366 



Abnormalities in Dairy Produce. [sept., 



" greasy " character of the cheese ; and when it is from four to 

 eight weeks old the slimy layer becomes adhesive and reddish- 

 brown, owing apparently to the pink micrococcus and brown 

 bacterium. The chocolate-coloured mould finally appears, 

 but it does not seem to have much effect on the colour or con- 

 sistency of the slime layer. 



The employment of borax in solution, or even in powder, 

 is recommended to prevent the development of the dirty 

 grey mould ; and, to remove the slime caused by the colour- 

 producing organisms, the application of small quantities of 

 methylated spirits is advised. The slime is hardened by abso- 

 lute alcohol, which also destroys injurious organisms ; but it 

 cannot be used for this purpose on account of its cost, and 

 methylated spirits can be successfully employed as a substitute. 

 Solutions stronger than 10 per cent, were proved to be quite 

 effective when small quantities were applied to the exterior of 

 the cheese. As already indicated, the development of the moulds 

 can be checked by ventilation, temperature, and light. 



There are, of course, various modifications of faulty cheese, 

 and Mr. Coward made another investigation regarding the cause 

 producing dirty or grey spots and a soapy flavour in a cheese. 

 It was found to contain a small yeast-like organism, several types 

 of acid-producing bacteria, a mould similar to the grey one 

 already mentioned, and a putrefactive micrococcus. The two 

 organisms last mentioned are supposed to be the cause of 

 the " fault," and the origin of the putrefactive organism was 

 apparently traced to a compound feeding-cake. It is supposed 

 that the milk from which the cheese was made had been infected 

 by particles of, or dust from, the feeding-stuff, and it is therefore 

 advised that when compound feeding-cakes are fed to milch cows 

 proper care should be taken to prevent such infection. 



A sample of butter which had a tainted and almost faecal 

 flavour, as well as a sharp and penetrating aroma, was also 

 examined. It contained a species of mould and two of yeasts 

 (which were apparently innocuous), and three of bacteria 

 which were the cause of the trouble. It was experimentally 

 proved that two of these injurious organisms do not thrive in 

 the presence ofmore than a trace of free acid, and that the other 

 is frequently found in sour paste. The immediate and rapid 



