Bacteria in the Cheese Industry. 165 



ripening at the proper moment often results in the de- 

 composition processes being carried too far, and in this 

 way unpleasant flavors are developed. 1 



174. Indefinite faults in Cheddar cheese. Besides 

 a number of more or less distinct fermentations of diverse 

 character, ill- defined defects in flavor and odor are often 

 to be noted. Cheese possessing these maybe thoroughly 

 ripened and therefore digestible, but their market value 

 is much diminished by reason of these improper flavors. 

 In many cases, troubles of this sort are undoubtedly 

 traceable to faulty manufacture, but more often, the de- 

 fects arise from the presence of some fermenting organ- 

 ism that is the cause of the unpleasant flavor. Our 

 knowledge of the influence that the different species have 

 in the ripening changes of cheese is still too meager to 

 enable us to trace, in all cases, these undesirable condi- 

 tions to their proper source. The great majority of the 

 taints observed in the factory are due to the abnormal 

 development of some of these forms capable of evolving 

 unpleasant or even putrid odors. Most of them are 

 seeded in the milk before it comes to the factory and are 

 due to careless manipulation of the milk while it is still 

 on the farm. Others gain access to the milk in the fac- 

 tory, owing to unclean conditions of one sort or another. 

 Sometimes the cheese-maker is able to overcome these 

 taints by vigorous treatment, but often they pass on 

 into the cheese only to detract from the market value of 

 the product. 



In studying the effect of the different organisms found 

 in milk in their relation to cheese-making, we have iso- 

 lated a number of different species that are concerned in 



1 Adametz has brought together in his little book entitled, The 

 causes of the abnormal ripening of cheese, a large amount of data that 

 ertains especially to European conditions. 



