150 DAIRY BACTERIOLOGY 



curd cheeses, for, in spite of the lack of fat, a piquant product 

 will result, owing to the formation of the sharp -tasting substances. 

 In the ripening of the soft acid curd cheeses, e.g., Harz Cheese, 

 the following organisms appear to play the principal part : 

 Oidium lactis, and, possibly, also certain yellow cocci 1 , a 

 mycoderma 2 , yeast, and lactic acid bacteria. In the ripe state 

 these cheeses generally contain more amino -acids and less 

 ammonia than the soft rennet curd cheeses. Oidium lactis has 

 a more pronounced action on casein in presence of large amounts 

 of lactic acid ; it forms only small amounts of ammonia. 



1 Eckks, "Landwirt. Jahrbuch der Schweiz," 1905, p. 503. 



s EaJin, " Centralblatt f. Bakt.," 2 Abt. f 1906, Bd. XV., p. 786. 



