260 SCIENCE AND PRACTICE OF DAIRYING. 



in winter 7 to 9 kg. In the preparation of half fatty cheeses, there is 

 obtained per 100 kg. of milk on the Alps 9 to 10 kg. of cheese, and in the 

 valley dairies 8 to 9, and in winter 7 to 8 kg. It is calculated that in the 

 preparation of half fatty cheeses, that is, cheeses made from morning milk 

 and skimmed evening milk of the previous day, from every 100 kg. of 

 fresh cheese there are made in summer 14 to 16 kg. of butter, and 13 to 

 15 in winter; and each additional kg. of fat in the cheese increases or 

 diminishes the weight of the cheese by 1*5 kg. 



Good Emmenthaler cheese of the best quality should possess a mild, 

 piquant, nutty flavour, and should be free from fissures or cracks. On 

 a fresh-cut surface the eyes, namely, the single large circular openings 



which distinguish this cheese from all 

 other cheeses, should be uniformly placed 

 in the cheeses, and should appear of a 

 uniform size. The distance between the 

 different eyes should be 4 to 6 cms. The 

 internal portion of the eyes, which varies 

 from 6 to 10 mms., on an average 8 mms., 

 should possess a dull glitter, but should be 

 free from small drops of liquid. The Em- 

 menthaler cheeses which have not been suc- 

 cessfully manufactured are divided, accord- 

 ing to the more commonly occurring faults, 



Fig. 75. -Bacillus diatrypeticus casei. " J 



Enlarged 850 times. into GeolaMe Kase, JViszler, and (rlasler. 



Our information with regard to these 



faults is based upon the observations and opinions of cheese manufacturers. 

 Scientific opinion and research have only been very recently undertaken 

 on the subject. According to the practical man, the explanation of the 

 proper course of ripening, and the explanation of the faults to which the 

 cheeses are liable, are extremely complicated. This is no doubt true, but 

 not to the extent which is believed. 



So far as our knowledge at present extends, the most of the processes 

 in operation on the ripening of cheese are caused by fission fungi, and it 

 is certain that in the peculiar ripening process going on in the Emmen- 

 thaler cheese, certain gas-generating bacteria, in addition to many other 

 kinds of bacteria with other properties, exercise an important function. 

 To these gas-generating bacteria belong the bacillus depicted in the accom- 

 panying diagram (fig. 77). The lactic bacteria are agents exercising a 

 secondary influence. The action of the gas-generating bacteria should 

 neither begin too early nor go on too long for the cheese to attain its proper 

 condition. It should go on exactly at the time that the cheese mass has 

 attained a certain amount of firmness and mobility, in an even manner, 



