June 15, 1914 
Ripening of Cheddar Cheese 
201 
This culture produced acetic acid almost entirely. As practically all 
of the citric acid had been destroyed, it may be assumed that this acid 
was in part the source of the acetic acid. That citric acid can be broken 
down by certain organisms has already been pointed out by Bosworth 
and Prucha (1910). 
The cultures of Micrococcus b (Table VIII) were months old when 
analyzed. The flasks were alike in appearance and odor. The cheese 
was 43 days old and had a mild Cheddar flavor when the isolation was 
made. This organism was present in the cheese to the extent of i,6oo } - 
000 per gram. 
Table; VIII. — Substances formed by the action of Micrococcus b 
[Computed in cubic centimeters of tenth-normal solution] 
Substance. 
| Quantity found. 
Control. 
Quantity produced. 
Flask 1. 
Flask 2. 
Flask 1. 
Flask 2. 
Total volatile acids. 
7 2 - 785 
67.529 
12. 164 
60. 621 
55 - 365 
Formic acid. 
4-857 
3.667 
5 - 548 
—. 621 
-I. 88l 
Acetic acid. 
64- 3°5 
59 - 74 ° 
6.160 
58-145 
S 3 - 580 
Propionic acid. 
3- 220 
3 - 9*4 
. 000 
3. 220 
3 - 9*4 
Butyric acid. 
Caproic acid. 
. 000 
• 403 
.409 
• 5 °° 
. 000 
. 000 
. 208 
. 000 
• 456 
. 802 
. OOO 
. 000 
Acids from alcohol. 
Lost. 
Acids from esters. 
• 4°5 
. 000 
. 640 
. 000 
Succinic acid. 
. OOO 
. 000 
Total lactic acid. 
17.152 
. 000 
. 000 
17. 152 
. 000 
Racemic lactic acid. 
3 * 73 ° 
. 000 
. 000 
3 - 73 ° 
. 000 
Active lactic acid. 
13. 422 
. 000 
. 000 
13. 422 
. 000 
Acetic acid shows the only large increase among the volatile acids. In 
flask 1 a small quantity of lactic acid had developed. Most of it was of 
the active variety. 
The cultures of Micrococcus d (Table IX) were 1^ months old when 
analyzed. Flask 2 showed from its appearance and odor further decom¬ 
position and probably more rapid growth of the organism than flask 1. 
Table; IX .—Substances formed by the action of Micrococcus d 
[Computed in cubic centimeters of tenth-normal solution] 
Siibstance. 
1 Quantity found. 
1 
j Control. 
Quantity produced. 
j Flask 1. 
! Flask 2. 
Flask 1. 
Flask 2. 
Total volatile acids. 
Formic acid. 
Acetic acid. 
Propionic acid. 
Butyric acid. 
Caproic acid. 
Acids from alcohol. 
Acids from esters..*... 
' 29. 482 
2. 484 
8. 370 
4 * 54 ° 
7.811 
6. 277 
1.499 
• 35 ° 
•830 
3 - 30 
. OOO 
3 - 39 6 
26. 614 
1. 316 
* 3 - 295 
4. 988 
2. 456 
4-559 
1. 752 
• 45 ° 
3 - 3 °° 
20. 856 
11. 940 
8. 916 
12. 164 
S- 348 
6. 160 
. 000 
. 000 
• 456 
. 802 
. 640 
. 000 
. 000 
. 000 
. 000 
17.318 
-3.064 
2. 210 
4 . 54 ° 
7. 8ll 
5- 821 
.697 
14. 450 
-4. 232 
7 - *35 
4. 988 
2. 456 
4. 103 
• 95 ° 
Succinic acid. 
Total lactic acid. 
Racemic lactic acid. 
Active lactic acid. 
• 830 
3 - 396 
. 000 
3 - 396 
3 * 3 °° 
20. 856 
11. 940 
8. 916 
