Bacteria and Cheese Making. 



167 



the case with very sweet milk, they must be added by the 

 maker in the form of a starter, or the process of making 

 will be much prolonged. 



Starters in cheese making. The starters used in 

 cheese making, are identical with those employed in but- 



FIG. 35. BACTERIA IN CHEESE. 



A photomicrograph of curd just after curdling has taken place. 

 Note the few lactic acid bacteria embedded in the curd 



ter making and the same precautions should be ob- 

 served in their propagation. It is important that the 

 starters should not be such as to form a hard curd that 

 cannot be mixed uniformly with the milk, since the 

 curd particles would appear as white specks in the 

 cheese. The starter should be added to the milk through 

 a hair sieve, and well mixed with the milk, so as to dis- 

 tribute the bacteria uniformly. Amounts varying from 

 0.5 to 2 per cent are used. In butter making, it is es- 



