64 STORRS AGRICULTURAL EXPERIMENT STATION 
higher degree of acidity. The percentage of acidity used by us 
is rather high. This is, however, partly because of the low tem- 
perature of the room in which our experiments are made. In 
France the making rooms are generally kept quite warm and 
the cheese will naturally drain faster there and develop the 
acid in the curd. | 
Several experiments have shown us that it is not entirely 
necessary to use such high degree of acidity to secure a 
properly drained cheese, but by using a starter. which will 
work rapidly after the cheese is dipped, very satisfactory re- 
sults have been obtained. The milk in such cases’ was ripened 
to only about 0.2-0.25 per cent. of acid. 
KIND OF STARTER. 
* 
The various commercial starters have been used here and 
have produced excellent cheese of a mild type. The one found 
most satisfactory, however, was prepared from a certain brand 
of imported cheese. This cheese has a peculiar flavor of its 
own which differs from that of any other brand. Experiments 
to produce this flavor have been carried out here. After many 
of these imported cheeses had been carefully examined and 
analyzed a certain kind of lactic acid organism was found by 
the bacteriologist. This organism was separated and from 
it a pure culture starter prepared, which was used in the 
making of the cheese with excellent results. The flavor sought 
for has been produced repeatedly with this starter. As this 
brand of cheese is more popular than almost any other, this 
starter is probably the best that can be used in the manufac- 
ture of this cheese. 3 
Adding Rennet. The milk while ripening, unless watched 
carefully, cools down and must be brought back to the same 
temperature as at first (85 F.) before adding the rennet. 
At this temperature it has been found necessary to use a 
curdling time of one and one-half to two hours to secure 
the texture of the curd desired for Camembert cheese. The 
amount of rennet required to curdle the milk in this time is 
calculated by means of the Marshall rennet tester or the 
titration apparatus. 
— 
‘As soon as a demand for this starter arises in the trade, cultures 
of it will be furnished to such companies as regularly supply starters 
for other creamery work. | 
