—— = 
THE CAMEMBERT TYPE OF CHEESE 13 
due to gas-producing bacteria. No way has been found in 
which this difficulty can be absolutely avoided, but it may be 
partly remedied by the use of a good lactic starter and high 
development of acid before setting, which will in time over- 
power the gas-producing organisms. If the curd is kept at a 
low temperature after dipping, the growth of these gassy 
organisms is checked to some extent. The gas cannot always 
be seen in the fresh curd, but sometimes develops later, and if 
it does the cheese very seldom turns out satisfactorily’ 
(Fig. 26). 
See ee 


. 
3 
- 
4 Fic. 26—Gassy curd. 
: 
¢ YEA], 
Another difficulty is caused by yeast. The cheeses often 
become covered with yeast in the making room, although 
sometimes the yeast makes its appearance after the cheeses 
have been taken to the ripening room. The surface of such 
cheeses become slimy and sticky, causing the cheeses to stick 

