USE OF BACILLUS BULGARICUS IN CHEESE STARTERS. 7 
high temperature of cooking and pressing the curd is necessary to 
obtain the best results with Bacillus "bulgaricus. 
Table 2 gives the results with starters made from a B. bulgaricus 
culture that did not prove efficient unless used in comparatively large 
quantities, as much as 4 per cent of starter made with culture B being 
required thoroughly to suppress gas formers. Culture B was a com- 
mon type of B. bulgaricus, causing stringiness; that is, stringy or 
slimy milk and whey. This was the only culture of B. bulgaricus 
used that gave questionable results. 
Table 2. — Effect of Bacillus bulgaricus starter (Culture B) on suppression of 
gas formation in Siviss cheese. 
No. 
Culture 
No. 
Starter. 
Amount. Acidity 
Per c(7it. 
1 
.66 
Per cent. 
0.3 
1.2 
1.4 
1.5 
2.4 
.7 
Condition of cheese. 
Starter. 
No starter 
No gas 
Very gassy . . . 
Gassy 
Very gassy . . . 
do 
Slightly gassy . 
Edge gassy.*. 
No gas 
Very gassy. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
Do. 
More than 100 cheeses were made from milk known to be badly 
contaminated in which the starters showed positive results in secur- 
ing good cheese. Only those cases in which companion cheeses were 
made from the same milk, one with and one without the starter, have 
been included in Tables 1 and 2. 
Table 3 contains the results with starters made from types of 
bacteria which cause the normal souring of milk and which are 
usually found in commercially pure cultures advertised for use in 
creameries and Cheddar-cheese factories. A few trials were made 
with starters prepared from these cultures and another commercial 
culture, but with poor results. 
Table 3. 
-Results of using starters made from common lactic types of bacteria 
in making Swiss cheese. 
Cheese 
Culture 
No. 
No. 
1 
E 
2 
E 
3 
E 
4 
E 
5 
E 
6 
BM 
i 
SM 
8 
SM 
9 
SM 
10 
SM 
Starter. 
Amount. Acidity. 
Condition of cheese. 
Starter. 
No starter. 
Per cent. 
4 
4 
2 
2 
4 
1 
1 
1 
2 
4 
Pa- 
cent. 
0.6 
.6 
.6 
.6 
.6 
.6 
.6 
.6 
Very gassy 
....do 
....do 
....do 
....do 
....do 
....do 
....do 
....do 
Pin holes.. 
