184 



Dairy Bacteriology. 



tion the curds look as if they had been punctured with a 

 pin, and are known as u pin holey" curds. Where the gas 

 holes are larger, they are known as "Swiss holes" from 

 their resemblance to the normal holes in the Swiss pro- 

 duct. If the development of gas is abundant, these holes 

 are restricted in size. Often the formation of gas may be 

 so intense as to cause the curds to float on the surface of 

 the whey before they are removed. Such curds are known 

 as "floaters" or "bloatars." 



If " gassy " curds are put to press, the abnormal fermen- 

 tation may continue. The further production of gas causes 

 the green cheese to " huff" or swell, until it may be con- 

 siderably distorted as in Fig. 33. In such cases the texture 



Fio. 33. Cheese made from gassy milk. 



of the cheese is greatly injured, and the flavor is generally 

 impaired. 



Such abnormal changes may occur at any season of the 

 year, but the trouble is most common in summer, espe- 

 cially in the latter part. 



This defect is less likely to occur in cheese that is well 



