Cheese Faults 429 



as to taste, accompany this phenomenon and deduct 

 from the vahie of the cheese. The trouljle is due most 

 frequently to one or two lactic-acid species, notably 

 B. lactis aerogenes, and can be partly overcome by the 

 use of larger amounts of a good lactic-acid starter. 



Other faults that, as a rule, are less troublesome than 

 the preceding, involve the development of objectionable 



Fig. 66. Section through an inflated Emmenthaler cheese. (Freudenreich.) 



tastes and odors. In soft cheeses considerable loss is now 

 and then occasioned by yeasts which develop on the 

 surface. The cheese becomes slimy, adheres to the board, 

 and is liable to lose part of its surface containing the 

 mold, thereby interfering with the proper ripening. 

 In still other instances, the soft cheese may be invaded 

 by putrefaction bacteria which change it into an offen- 

 sive slimy mass. More or less loss to the cheese-maker 

 is likewise occasioned by discolorations of the hard 

 cheeses, that is, the formation of black, red, blue, or 

 rusty spots. These are due to molds or bacteria. In 

 all these instances, the remedy must be sought in thor- 



