80 EXPERIMENT STATION RECORD. 



mon to any other cheese. When it is made in factories the milli curds are 

 brought from surrounding farms in a state of putrid fermentation, and contain- 

 ing a great variety of molds, bacteria, and enzyms. The growth of these organ- 

 isms is checlied by salting. 



Many ripe cheeses were examined, and although many organisms were found 

 which contributed to the curing process there were only 2 which were con- 

 stantly present, one a yeast and the other a motile diplococcns. The peculiar 

 characteristics of the cheese, however, could not be obtained when pure cultures 

 of these 2 organisms, either singly or combined, were used. A third organism 

 commonly present was a nonmotile diplococcus, which undoubtedly contrib- 

 uted to the ripening process. 



Chemical studies were also made of the ripening. The acidity of fresh 

 curds was found to be very variable. Analyses are reported which were made 

 at different periods of ripening. 



Coulommier cheese, Janet McNaughton (Canada Dept. Agr., Dairy and 

 Cold Storage Branch Bui. 25, pp. 7, pis. 2). — This bulletin, which was prepared 

 because of the growing demand for a small cheese which can be put on the 

 marliet in a few days, describes in detail the methods of manufacturing a small 

 French cheese known as Coulommier. This cheese is easy to make, yet one of 

 the most profitable. It is flat, round, 5^ in. in diameter, and from 1 to IJ in. 

 thick, weighing from 32 to 16 oz. It is creamy white in color. Artificial color- 

 ing is seldom added, though a few drops is considered an improvement by some 

 makers. In consistency it resembles cream cheese, but is not so rich in flavor. 

 It can be eaten fresh in from 3 to 4 days from the beginning of making, 

 although ordinarily it is preferred from 1 week old or more. One gal. of milk 

 win make 2 cheeses, worth about 15 cts. each. 



The manufacture of Altenburg' goat cheese, A. Naumann (Molk. Ztg. Berlin, 

 20 (1910), No. 29, pp. 339, S^O).— Details are given of the method of manufac- 

 turing this variety of soft cheese which is commonly made of mixed goat's and 

 cow's milk. 



Gorgonzola cheese (Public Health [London], 24 (1910), No, 1, p. 38). — 

 Analysis of the plaster on the rind of a Gorgonzola cheese showed that it con- 

 tained 13.8 per cent tallow and 86.2 per cent barytes colored with oxid of 

 iron. The plaster was i in. thick and constituted 21.7 per cent of the piece of 

 cheese purchased in the market. The effect of the plaster was to set up 

 decomposition inside of the cheese, so that the part nearest the rind was unfit 

 for food. 



Two defects of Edam cheese, F. W. J. Boekhotjt and J. Ott de Vbies (Rev. 

 G6n. Lait, 8 (1910), Nos. II,, pp. 313-322; 15, pp. 347-356; CentU. Bakt. [etc.], 

 2 AM., 28 (1910), No. 4-5, pp. 98-111, figs. 2).— An investigation of the cause 

 of the small lenticular cracks about 1 cm. long, known as " Boekel's crevices," 

 revealed the fact that they were caused when the cheese mass was not plastic 

 enough for the interior gases to collect equally from all directions. Since the 

 plasticity is diminished as paracasein bilactate is formed, as in the case of 

 " short " cheese (E. S. R., 21, p. 679), the defect can be remedied by adding about 

 10 to 15 per cent of water to the milk used for cheese making. In this way the 

 formation of an undesirable amount of paracasein bilactate is larevented. 



The second defect studied was the formation of large cracks in cheese known 

 as " knijpers." These cracks were found to be the results of gas formation, 

 also due at least in part to an excessive amount of paracasein bilactate. 



Pasty cheese, G. F. Eichel et al. (N. Y. Produce Rev. and Amer. Cream., 

 30 (1910), No. 22, pp. 810, 811). — A symposium by practical cheese makers on 

 the causes and means of preventing pasty cheese. 



