Note 105 — Chapter V · The Alcoholic Ferments. (continued 2)

[M. Pasteur has evidently employed the word “caseous” to express the curdy nature of the ferment he is describing, its plasticity and other peculiarities of physical character; but we are, nevertheless, tempted to suggest that he may have had in mind also the peculiar “cheesy” odour given off by these very yeasts, which he refers to in the text as containing a considerable intermixture of “caseous ferment.”—F. F.]