98 STORRS AGRICULTURAL EXPERIMENT STATION. 
reasons yet unknown, they can be kept for week after week 
without difficulty. | 
There is little question that if the cheese manufacturing in 
Folland was carried on in larger factories this process of the 
use of artificial starters would be developed much more rapidly 
and more successfully than it has been. The majority of 
Holland cheeses are made in individual farms, and a farm in 
Holland is a very small tract of land. Such a farm will fre- 
quently make only one of these small cheeses a day; if they 
make three it is exceptional. Of course, some larger farms 
will make more. But where the cheese is made in such small 
quantities there is no special incentive and no opportunity for 
the development and application of new methods by experi- 
ment. ‘There have in the last few years been started some 
cheese factories where a larger amount of milk is received daily 
from many farms and where these Holland cheeses are made 
in large quantities. Up to the present time, however, the 
cheeses thus made are decidedly inferior to those made on the 
farm, a fact that is in considerable measure due to the use of 
the same methods that have given a bad reputation to Amer- 
ican cheese. Instead of using whole milk, skim milk or half 
skim milk is used, and the quality of the cheese is in conse- 
quence deteriorated. It is certainly within the region of prob- 
ability that these larger factories in the future, through the 
assistance of the experiment stations that are working upon 
the subject of slimy whey, will develop this method and ob- 
tain more valuable applications. But even at present the use 
of slimy whey is adopted on one-third of the cheese-making 
farms, and its use is apparently extending because of the 
greater rapidity of ripening, and the greater uniformity which 
it brings. 
Except in these few directions bacteriology has as yet 
played no part in practical cheese-making. It is the confident 
belief of bacteriologists that there is a greater future for the 
application of their results in this direction than in any other, 
and they are convinced that a few years will see the use of pure 
cultures in cheese-making developed to an extent much greater 
than it has been yet developed in butter-making. Up to the 
present time, however, the cheese-makers say that bacteriology 
is very interesting, but it has given them almost nothing that 
is practical for their use. 
