Bacteria in Cheese. 193 



of these toxic organisms can also go on in the cheese after 

 it is taken from the press. 



Prevention or cheese .defects* The defective conditions 

 previously referred to can rarely be overcome in cheese 

 so as to improve the affected product, for they only be- 

 come manifest in most cases during the later stages of the 

 curing process. The only remedy against future loss is to 

 recognize the conditions that are apt to prevail during the 

 occurrence of an outbreak and see that the cheese are han- 

 dled in such a way as to prevent a recurrence of the diffi- 

 culty. 



Many abnormal and undesirable results are incident to 

 the manufacture of the product, such as u sour " or 

 41 mealy " cheese, conditions due to the development of too 

 much acid in the milk or too high a " cook." These are 

 under the direct control of the maker and for them he 

 alone is responsible. The development of taints due to 

 the growth of unwelcome bacteria that have gained access 

 to the milk while it is yet on the farm are generally be- 

 yond the control of the cheese maker, unless they are so 

 pronounced as to appear during the handling of the curds. 

 If this does occur he is sometimes able, through the inter- 

 vention of a starter or by varying some detail in making, 

 to handle the milk in such a way as to minimize the trou- 

 ble, but rarely is he able to eliminate it entirely. 



One of the most strenuous duties which the maker must 

 perform at all times is to point out to his patrons the ab- 

 solute necessity of their handling the milk in such a way 

 as to prevent the introduction of organisms of a baleful 

 type. 



13 



