16 BULLETIN 148, U. S. DEPARTMENT OF AGRICULTURE. 



This could be grown in the mother starter, and if the whey mother 

 starter is drawn to the level of the tube in the starter-can it will carry 

 enough of the Mycoderma to inoculate the starter. 



SUMMARY AND CONCLUSIONS. 



Many cultures of Bacillus bulgaricus obtained from different 

 sources were used as starters in experiments for suppressing gas- 

 forming bacteria in milk used for making Swiss cheese. 



The ability to suppress undesirable fermentations was found to 

 vary widely with different strain's of B. bulgaricus. Several were 

 able to prevent gas formation when the starter was less than 2 per 

 cent of the total amount of milk used. Other cultures did not prove 

 efficient with less than 4 per cent. 



Ordinary lactic-acid cultures were not successful in preventing gas 

 formation. 



The application of the use of B. bulgaricus as a starter was tried 

 in a cheese factory under commercial conditions. Good cheese was 

 made at a season when it was not possible to make marketable Swiss 

 cheese without the use of the cultures. 



The results of these experiments indicate that the maker of Swiss 

 cheese can control the fermentations with some cultures of B. bulgari- 

 cus; that a good quality of Swiss cheese can be made in winter as well 

 as in summer; and that it is probably practicable to make cheese once 

 a day instead of twice a day, as has been necessary in the past. 



Methods are described for preparing and keeping cultures. A 

 new type of starter-can for carrying starter is illustrated and de- 

 scribed. This starter-can may be used for other dairy purposes with 

 whey starters. 



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