KINDS OF BACTERIA IN CHEESE 



of bacteria in cheese is soon followed by a period of decline, at first 

 rapid and ultimately slow. The cause of this decline can only be 

 conjectured, but it is highly probable that is due to the general 

 principle to which we have before referred, namely, that after a 

 certain time the further growth of any species of bacteria is 

 prevented by the action of its own products. It should be noted 

 that the gas-producing bacteria in Cheddar cheese last much 

 longer than the peptonising organisms, being still present up to 

 eighty days. 



Two examples illustrating these general principles may be 

 given. The first is the result of an examination of a Cheddar 

 cheese in September : — 



The second is the record respecting a Cheddar cheese examined 



in February : — 



Kinds of Bacteria present in Cheese 



As far as at present known, the micro-organisms present in 

 cheese may be divided into four chief groups : — 



(i) The lactic acid bacteria form the largest group. The feature 



