1 900- 1 . ] 



The Ripening of Cheese. 



'25 



NUMBER AND KIND OF BACTERIA IN CHEESE AT DIFFERENT 

 STAGES OF RIPENING. 



Cheese I. 



Remarks. — The temperature of the curing room was from 65° F. to 75° F. 

 The ripened cheese was of good flavour and texture. 



Cheese II. 



Cheese III. 



Age in Days. 



Days. 



9 

 16 



30 



37 

 45 



No. of Bacteria 

 per gram. 



340,000,000 

 214,000,000 

 134,000,000 

 88,000,000 

 37,000,000 

 27.500,000 

 12,250,000 



Lactic Acid 

 Bacteria. 



340,000,000 

 214,000,000 

 '33-750,000 

 86,500,000 

 35,780,000 

 26,700,000 

 I 1,950,000 



Gas Producing 

 Bacteria. 



Casein 

 Digesting 

 Bacteria. 



5,000 



Yeasts. 



1 0, 000 



70,000 



250,000 



1,500,000 



1,220,000 



800,000 



300,000 



Both of the above cheeses were of good flavour. 



