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The Bacteriology of Brick Cheese. IV. Control of "Early-Gas" Defect¹

Department of Agricultural Bacteriology, University of Wisconsin, Madison

ABSTRACT

When Brick cheese was made by the mild wash method from raw milk which was inoculated with 0.0025 per cent of A. aerogenes:

1. A combination of Str. lactis and Str. thermophilus starters and a cooking temperature of 106° or 112° F. did not prevent early-gas defect.
   
2. When a combination of L. bulgaricus and Str. thermophilus starters and a cooking temperature of 112° or 120° F. were used, the early-gas defect was prevented and the quality of the cheese was as good as that of the control cheese when examined after five weeks. With the above combination of thermophilic starters and a cooking temperature of only 106° F., the "blowing" was not prevented.
   

¹ Published with the permission of the Director of the Wisconsin Experiment Station.

² Now in the Research Laboratory, Hiram Walker and Sons, Inc., Peoria, Illinois.

³ Now First Lieutenant, Sanitary Corps, U.S. Army. Station Hospital, Fort Dix, New Jersey.