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Due to a lack of the proper natural inoculation in the milk, the Swiss or Emmental cheese industry in the United States has had only a limited success. The peculiar sweetish flavor which is characteristic of the best cheese of this type is very commonly lacking in our American-made cheese. It is also frequently deficient in eye development, and in fact in some cases the cheeses are entirely "blind." Swiss cheese is made only during certain seasons in America, because of the uncertainty of obtaniing the proper development of eyes and flavor. It would seem that this industry could be put on a sounder as well as a more scientific basis by the use of cultures which would cause proper ripening in the cheese. With such cultures at hand it should be possible to make Swiss cheese of a uniform and high-grade qualitythroughout the year; such practice should result in raising very materially the quality, as well as the quantity, of our American-made Swiss cheese. Von Freudenrich and Orla-Jensen (1906) in their work in Switzerland have isolated propionic acid-producing bacteria which they consider the cause of eyes in Emmental cheese. The essential organism, called by them Bact. acidi-propionici (a), was found to ferment lactates with the production of propionic acid, acetic acid, and carbon dioxide. Other varieties of propionic

THE CAUSE OF EYES AND CHARACTERISTIC FLAVOR IN EMMENTAL OR SWISS CHEESE