260 MODERN DAIRY PRACTICE. 



results of their researches, and also on original investiga- 

 tions by the author. 



In the manufacture of cheese the casein is precipitated 

 in two different ways, viz. : 



1. By means of certain bacteria producing a ferment 

 which coagulates the casein, or 



2. By means of rennet. 



FREUDANREICH Bacteria causing Formation of Holes in Cheese. 



Ann. d. Microgr. 2 (1890), p. 353. 

 The Effect of Excluding Air in the Ripening of Emmenthal 



Cheese. Landw. Jahrb. d. Schweiz, 6, p. 62 ; Chem. Centr., 1893, 



No. 5. 

 Experiments in Preventing the Formation of Holes in Cheese. 



Landw. Jahrb. d. Schw., 7, p. 81. 

 Causes of Bitter Cheese. Fuhling's Landw. Zeitung, 43 (1894), 



p. 361. 

 GRAEFF. Useful and Injurious Bacteria in the Manufacture of 



Dutch Cheese. Molk.-ZeiL, 5, p. 183. 

 LEPIERRE. Examination of a Spoilt Cheese. Comptes Rendus, 



1894, p. 476. 

 MCFADYEAN. Chem. Bact. Investigation of a Bacterium Causing 



Inflammation of the Udder and Formation of Holes in Cheese, 



Landw. Jahrb. d. Schw., 1890, p. 64. 

 MALENCHINI. On Ptomaines in Cheese. Zeitschr. / Nahrungs- 



mittel Unters., 7 (1893), p. 7. 



MANETTI and Musso. On the Composition and Ripening of Par- 

 mesan Cheese. Landw. Vers.-Stat., 21 (1878), p. 224. 

 PAMMEL. An Aromatic Bacillus of Cheese. Bull. No. 21, Iowa 



Exp. Station. 



Ripening of Cheese. Ibid. 



WEIGMANN. Formation of Holes in Cheese. Landw. Wochenblattf. 



Schl-HoL, 1890, p. 890 ; Landw. Jahrb., 20 (1890), suppl. 1. 

 Action of Rennet-producing and Peptouizing Bacteria in the 



Ripening of Cheese. Jahresb. Kiel. Milchw. Inst., 1892; abstr. 



Molk.-Zeit., 7, p. 479. W. 



