+336. Cheese flavor.+--"Cheese owes its flavor to the fatty acids and their compounds which it contains and to ammonia-like bodies formed during ripening from the cleavage of the casein, to salt added to the curd, and in some varieties, like Roquefort, to bodies elaborated by molds which develop in the cheese. In the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance, as are also the ammonia-like bodies. Indeed, in eating such cheese as Camembert a trace of ammonia flavor may often be plainly detected. "The cleavage of the nitrogenous material of the cheese and other changes are brought about chiefly by the action of enzymes originally present in cheese or by micro-organisms and are to be regarded as fermentative and not as putrefactive changes. "The liking for highly flavored cheeses of strong odor is a matter of individual preference, but from the chemist's standpoint there is no reason for the statement often made that such cheeses have undergone putrefactive decomposition." +337. Relation to health.+--In connection with the use of cheese as a food, its relation to the health of the consumer must be considered. The presence of the bacillus of tuberculosis in milk has led to careful study of its possible presence in cheese. When American Cheddar cheese was specially inoculated for this purpose, the living organism was recovered from it after about five months by Schroeder of the United States Department of Agriculture. This danger is much greater from cheeses, such as Cream and Neufchâtel, which are eaten when comparatively freshly made. The disease has been produced in guinea pigs from such cheese often enough to emphasize the desirability of developing methods of making every variety possible from thoroughly pasteurized milk. This would remove the danger of tuberculosis and with it eliminate the possibility of transmitting other diseases. +338. Cheese poisoning+[150] cases occasionally occur. These take two main forms: (1) an enteritis (caused by _Bacillus enteritidis_) or some other member of that series which while painful and accompanied by purging is rarely fatal; (2) acute toxæmias which, although rare, usually result in death. From the latter type a variety of _Bacillus botulinus_, an organism usually associated with meat poisoning, was isolated by the New York State Department of Health. The occurrence of such cases is frequent enough to emphasize the desirability of using every precaution to reduce the number of bacteria that are allowed to enter milk when drawn and to prevent the development of those which actually gain access to it. When possible, pasteurization should be introduced.