PRACTICAL RESULTS. 209 
the proper ripening, and in recent years pure cultures of molds have 
been applied in the manufacture of cheeses of the Camembert 
type. In these cheeses, too, lactic acid starters are very commonly 
used. From these few instances it is evident that the practical 
application of bacteriology to cheese-making has already begun, 
and it is almost certain that a large field is open for the future in this 
direction. 
18 
