Relation of Bacteria to Cheese. 81 



usually inoculated with the molds as the accidental infec- 

 tion in old factories is sufficient. Even under the best of 

 conditions many cheese do not produce a typical flavor 

 and must be sold at a low price. 



As stated the ripening of these cheese gradually passes 

 from the outside to the inside. When the influence of 

 the mold has penetrated to the center of the cheese the 

 ripening is completed. The cheese then begins to de- 

 teriorate. If the cheese is too large, the outer layer be- 

 comes overripe before the inner part is ripe. 



Limburger cheese is similar to Camembert and Brie in 

 that the ripening process begins on the outside of the 

 cheese. The kinds of bacteria and molds that are essen- 

 tial are not well known. A reddish-brown layer of mold 

 and bacterial growth develops on the surface. The ac- 

 tion of this mass of growth gradually penetrates into the 

 cheese, changing the color of the curd from a white to a 

 translucent yellow. The typical flavor is connected with 

 the growth of these organisms. 



