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SummaryA method of extracting cheese juice is described. Juice from a single one-month-old Cheddar cheese was used to investigate the relationship between the composition of the cheese juice and the occurrence of crystalline aggregates in the cheese. Two classes of crystalline aggregates were identified by light microscopy and also by electron microscopy in combination with X-ray microanalysis: the larger class contained both Ca and P whereas the smaller class contained Ca but not P. Concentrations of ions in the cheese and cheese juice were determined and corrected for the excluded volume of co-solutes and other phases present. When this was done, comparison of the concentrations of Na, K, Cl and lactate in the cheese and the cheese juice indicated that they were virtually entirely in solution, whereas appreciable amounts of the total Ca, P and P1 in the cheese were not extracted in the cheese juice. The amounts of the non-extractable salts were consistent with the volume fractions of the crystalline aggregates found by microscopy; calculations of the ion equilibria in the cheese juice showed that it was supersaturated with respect to various Ca phosphate salts and to tricalcium citrate. It is concluded that the physicochemical origin of the crystalline aggregates was the nucleation and growth of crystals from a supersaturated solution, though the sites of nucleation may have been formed by the microbial activity in the cheese. Of the free amino acids found in the juice, none was at a sufficiently high concentration to form a saturated solution, indicating that in this relatively young cheese the crystalline aggregates were not formed from amino acids.

Cells of Listeria monocytogenes that had been exposed to pressure contained vacuolar regions in the cytoplasm. Pressure‐treated cells of Salmonella thompson contained no vacuoles but had fewer ribosomes than untreated cells and their appearance suggested that some cell lysis had occurred. In both organisms changes in the appearance of the nuclear material were observed.

Bacteroides succinogenes and Ruminococcus flavefaciens are two of the most important cellulolytic bacteria in the rumen. Adhesion of B. succinogenes in pure culture, and in mixed culture with R. flavefaciens, to the various types of cell walls in sections of perennial ryegrass (Lolium perenne L. cultivar S24) leaves was examined by transmission and scanning electron microscopy. B. succinogenes adhered to the cut edges of most plant cell walls except those of the meta-and protoxylem. It also adhered, though in much smaller numbers, to the uncut surfaces of mesophyll, epidermal, and phloem cell walls. In mixed culture, both species adhered in significant numbers to the cut edges of most types of plant cell wall, but R. flavefaciens predominated on the epidermis, phloem, and sclerenchyma cell walls. B. succinogenes predominated on the cut edges and on the uncut surfaces of the mesophyll cell walls, and its ability to adhere to uncut surfaces of other cell walls was not affected by the presence of the ruminococcus. Both organisms rapidly digested the epidermal, mesophyll, and phloem cell walls. Zones of digestion were observed around bacteria of both species when attached to the lignified cell walls of the sclerenchyma, but not when attached to the lignified xylem vessels. Plant tissue is a major source of energy for ruminants. Cellulose, hemicellulose, and pectin contained in plant cell walls are degraded and fermented to mainly volatile fatty acids, carbon dioxide, and methane by the microorganisms in

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