PRACTICAL RESULTS. 2OQ 



the proper ripening, and in recent years pure cultures of molds have 

 been applied in the manufacture of cheeses of the Camembert 

 type. In these cheeses, too, lactic acid starters are very commonly 

 used. From these few instances it is evident that the practical 

 application of bacteriology to cheese-making has already begun, 

 and it is almost certain that a large field is open for the future in this 

 direction. 



18 



