162 Dairy Bacteriology. 



dered the making of cheese not only more uniform, but has 

 aided in repressing abnormal fermentations particularly 

 those that are characturized by the production of gas. 



Recentl3 T , pure cultures of Adametz's B. nobilis, a di- 

 gesting organism that is claimed to be the cause of the 

 breaking down of the casein and also of the peculiar aroma 

 of Emmenthaler cheese, has been placed on the market 

 under the name Tyrogen. It is claimed that the use of this 

 starter, which is added directly to the milk and also rubbed 

 on the surface of the cheese, results in the improvement of 

 the curds, assists in the development of the proper holes, 

 imparts a favorable aroma and hastens ripening. 1 



Campbell 2 states that the discoloration of cheese in Eng- 

 land, which is due to the formation of white spots that are 

 produced by the bleaching of the coloring matter in the 

 cheese, may be overcome by the use of lactic-acid starters. 



The use of stringy or slimy whey has been advocated in 

 Holland for some years as a means of overcoming the 

 tendency toward gas formation in Edam cheese which is 

 made from practically sweet milk. This fermentation, the 

 essential feature of which is produced by a culture oi Strep- 

 tococcus Hollandicus? develops acid in a marked degree, 

 thereby inhibiting the production of gas. 



The use of masses of moldy bread in directing the fer- 

 mentation of Roquefort cheese is another illustration of the 

 empirical development of starters, although in this in- 

 stance it is added after the curds have been prepared for 

 the press. 



Pasteurizing milk for cheese-making;. If it were pos- 

 sible to use properly pasteurized milk in cheese-making, 



* Winkler, Milch Zeit. (Hildesheim}, Nov. 24, 1900. 

 'Campbell, No. Brit., Agric., May 12, 1897. , 

 Weigmann, Milch Zeit., No. 50, 1889. 



