170 



Dairy Bacteriology. 



more or less open texture. Unless the cheese is made 

 from the best quality of milk, it is very apt to undergo 

 abnormal fermentations, more especially those of a gassy 

 character. 



Where cheese is ripened at low temperatures, ranging 

 from 50 F. down to nearly the freezing temperatures, it is 



9ozs. 



FIG. 31. Influence of curing temperature on texture of cheese. Upper row 

 ripened eight months at 60 F. ; lower row at 40 F. 



found that the quality is greatly improved. 1 Such cheese 

 are thoroughly broken down from a physical point of view 

 even though they maj r not show such a high per cent of 

 soluble nitrogenous products. They have an excellent 

 texture, generally solid and firm, free from all tendency to 

 openness; and, moreover, their flavor is clean and entirely 

 devoid of the sharp, undesirable tang that so frequently 

 appears in old cheese. The keeping quality of such cheese 

 is much superior to the ordinary product. The introduc- 



Babcock and Russell, 18 Kept. Wis. Expt. Stat., 1901. 



