430 MILK AND MILK PRODUCTS 
strated that the number of bacteria decreases rather rapidly. Fresh 
cheeses were found to contain large numbers of bacteria. These 
decreased so that at the end of thirty or forty days there were less than 
10,000,000 bacteria per gram. These authors state that a cheddar 
cheese commercially ripe usually contains some millions of living bac- 
130 
Y20-f ee ae at ee Commercial score 
Bacteria content 
110 
100- 
Milhons of Bacteria per Gram of Cheese 
60- 
/ \ 
I 
so \ 
H ‘NL 
4Q— | a 
, 3 “Na, 
oY 4 a 
30 f 
Pa 
20 
10 
10 20 30 40 50 60 70 80 90 100 110 120 
Days 
Fig. 73.—Bacteria Content and Commercial Score of Cheddar Cheese. 
Harding and Prucha, 1903.) 
teria per gram. Fig. 73 shows the number of bacteria that were 
in a cheese at various ages. 
(After 
found 
The relation of cheese to the spread of disease is an interesting ques- 
tion which has received some attention from investigators. Tuber- 
culosis has received the greater part of the attention. Mohler, Wash- 
