REPORT OF THE BACTERIOLOGIST. 



NOTES ON SOME DAIRY TROUBLES.* 



H. A. Harding, L. A. Rogers and G. A. Smith. 



SUMMARY. 



Tlie appearance of a higlily disagreeable, fishy flavor in the 

 product of a dairy was traced to the milk of a single apparently 

 healthy cow. On rejecting the product of this animal no further 

 trouble was experienced. No cause for the outbreak could be 

 found. 



An intensely bitter flavor in Neufchatel cheese was found to 

 be connected with the activity of an acid forming bacillus. The 

 bitter flavor was not reproduced in liquid cultures, but appeared 

 upon draining and aerating the cheese curd. 



The causal relation of certain yeasts to the production of un^ 

 desirable flavors common in Cheddar cheese appeared probable 

 from their constant presence in cheese showing sweet flavor and 

 their absence in all those having a clean flavor. 



The uniform reproduction of off-flavors when using pure start- 

 ers of these yeasts in cheese-making tends still further to estab- 

 lish this relation. 



Rusty spot in Cheddar cheese is caused by a bacterial growth. 

 The addition of cultures of this bacillus to the vat before adding 

 the rennet failed to reproduce the discoloration; but adding cul- 

 tures of the same organism after cutting the curd gave a very 

 marked case of rusty spot. 



•Reprint ©f Biilletin No. 183. 



