igoo-i.] The Ripening of Cheese. 119 



lactic ferments is to form decomposition products. Thus, at the 

 commencement of the ripening of Emmenthaler cheese, soluble 

 albuminoid substances are first formed and only traces of decomposition 

 products ; and as soon as the free lactic acid is neutralized, the lactic 

 acid bacilli commence their work, and immediately there is a consider- 

 able increase in the decomposition products. The quantity of these 

 latter products constantly increases durins:^ the rest of the ripening 

 process^ whilst the augmentation of soluble albuminoid substances 

 diminishes. In other words, the lactic acid bacteria or their enzymes 

 become more and more the only factor in the ripening, probably 

 because the galactase becomes gradually enfeebled. 



In a few words, the changes that occur in the casein during the 

 ripening of Emmenthaler cheese seem to consist of a metabiosis 

 between galactase and the lactic acid bacteria. 



From the results of his researches, Jensen thus describes the process 

 of ripening in Emmenthaler cheese : 



The curing is due to different fermentations accompanied by two 

 simultaneous processes — salting and drying. The term fermentation 

 is used to signify the chemical decomposition, due to organized ferments 

 or to unorganized ones. 



Salting helps to keep the cheese, moistens the crust, and facilitates 

 the drying. These two actions (salting and drying) delay fermentation, 

 especially at the outside of the cheese. 



Before transferring the cheese to a warmer room, salting and drying 

 continue for some time, during which interval the galactase begins 

 its action and dissolves or renders the casein soluble. At the same 

 time, the amount of free lactic acid gradually diminishes. 



As soon as the cheese is placed in a warmer room, the lactic acid 

 bacteria commence to increase, the temperature of the interior of the 

 cheese probably rises, and the greater part of the soluble albuminoid 

 substances form and the production of the holes finishes. The drying 

 out of the cheese also occurs more quickly at this temperature. Finally, 

 the cheese is transferred to a cooler room, in which the cheese age, until 

 they are considered ripe. During this time, the bacteria slowly die out, 

 but their enzymes continue to act, and increase the quantity of the 

 products of the decomposition of casein. During the last fermentation, 

 the final salting is given, and drops of liquid (tears) form in the holes in 

 the cheese. 



