+148. Acidity.+--The essential biological factor in the making period of Camembert is proper souring. The milk should be free from gassy organisms. The lactic starter required should introduce the typical lactic organism (_Streptococcus lacticus_) in numbers sufficient to suppress all other forms during the next twenty-four hours. The amount of acid starter introduced, however, plus the acid resulting from growth during the curdling period, should not produce a grainy acid curd. The temperatures of handling are such as to favor this group of organisms if properly introduced and permit the development of nearly 1 per cent of acid (estimated as lactic) by the second morning. Cheeses with such acid are fairly free from further danger from bacterial activity. Members of the high-acid group (_B. Bulgaricus_ and allies) may be found in these cheeses but do not appear to develop in numbers sufficient to affect the cheese to any marked degree. [Illustration: FIG. 20.--Halloir, the first ripening room for Camembert in an American factory.] CAMEMBERT CHEESE RECORD Date_______________ Set__________ No._____ Amt. milk___________ No. cheese_____ Milk per cheese________ Producer of milk_______________ Apparent cleanliness of milk_______________ +Acidity:+ Before adding starter____________________ After adding starter____________________ After acidity period____________________ Whey at dipping_______________ +Starter:+ Kind_______________ Age_____ Amt_____ +Color:+ Amount_______________ +Curdling:+ Temperature used__________ Amount of rennet__________ Time at which rennet is added__________ Time at which milk is curdled__________ Time of curdling__________ Quality of curd____________________ +Dipping:+ Cut or uncut_______________ Amt. of cutting_______________ +Draining:+ Temperature of room during__________ Condition of cheese after____________________ +Salting:+ Time of_____ Total amt. of salt used_____ Kind of salt_____ Amt. of salt per cheese_____ +Mold inoculation:+ Form of culture used_______________ Method of inoculation______________ Time of inoculation__________ +Remarks on making:+ +Curing:+ Transfer of curing rooms_________________________ Condition of cheese______________________________ Rooms____________________________________________ Dates____________________________________________ +Mold growth:+ Date of first appearance____________________ Purity and vigor____________________________ Date of changing color______________________ +Surface of slimy growth:+ Extent of___________________________________ General character of________________________