Bacteria and Cheese Making.' 



175 



likely to be of good quality. If the sugar is fermented 

 by gas-forming organisms, the curd will be full of holes 

 and the flavor poor, while if the sugar is fermented by 



FIG. 37. GASSY CHEESE. 



Such a cheese is worthless on account of its poor flavor. The 

 irregular holes are mechanical. The crack on the upper side 

 is due to the pressure of the gas which has caused the 

 cheese to bulge at this point. 



a mixture of the desirable and undesirable bacteria, the 

 quality of the product will depend on the relation of the 

 two types. If through the addition of a pure-culture 

 starter, the proportion of desirable bacteria is increased, 

 the gas will be lessened in amount and the cheese im- 



