16 BULLETIN 148, U. S. DEPARTMENT OF AGRICULTURE. 
This could be grown in the mother starter, and if the whey mother 
starter is drawn to the level of the tube in the starter-can it will carry 
enough of the Mycoderma to inoculate the starter. 
SUMMARY AND CONCLUSIONS. 
Many cultures of Bacillus hulgaricus obtained from different 
sources were used as starters in experiments for suppressing gas- 
forming bacteria in milk used for making Swiss cheese. 
The ability to suppress undesirable fermentations was found to 
vary widely with different strains of B. hulgaricus. Several were 
able to prevent gas formation when the starter was less than 2 per 
cent of the total amount of milk used. Other cultures did not prove 
efficient with less than 4 per cent. 
Ordinary lactic-acid cultures were not successful in preventing gas 
formation. 
The application of the use of B. hulgaricus as a starter was tried 
in a cheese factory under commercial conditions. Good cheese was 
made at a season when it was not possible to make marketable Swiss 
cheese without the use of the cultures. 
The results of these experiments indicate that the maker of Swiss 
cheese can control the fermentations with some cultures of B. hulgari- 
cus; that a good quality of Swiss cheese can be made in winter as well 
as in summer ; and that it is probably practicable to make cheese once 
a day instead of twice a day, as has been necessary in the past. 
Methods are described for preparing and keeping cultures. A 
new type of starter-can for carrying starter is illustrated and de- 
scribed. This starter-can may be used for other dairy purposes with 
whey starters. 
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WASHINGTON : GOVERNMENT PRINTING OFFICE : 1915 
