184 Dairy Bacteriology. 



yet customs prevail in the Swiss industry that are di- 

 rectty inimical to the production of good milk. The 

 grossest carelessness prevails at the factories in the mat- 

 ter of handling the whey. It is often kept in individual 

 barrels for each patron. (See Fig. 8.) These are not 

 kept thoroughly clean and the result is that the whey 

 taken back to the farm in the cans that are used to bring 

 the fresh milk is often in an advanced stage of fermenta- 

 tion. 



There are many other kinds of hard cheese; but in ; 

 each, so far as is known, the role of the acid-forming 

 bacteria is identical with that noted in cheddar and Swiss 

 cheese, viz, in preparing conditions favorable for peptic 

 action, and preventing the development of putrefactive 

 bacteria present in the curd. 



Roquefort cheese. Among the more important for- 

 eign types of cheese that are characterized by the devel- 

 opment of mold is Roquefort, so named from the district 

 in France in which it is made. This cheese is made from 

 sheep 's milk, in much the same manner as cheddar. The 

 characteristic process in its preparation is the inoculation 

 of the curd, at the time it is put to press, with the spores 

 of a particular kind of mold, a type closely related to 

 the ordinary green mold of bread and cheese. The mold 

 for inoculation is grown on bread, the whole mass being 

 dried so that it can be powdered; then the ground-up 

 material is sprinkled on the curd as it is placed in the 

 press hoops. The first stage in the ripening of Roque- 

 fort is probably identical with that of the types of hard 

 cheeses already considered, the breaking-down of the 

 curd being due to the pepsin of the rennet used, which 

 action is made possible by the acid formed by the bac- 

 teria. 



