June is, 1914 
Flavor of Cheddar Cheese 
177 
cells of either extreme in width, the culture may be classed as a high or a 
low acid-producing variety. 
DISTRIBUTION OF THE GROUPS AND VARIETIES OF CHEESE ORGAN¬ 
ISMS IN NORMAL CHEDDAR CHEESE 
Twenty-one raw-milk cheeses have been analyzed bacteriologically 
and the cultures classified in the manner described above. Some of the 
cheeses were analyzed only once or a few times. In Table VIII are 
given the percentages of the different varieties which were found in a 
series of 16 cheeses. These were the best of a large number of cheeses 
which had been sent for scoring to the Dairy Department of the Uni¬ 
versity of Wisconsin from cheese factories in different parts of the State. 
They represent a high quality of Wisconsin cheese. 
It will be observed that almost every variety of each of the four 
groups of cheese organisms is represented in the 16 cheeses in sufficiently 
large numbers to be influential in the development of flavor. It is not 
to be supposed that representatives of all of the varieties occurring in a 
cheese can be isolated each time the cheese is submitted to analysis. 
Particularly in the case of those cheeses which were analyzed only once, 
other forms than those shown by the data must have been present. 
For this reason Table VIII as a whole rather than the data from any 
individual cheese should be considered in drawing conclusions as to the 
types of organisms present in normal cheese. The figures of the table 
indicate that the flora of a normal Cheddar cheese is varied and consists 
of representatives of each of the four groups of cheese organisms. 
Table VIII .—Bacterial content of normal raw-milk cheeses 
Cheese 
No. 
Age. 
Bacteria 
per gram 
(plate 
cultures). 
Variety of 
Bacterium 
lactis addi. 
Variety of 
Bacterium 
casei. 
Variety of 
streptococci. 
Variety of 
micrococci. 
Bacteria 
per gram 
(dilution 
cultures). 
Variety 
of Bac¬ 
terium 
casti. 
a 
b 
d 
a 
b 
c 
a 
b 
c 
d 
a 
b 
c 
a 
b 
Days. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.c. 
P.C. 
P.c. 
P.c. 
P.c. 
33 . 
30 
35,000,000 
100 
*+ 
35 . 
30 
8.000,000 
63 
25 
12 
1 00* OOO* 000 
flX 
44 . 
3 * 
4,000,000 
25 
12 
25 
38 
IO? OOO. coo 
a 4 - 
36. 
28 
to,500,000 
40 
10 
20 
30 
.... 
jo, 000 jOOO 
I f 000,000,000 
IO.OOO»OOO 
0+ 
a-L 
49 . 
3 ® 
3,200,000 
71 
29 
.... 
38 . 
48 
2,000,000 
12 
13 
12 
25 
13 
12 
13 
I,OOO tOOO 
45 . 
38 
55,000,000 
67 
22 
II 
100.OO0• 000 
« 4 * 
50 . 
24 
7,000,000 
30 
So 
10 
10 
io t coo* OOO 
53 . 
30 
8,000,000 
70 
a -L. 
63. 
3 ® 
3. 500,000 
10 
20 
50 
10 
IO 
o'-* 
IO» OOO|OOO 
Q - L . 
[ 45 
18,500,000 
90 
IO 
IO; OOO, OOO 
a+ 
5 . 
1 52 
36,000,000 
11 
67 
11 
II 
IDO, OOOf OOO 
lOf OOO* OOO 
1 63 
11,000,000 
20 
80 
IO; 000.000 
*-f 
[ 37 
28,000,000 
50 
33 
17 
IOO; OOO* OOO 
0+ 
13 . 
1 43 
25,000,. 000 
63 
13 
12 
12 
IOO; OOO j 000 
.... 
l 59 
3,200,000 
30 
10 
48 
10 
10 
1 7 GOO. OOO 
T A 
[ 39 
10,000,000 
14 
58 
28 
10.000,000 
0+ 
IO.,«.. 
1 40 
1 62 
5, oco,000 
4,500,000 
*4 
86 
100 
10,000,OOO 
io,000, OOO 
° 4 - 
.... 
1 18 
12,OOO,OOO 
90 
10 
«+ 
17 . 
1 a 5 
15,000,000 
50 
10 
40 
100 1 OOO, 000 
.... 
1 
11,500, OOO 
10 
80 
10 
1 7 000, OOO 
130 .... 
f 16 
600,000,000 
17 
83 
loo* 000, coo 
l 32 
125,000,000 
.... 
78 
11 
11 
1 ,000,000,000 
131 .... 
/ *4 
38,000,000 
.... 
76 
11 
II 
loo. 000* 000 
l 30 
120 ,000,000 
11 
S 3 
I 
2 | 
zoo, OOO, OOO 
j 
a 4 -— Eound present. 
