Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . but thecurd and whey together are dipped into forms for all cases, the whey simply drains naturally without pres-sure. As a result, there is produced a cheese which is softerin texture and which contains a very much higher quantity ofwater than is allowed to remain in the hard cheeses. This large amount of water produces a ripening of a totallydifferent character from that which occurs in the hardcheeses. The process of ripening is
Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . but thecurd and whey together are dipped into forms for all cases, the whey simply drains naturally without pres-sure. As a result, there is produced a cheese which is softerin texture and which contains a very much higher quantity ofwater than is allowed to remain in the hard cheeses. This large amount of water produces a ripening of a totallydifferent character from that which occurs in the hardcheeses. The process of ripening is different, the agents thatbring it about are different, and the final result is very dif- ^44 i-KACUlCAL. JJAiKi; aAdHKlUUJUX ferent from that in the hard cheese; moreover, the ripeningis liable to greater variations in the soft cheeses than in thehard cheeses and is more difficult to control. The difficulty ofcontrolling the ripening can be readily understood when oneappreciates the effect of the large amount of moisture , molds and yeasts all find a suitable medium forgrowth in the wet curd of the soft green cheese, and unless. FIG. 62—FORMS USED IN MAKING AND DRAINING CAMEMBERT CHEESES the progress of the ripening is exactly right, the cheese makermay expect the development of kinds of micro-organisms thatare unfavorable to his product and that will spoil his experience of soft cheese makers bears out this theoreticalconclusion, for the variety of soft cheeses is very great, anda large number of cheeses are ruined by improper ripening, dueto the growth of undesirable organisms. Soft cheeses are muchless uniform in character than hard cheeses. They differ verygreatly in texture and in flavor, and are subject to a largenumber of defects that injure or ruin them. They are, in BACTERIA IN CHEESE 245 short, more difficult to make with success than the hard cheeses,largely, if not wholly, because the water they contain offerssuch a favorable medium fo
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Keywords: ., bookcentury1900, bookdecade1900, bookidcu319, booksubjectdairying
