. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 222 BACTERIA AND OTHER MICROORGANISMS IN CHEESE material. This layer grows deeper and deeper as it encroaches upon the curd. The enzyme produces a profound change in the casein, converting it first into peptones and similar bodies; later these break down into simpler bodies, or end-products, among which ammonia may
. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 222 BACTERIA AND OTHER MICROORGANISMS IN CHEESE material. This layer grows deeper and deeper as it encroaches upon the curd. The enzyme produces a profound change in the casein, converting it first into peptones and similar bodies; later these break down into simpler bodies, or end-products, among which ammonia may always be detected. These latter end-prod- ucts give the jlavor, and appear to be produced by bacteria rather than by the action of the enzymes secreted by the mold. During the ripening the cheese will be found to have a core of a sour, acid curd in the center, surrounded by a layer of soft, digested material. The cheese ripens thus, from the surface inward, and is not completely ripened until the soft layer reaches the center. The flavors are not due to the enzyme digestion, but to the end-products of decom- position. In the case of this cheese, as in the hard cheeses, no positive knowledge is at hand as to the exact source of the flavor. That it is not due to the mold alone is certain, from the fact that the softened cheese may be nearly tasteless, if a pure culture of moldhas completed the ripening. The peculiar Camem- bert flavor is, beyond doubt, associated with some of the microorganisms growing in or on the cheese, but at present no more is known about the matter. Roquefort Cheese.—This represents a type of cheese that, like Camembert, is ripened by both bacteria and molds. Closely allied to it are the Stilton and Gorgonzola cheeses. The mold is a blue instead of a white one, and it grows through the cheese and not alone on its surface. To bring about the growth in the center of the cheese special means are devised in its manufacture. The cheese-maker begins by cultiv
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteriologyagricult
