188 Dairy Bacteriology. 



needed definite forms of life and that the balance be- 

 tween them is not so delicate. 



A cheese known as brick is closely related to Lim- 

 burger in its method of making 1 and of ripening but is 

 less pronounced in flavor. 



In the manufacture of all of these types of cheese, 

 troubles are likely to develop, due to an abnormal bac- 

 terial condition of the milk. 



It will be seen from what has been said that the bac- 

 teria are essential factors in cheese ripening, and that 

 the cheese industry, like the butter industry, may be 

 called a true fermentation industry. Close co-operation 

 must exist between the milk producer, and the maker so 

 that the type of fermentation that goes on in the milk 

 can be controlled. A recognition of the fundamental 

 principles governing these fermentations, both normal 

 as well as abnormal, is now regarded as an essential part 

 of the training of the dairy manufacturer of today. 



