CHAPTER III. 

 NEW-METHOD CHEESE-MAKING. 



THE fact that fermentations will always take place in 

 the cheese no matter what the method of manufacture fol- 

 lowed, would at first thought seem to indicate that there 

 can hardly be any improvement in conducting the cheese- 

 making on a systematic basis. " Fermentation-starters are 

 found everywhere, and we cannot force forward the fer- 

 mentation wanted " these are the arguments with which 

 old-method cheese-makers try to silence the efforts of im- 

 provement. Several facts are, however, now known which 

 throw a doubt on the correctness of these assertions. The 

 example just given of the mass-infection introduced at the 

 German cheese -factory shows the possibility of a rational 

 system of cheese-making. The same objections were of- 

 fered against the use of pure cultures in other fermenta- 

 tion industries, and these have here been shown entirely 

 feasible. In the making of sour-cream butter the old 

 method of spontaneous ripening of the cream had to yield 

 to modern methods of using starters or pure cultures, and 

 in the manufacture of beer the progress made by the intro- 

 duction of modern methods has been equally pronounced. 

 We cannot overlook the fact that the manufacture of 

 cheese is considerably more complicated than the industries 

 just mentioned, but, on the other hand, practical laboratory 



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