10 BULLETIN 148, U. S. DEPABTMENT OF AGRICULTURE. 
It is worthy of note in this connection that the good cheeses of 
this series, with one exception, developed very large, though too 
many, eyes; in fact, the cheeses were hurried to cold storage to 
prevent cracking from an excessive growth of eyes. No other cheese 
made at the factory the same season had a sufficient eye develop- 
ment, and no factory is able to secure a satisfactory eye growth so 
early in the season as this work was done. The unusual develop- 
ment of eyes in the cheese made in this experiment was secured only 
by the use of the cultures. The culture in this case was obtained 
from one of our own winter-made cheeses that would rival any im- 
ported in eyes, texture, and flavor. It was ground up and incubated 
in whey for 24 hours. In these experiments unusually heav} 7 cheese 
starters were used, which possibly accounts for too great a growth 
of eyes. The cheese made in this factory, after the experiments 
were completed and when the culture was not used, did not in any 
case show a satisfactory growth of eyes. Some cultures of Bacillus 
bulgaricus favor the growth of eyes more than others, but the use 
of starters for securing eyes in Swiss cheese will be discussed in a 
subsequent paper. 
From the results of the experiments with Bacillus bulgaricus cul- 
tures it would appear that with their proper use in starters, Swiss 
cheese can be made in winter as well as in summer. It also seems 
practicable to make cheese once a day. However, B. bulgaricus cul- 
tures will not be a " cure-all " for any condition of milk which care- 
less farmers may be able to bring about, but if the milk receives 
as good care as it receives when the best quality of cheese is made 
at the present time, and the evening milk is cooled at once after milk- 
ing so it will not have developed acid when delivered to the factory, 
there should be no serious difficulty with the help of a good starter in 
making good Swiss cheese once a day and every day in the year. 
AMOUNT OF STARTER TO USE. 
We have found that 3 per cent of starter can be used without any 
indication of harmful results in the ripening cheese. Probably a 
greater amount of a weak culture or of a starter with a low acid 
content at the time of use could be employed. But 3 per cent of a 
strong culture with a high development of acid in the starter is 
apparently all that it is safe to use. More than 3 per cent of starter 
has in some instances apparently suppressed all tendency to form 
eyes, while the use of as much as 3 per cent has no apparent injurious 
effect on eyes, texture, or flavor. With a strong, active culture of 
Bacillus bulgaricus. 2 per cent of starter would undoubtedly prove 
more than sufficient to insure a perfectly solid cheese, excepting 
under the most extreme conditions of a poor milk supply. It is 
suggested that this amount be used, since it can be safely employed. 
