The Bacteriology of Cheddar Cheese (Classic Reprint)

THE BACTERIOLOGY OF CHEDDAR CHEESE. INTRODUCTION. The rOle of microorganisms in the preparation and ripening of the various lcinds of cheese is a problem that has attracted the attention of bacteriologists since the beginning of tho science and ~ilce the establishment of the .importance of Illicroorganisms in all decomposition processes. From the same raw materials---cow's milk, salt, nnd rennet, which is an extra.ct of the fourth stomach of the young calf-a great number of yurieties of cheese are prepared. These cheeses differ not only in texture, but more especially in flavor and aroma. From what is known of the importunce of microorganisms in the preparation of the products of the. fel1)1cntution industries it is evident to one who gives consideration to the question that undoubtedly microorganisms are as essential in the making of che~se as they aro known to be in the preparation of wine, beer, and other products. In the making ·of wine and beer the desired chang

Table of Contents

eONTENTS; Page; Introduction '" 7; Tho bacterial flora of tnilk 8; Difforoucca iu composition of checao '" (); Tbe enzym content of checae 10; Biological problelllB ••• " , 10; Daclcriological metbod!J •• 11; The role of Bacterium iacli$ acidi in Cheddar cheesc ' 13; Effect of curdling au distribution of bacteria in wilk , , 15; Effect of acid on the expulsion of the whey 18; Effect of acid on the texture of the curd 18; The 1'81e of acid in the ripening of cheese 18; The protective action of acid 20; Tho rate of bacterial growth in choose 21; Methods of oxamination : 21; ResultB of the work 22; 1'he en;,yroic action of lactic bacteria 25; Other groups of bacteria in Cheddar che~c 31; Determinations by milkQ ilu lion and p late·culture met hoos 31; Determinations by microocopic examination of the chee::lc 3i; The diaappearonce of bacterial cells in cheesc 39; Detailed study of lactic bacilli • • 40; Acidity produced 41; Forms of