250 BACTERIA IN CHEESE MAKING. 



tures, natural starters and enzymes, and by controlling the 

 conditions of ripening. All of this, however, is a matter of 

 prediction which only the future can determine. It is, how- 

 ever, safe to say that the large amount of study that is being 

 given at the present time to the problems of ripening of both 

 hard and soft cheeses, is sure to produce results looking 

 toward a greater uniformity in the process of ripening, and 

 to place in the hands of the cheese-maker information which 

 will enable him to control this phenomenon more accurately 

 than he has been able to do in the past. 



