276 MODERN DAIRY PRACTICE. 



bacteria possibly present in the cheese may easily be over- 

 powered by the larger number of bacteria added in the 

 direct infection. The milk is coagulated in carefully- 

 cleaned vats, and the cutting of the curd, the milking, 

 pressing, and other processes in the manufacture take 

 place as rapidly and in as cleanly manner as possible. 

 The Dutch and English cheese-factories in many respects 

 come up to the demands made in the preceding. 



3. Direct Infection. Experiments have been made by 

 several scientists for the preparation of pure cultures for 

 curing of cheese, but so far with only partial success. 

 The difficulties met with in this case are considerable. 

 We do not here have only one or two kinds of bacteria in 

 pure cultures, as is the case in the brewing of beer or in 

 the manufacture of sour-cream butter, but as the assist- 

 ance of several kinds of bacteria are necessary in the mak- 

 ing of cheese, we must obtain pure cultures of several forms 

 to obtain a proper curing of the cheese. This part of new- 

 method cheese-making is yet at the stage of experimenta- 

 tion, but the investigations at hand at the present give 

 certain hope of the solution of the problem. We shall not 

 here go farther into a discussion of this question or explain 

 the practical methods for the applications of such pure 

 cultures, as these are still not sufficiently worked out, or 

 have not yet been subjected to tests in practical operations. 



4. Clean Cheese-cellar. By cleanliness in the cheese- 

 cellar we do not understand the same as is usually meant 

 by the work in modern dairying. It is not so much a 

 question of having a cellar where no bacteria are found as 

 a cellar where only those favorable for the curing of cheese 

 are found. To reach this, both disinfection and infection 

 must be practised; the former in order to destroy the 



