CHEDDAR CHEESE RIPENING 



253 



flora of the cheese in the early stages of ripening. In the 

 course of a few weeks, however, this group is largely 

 replaced by the #. casei group. 1 



TABLE XVI 



SHOWING THE NUMBER OP BACTERIA TO A GRAM IN CHEDDAR 

 CHEESE AS DETERMINED BY LACTOSE-AGAR PLATE CUL- 

 TURES 



From Wis. Bui. 150. 



1 Hastings, E. G., Alice C. Evans and E. B. Hart, The bac- 

 teriology of Cheddar cheese, Wis. Exp. Sta. Bui. 150, pages 1-52, 

 1912. 



