

 author concludes that " the percentage of salt which may be incorporated into 

 a variety of cheese is directly limited by the intensity of the flavors to be 

 developed. In the hard cheeses with their mild flavors, more than 1 to 1.5 per 

 cent salt becomes offensive. In Camembert 2.5 ])er cent is acceptable, and in 

 Roquefort, 4 per cent. 



"As a factor in cheese biology, salt restrains the development of Oidium in 

 Camembert and shuts it out of Roquefort. Salt delays but does not prevent the 

 development of the molds active in ripening Camembert, Roquefort, and the 

 ripened forms of Neufchatel. Ten per cent of salt in culture media stopped or 

 reduced to negligible the growth of PeniciUium pinophUum, P. lilacinum, 

 P. luteum, P. digitatum, P. purpurogcniim. P. roseiun, P. duclauxi, Aspergillus 

 nidulans, A. fumigatus, and Oidium {Oospora) lactis. The rate of development 

 of the other species tried was markedly retarded but more or less characteristic 

 colonies finally developed." 



Supplementary data upon Camem.bert cheese making, K. J. Matheson, C. 

 Thom, and J. N. Currie {Connecticut Storrs Sta. Bui. 19 {1911,), pp. 348-358).— 

 Material here given supplements data previously reported (E. S. R.. 22, p. 79). 

 It is concluded from these observations that Camembert cheese making is com- 

 mercially practicable along the lines presented in this and the preceding paper. 



Biology of Roquefort cheese, C. Thom and K. J. Matheson {Connecticut 

 Storrs Sta. Bui 79 {1914), pp. 335-31,7, figs. 3).— The authors summarize the 

 results of their studies as follows : 



"The flora of Roquefort cheese consists of the Roquefort mold {PeniciUium 

 roqueforti), bacteria of the common lactic type {Bacillus lactis acidi group) 

 and of the B. hulgaricus group in small numbers, some liquefying organisms, 

 yeasts in small numbers, and the varied flora of the surface slime. The organ- 

 isms of the slime, yeasts, bacteria, and Oidium lactis have been eliminated in 

 paraffining experiments completely enough to indicate for them only a sec- 

 ondary function in ripening the cheese. The slime in normal amount has been 

 found to be a correct index to proper ripening room conditions, however. The 

 lactic bacteria account for the primary souring of the curd which should take 

 place within the first 24 hours, thus eliminating gassy fermentation. 



" The low temperatures used reduce the activity of B. hulgaricus to negligible 

 amounts during the early stages of the ripening. The extent to which organ- 

 isms of this group participate in the final ripening changes has not been 

 deterniiued. The dominance of P. roqueforti within the cheese is secured by 

 the low oxygen content of the open si^aces and by the high salt content which 

 excludes 0. lactis. Known activities of P. roqueforti through enzym production 

 are tke reduction of acidity, proteolysis of casein, and partial decomposition of 

 fat. These appear to be the principal factors in ripening the cheese, although 

 some participation in these processes by the bacteria and yeasts found is not 

 excluded by any work thus far possible. 



