Report of the Cheese Investigation 
Lo the Director of the Storrs Agricultural Experiment 
Station: 
Sir:—The Cheese Investigation has been continued upon 
the same lines pursued during the previous years,—(1) | 
the practical problems of the making and handling of the 
Camembert and Roquefort types of cheese, (2) the chemical} 
problems, and (3) the biological problems involved in such 
ripening, 
CHEESE MAKING 
The time of the cheesemaker during the past year has 
been largely devoted to experiments to determine the re- 
lation of the lactic organisms to the ripening of Camembert 
cheese. The problem of the making and use of lactic start- 
ers with pasteurized or sterilized milk and the differing 
results odtained with cultures of different origin have 
brought the whole question of the making and use of start- 
ers under review, in co-operation with the bacteriologica! 
department. It has been found possible to vary the results 
obtained materially by such changes in the race of lactic 
organism used. We have found some races of lactic organ- 
isms whose activity could be markedly increased by proper 
handling and that one of these obtained from imported 
Camembert improves the flavor of the product materially. 
The methods developed by our past two years of practica! 
work were brought together by the cheesemaker into bul- 
letin form. Since such publication the work has been con- 
tinued upon the phases of the making and ripening in which 
results: were incomplete. Data have been secured which 
will modify the practice considerably to the improvement 
