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Weinzirl, Bacteria in Cheese. 
What then is the role of these acid germs ? As has been 
suggested, they probably furnish much of the flavor, peculiar 
to our best cheese. The acid may give to the cheese that sharp- 
ness or “twang,” so highly prized by cheese connoisseurs. 
Possibly, also those more delicate flavors and aromas are due 
to particular species of this class. However, too little is as yet 
known concerning this subject, to warrant any positive asser- 
tions. A careful and accurate study of the cheese flora accom- 
panied by tests of the various germs in cheese making may 
lead to discoveries which when put into practice will redeem 
much of the inferior product now found in the market. 
