Journal of Agricultural Research 
Vol. II, No. 3 
190 
It will be observed that for every day’s make the cheese of series B, 
with the smaller percentages of Streptococcus, scored higher than series 
C, with the pure Bacterium lactis acidi starter. Series A, with the larger 
percentages of Streptococcus, scored higher than series C in two out of 
the three cheeses. Series B averaged 2.1 points higher than the series C, 
and series A averaged 1 point higher than series C. 
The differences in flavor, however, were greater than the figures 
indicate, since the scores were made upon the commercial value of the 
cheese. The cheeses of series C had the acid flavor typical of a young 
pasteurized-milk cheese made with the ordinary commercial starter. 
The cheeses of series B had none of this acid flavor, but instead they 
possessed a mild flavor which was more agreeable to the taste of a number 
of persons knowing nothing of the experiment, to whose judgment the 
samples were submitted. All were agreed that the cheeses of series B 
lacked the acid taste. The cheeses of series A also differed greatly from 
those of the series C. They did not have the pleasant flavor of series B, 
however, but had an acid flavor essentially different from that of series C 
and inferior to the mild flavor of series B. 
These experiments with the use of the Streptococcus, b, culture in 
starters demonstrate the fact that the addition of comparatively small 
percentages of this kind of culture brings about a decided difference in 
flavor, which is regarded as an improvement by all who have passed 
judgment in the matter. The larger percentages of streptococci give 
less desirable flavors than the smaller percentages. It seems probable 
that further experimentation with this and other cultures of Streptococ¬ 
cus, b, in combination with Bacterium lactis acidi may give results which 
will be of practical value in the improvement of flavors in pasteurized- 
milk cheese. And it does not seem unreasonable to hope that further 
experimentation with the B. lactis acidi , a or b, together with smaller 
percentages of Streptococcus, b, as the basis for a starter and with 
various combinations of very small percentage of the other cheese organ¬ 
isms, Cheddar flavors may be obtained in the pasteurized-milk cheese. 
SUMMARY 
(1) The organisms constantly found in Cheddar cheese in such num¬ 
bers as to indicate they must function in the ripening process are included 
in four groups: First, the Bacterium lactis acidi ; second, the B. casei; 
third, Streptococcus; fourth, Micrococcus. 
(2) On the basis of the fermentation powers each of the four groups 
may be divided into a number of varieties. 
(3) The distribution of the varieties of the four groups in Cheddar 
cheese prepared from raw milk has been studied, as has also been done 
with cheese prepared from pasteurized milk. 
