Microscopical observations on Cheddar cheese and curd

Abstract

1. It is possible to study the structure of cheese curd and the disposition of microorganisms therein by microscopical observation of sections cut on the freezing microtome after fixation in formalin.2. In the small number of cheese examined bacterial colonies were found only in crevices.3. As ripening proceeded the finer protein structures tended to disappear.4. The distribution of bacteria in cheese curd is markedly uneven.