414 STATE BOARD OF AGRICULTURE. 



Lafar isolated from sweet cream butter from a creamery in Munich regu- 

 larly Bacterium butyri coUoideum, Bacillus fluorescens liquefaciens, frequently 

 several wild yeasts, Lactic acid bacteria, Bacterium lactis cerogenes. He never 

 found molds in butter, not even in old, rancid samples. Bacterium butyri 

 coUoideum could not be identified. It is worth while mentioning that its 

 activity was not very much influenced by an addition of 10% salt and that 

 it stood a temperature of — 10 to — 15° C. without being much affected. 

 The fluorescent bacillus was more sensitive against salt and cold. 



The bacteria which v. Klecki isolated from rancid butter could not be 

 identified with any of our organisms. Hellstroem reports that in old butter 

 he found usually nothing but Oidium lactis and several species of Sacchar- 

 omyces. The only bacterium he detected was Bacillus microbutyricus , 

 which is, in many respects, similar to the Bacterium lactis Isignii Conn, es- 

 pecially in digesting milk without liquefying gelatin. It never occurred in 

 our butter. 



Reinmann gives quite a number of organisms in butter, but he says noth- 

 ing about their frequency. 



Micrococcus acidi lactici Bacillus fluor. liquef. 

 Sarcina lutea " Proteus 



Bacillus acidi lactici Streptothrix alba 



" helvolum Oidium lactis 



" coli and varieties Two white yeasts 



" mesentericus vidgatus Pink yeast 



" butyricus Hueppe Mucor 



Botkin 



Of these 16 organisms we found only 7 in our samples, namely, Micro- 

 coccus and Bacterium acidi lactici, Bacillus fluorescens liquef., Streptothrix, 

 Oidium, Pink Yeast and Mucor; perhaps one of his white yeasts which are 

 not described are identical with one of ours. 



Jensen found in his frequently mentioned work 



In fresh butter In rancid butter 



always Lactic acid bacteria Oidium lactis 



Bacillus cerogenes and similar Cladosporium butyri 



species 



Microc. acidi lactici Mycoderma species 



Bacillus fluoresc. liquef. Lactose yeasts 



Lactic acid bacilli 



often The germs of rancid butter The germs of fresh butter 



Bacillus prodigiosus Bacillus microbutyricus Hellstroem 



Bacillus microbutyricus lique- Penicillium glaucum 

 faciens. 



We never found, in fresh butter. Bacillus cerogenes and prodigiosus; Ba- 

 cillus microbutyricus liquefaciens is not described; we never found, in rancid 

 butter, the long lactic acid bacilli nor Bacillus microbutyricus Hellstroem. 

 Cladosporium butyri might have been present, though we did not find it, be- 

 cause its colonies are very much like Oidium colonies. 



Reitz found, in all samp:esjnvestigated from the Stuttgart butter, regu- 

 larly the following organisms: 



