USE OF BACILLUS BULGABICUS IN CHEESE STAETEES. 7 



high temperature of cooking and pressing the curd is necessary to 

 obtain the best results with Bacillus hulgaricus. 



Table 2 gives the results with starters made from a B. hulgaricus 

 culture that did not prove efficient unless used in comparatively large 

 quantities, as much as 4 per cent of starter made with culture B being 

 required thoroughly to suppress gas formers. Culture B was a com- 

 mon type of B. hulgaricus, causing stringiness; that is, stringy or 

 slimy milk and whey. This was the only culture of B. hulgaricus 

 used that gave questionable results. 



Table 2.- — Effect of Bacillus hulgaricus starter (Culture B) on suppression of 

 gas formation in Swiss cheese. 



Cheese 

 No. 



Culture 



No. 



Starter. 



Amount. Acidity 



Condition of cheese. 



Starter. 



No starter. 



Per cent. 

 1 

 .66 



Per cent. 



0.3 



1.2 



1.4 



1.5 



2.4 



.7 



.8 



.9 



No gas 



Very gasSy . . . 



Gassy 



Very gassy . . . 

 do 



Slightly gassy 

 Edge gassy... 

 Nogas 



Very gassy. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 

 Do. 



More than 100 cheeses were made from milk known to be badly 

 contaminated in which the starters showed positive results in secur- 

 ing good cheese. Only those cases in which companion cheeses were 

 made from the same milk, one with and one without the starter, have 

 been included in Tables 1 and 2. 



Table 3 contains the results with starters made from types of 

 bacteria which cause the normal souring of milk and which are 

 usually found in commercially pure cultures advertised for use in 

 creameries and Cheddar-cheese factories. A few trials were made 

 with starters prepared from these cultures and another commercial 

 culture, but with poor results. 



Table 3.- 



-Results of using starters made from common lactic types of bacteria 

 in making Swiss cheese. 



Cheese 



Culture 

 No. 



Starter. 



Condition of cheese. 



No. 



Amount. , Acidity. 



Starter. 



No starter. 



1 



E 

 E 



E 



E 



E 

 SM 

 SM 

 SM 

 SM 

 SM 



Per cent. 

 4 

 4 

 2 

 2 

 4 

 1 

 1 

 1 

 2 

 4 



Per cent. 

 0.6 

 .6 

 .6 

 .6 

 .6 

 .6 

 .6 

 .6 

 .6 

 .6 







2 



do 





3 



do 





4 



do 





5 



do 





6 



...do 





7 



do 





8 



do 





9 



do 





10 













