PRACTICAL RESULTS 225 
of using starters will increase. In the making of the Edam cheese 
of Holland, the practice of using slimy whey to aid the ripening 
of the cheese has become very extended. The slimy whey is a 
culture of bacteria in whey, and is, therefore, simply another 
method of using a bacterial starter to control the cheese-ripening. 
It hastens the ripening and makes it more uniform, but it does 
not improve the cheese. In the manufacture of Roquefort 
cheese, mold cultures are intentionally added to bring about 
the proper ripening, and in recent years pure cultures of molds 
have been applied in the manufacture of cheeses of the Camem- 
bert type. In these cheeses, too, lactic acid starters are very 
commonly used. From these few instances it is evident that the 
practical application of bacteriology to cheese-making has al- 
ready begun, and it is almost certain that a large field is open 
for the future in this direction. 
15 
