178 Dairy Bacteriology. 



cheese which he connected with udder inflammation that 

 were able to produce a bitter substance in cheese. 



Von Freudenreich 1 has recently described a new form, 

 Micrococcus easel amari (micrococcus of bitter cheese) 

 that was found in a sample of bitter Swiss cheese. This 

 germ is closely related to Conn's micrococcus of bitter 

 milk. It develops lactic acid rapidly, coagulating the 

 milk and producing an intensely bitter taste in the course 

 of one to three days. When milk infected with this or- 

 ganism is made into cheese, there is formed in a few days, 

 a decomposition product that imparts a marked bitter 

 flavor to the cheese. 



FIG. 39. " Floating " or " spongy " curd from a very bad milk. 



It is peculiar that some of the organisms that are able 

 to produce bitter products in milk do not retain this 

 property when the milk is worked up into cheese. 



187. Putrid or rotten cheese. Sometimes cheese 

 undergoes a putrefactive decomposition in which the 

 texture is profoundly modified and various foul- smelling 

 gases are evolved. These often begin on the exterior as 

 small circumscribed spots that slowly extend into the 



1 Freudenreich, Fuehl. Landw. Ztg., 43: 361. 



