Apr. 22, i9i8 Streptococci Concerned in Cheese Ripening 251 



(5) The experiments demonstrate that cheese streptococci modify 

 significantly the flavor of pasteurized-milk cheese. Streptococcus X and 

 5. kefir and another unclassified strain improved the flavor and hastened 

 the softening of the curd of cheese made according to the Cheddar type 

 from pasteurized milk. S. kefir and 5^. X also gave distinctive flavors 

 to soft-cream cheese made of pasteurized milk. 



LITERATURE CITED 

 (i) Clark, W. M., and Lubs, H. A. 



I916. HYDROGEN ELECTRODE POTENTIALS OF PHTHALATE, PHOSPHATE, AND 



BORATE BUFFER MIXTURE. In JoiiT. Biol. Chem., V. 25, no. 3, p.479- 

 510, 2 fig. References, p. 510. 



(2) Dox, A. W. 



191 1. THE OCCURRENCE OF TYROSINE CRYSTALS IN ROQUEFORT CHEESE. In 



Jour. Amer. Chem. Soc, v. 33, no. 3, p. 423-425. 



(3) DUCLAUX, E. 



1900-01. TRAIT6 DE MICROBIOLOGIE. t. 3-4. Paris. 



(4) Eldredge, E. E., and Rogers, L. A. 



I914. THE BACTERIOLOGY OK CHEESE OF THE EMMENTAL T'i'PE. In Ccntbl. 



Bakt. [etc.], Abt. 2, Bd. 40, No. 1/8, p. 5-21, 5 fig. Bibliography, 

 p. 20-21. 



(5) ESTEN, W. M. 



1909. BACTERIUM LACTis ACiDi AND ITS SOURCES. Conn. Storrs Agr. Exp. Sta. 

 Bui. 59, 27 p., 5 fig. 



(6) Evans, Alice C. 



I916. THE BACTERIA OF MILK FRESHLY DR.\WN FROM NORMAL UDDERS. In 



Jour. Infect. Diseases, v. 18, No. 5, p. 437-476. Bibliography, p. 476. 



(7) 



1918. BACTERIAL FLORA OF ROQUEFORT CHEESE, /n Jour. Agr. Research, v. 13, 

 no. 4, p. 225-233. Literature cited, p. 233. 



(8) Hastings, E. G., and Hart, E. B. 



I914. BACTERIA CONCERNED IN THE PRODUCTION OF THE CHARACTERISTIC 



FLAVOR IN CHEESE OP THE CHEDDAR TYPE. In Jour. Agr. Research, 

 V. 2, no. 3, p. 167-192. Literature cited, p. 191-192. 



(9) Freudenreich, Ed. von. 



1897. bakteriologische untersuchungen uber den kefir. In Centbl. 

 Bakt. [etc.], Abt. 2, Bd. 3, No. i, p. 47-54; No. 4/5, p. 87-95; No. 6, 

 p. 135-141. 



(10) Hart, E. B., Hastings, E. G., Flint, E. M., and Evans, Alice C. 



1914. RELATION OF THE ACTION OF CERTAIN BACTERIA TO THE RIPENING OP 

 CHEESE OF THE CHEDDAR TiTE. In Jour. Agr. Research, v. 2, no. ^, p. 

 193-216. Literature cited, p. 214-216. 



(11) Henrici, H. 



1897. BEiTRAG ZUR bakteriEnflora des k.^ses. In Arb. Bact. Inst. Karls- 

 ruhe, V. I, p. i-iio. 



(12) Jensen, Orla. 



1904. BIOLOGISCHE STUDIEN iJBER DEN KASEIREIFUNGSPROZESS UNTER SPE- 

 ZIELLER BERUCKSICHTIGUNG DER FLIJCHTIGEN FETTSAUREN. In 



Landw. Jahrb. Schweiz., Bd. 18, Heft 8, p. 319-405. 



(13) Leichmann, G. 



1894. UEBER DIE FREiwrLLiGE SAUERUNG DER MILCH. In Milch Ztg., Jahrg. 

 23, No. 33, p. 523-525. 



