96 STORRS AGRICULTURAL EXPERIMENT STATION. 
possible to produce in any part of the globe any particular kind 
of cheese. It is along this line that bacteriologists are work- 
ing to-day, hoping that by an extension of their experiments 
they will learn what kind of pure cultures can be used in cheese- 
making to give the most desirable results. Up to the present 
time, however, no practical results in this line of work have 
been reached. There is, it is true, one European bacteriologist 
who has put upon the market a pure culture of bacteria for 
cheese-making, making great claims for it, as giving rise to 
a very high grade of cheese with uniform results. It has not 
been as yet used to any very great extent, and, certainly, has as 
yet no very great reputation. There is another who has suc- 
ceeded in making fine cheeses by the use of certain species of | 
moulds. Beyond this, while other bacteriologists have species 
of bacteria which in their laboratory experiments have pro- 
duced very desirable results, and have given rise to cheese with 
flavors that appear to be normal and uniform, the application 
of the method of the artificial use of bacteria in cheese-making 
has scarcely extended beyond laboratory experiments, and 
in practical cheese-making is as yet almost unknown. 
SLIMY WHEY CHEESE OF HOLLAND. 
There is, however, in Holland a practical application of 
bacteriology to cheese-making which has been derived not 
from laboratory experimentation, but rather from dairy 
practice. In the manufacture of the common Holland cheeses, 
of which the Edam cheese is best known to us, the ordinary 
method is to make the milk from a single day’s milking into 
one or more small cheeses and to allow these cheeses to ripen 
under perfectly natural processes. It takes, however, a num- 
ber of weeks to produce the ripening of such cheeses, and they 
are not ready for market for about six weeks. Moreover, there 
is no absolute uniformity of results. 
There has been introduced into Holland a method of has- 
tening this ripening process and producing a greater uni- 
formity of result by the use of what is known as “ slimy whey.” 
This slimy whey is nothing more than a milk culture of bac- 
teria, and it is carried by the cheese-maker from day to day 
as a butter-maker keeps his starter. A certain quantity of 
the material is added to the milk which is to be made into the 
cheese, 

