Bui. 148, U. S. Dept. of Agriculture. 
Plate I. 
Effect of Using Bacillus bulgaricus Starters to Control Fermentations in 
Making Swiss Cheese. 
These cheeses were cut 24 hours after making from the same lot of badly contaminated milk; 
the upper was made with starter, the lower, without any starter, is badly "nissler." 
