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The Yeast in the Surface Smear of Brick Cheese¹

Department of Agricultural Bacteriology, University of Wisconsin, Madison, Wisconsin

ABSTRACT

The role of the yeast in brick cheese seems to be as follows:

1. The yeast metabolises the laetates in the cheese, causing a shift of pH towards neutrality. This favors the growth of Bacterium linens, which is unable to grow in an acid environment.
   
2. In addition, the yeast supplies B. linens with some essential growth factor, or factors.
   

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² Government of India Scholar, Present address: Dairy Bacteriologist, Indian Diary Research Institute, Bangalore.