42 Eepobt of the Bactekiologist of the 



sidered their relation to hard cheese other than to suggest that 

 they may plav a role in some of the gas^ formation. Among all 

 the examinations into the flora of cheese none have been carried 

 on in a more careful manner than the one by J. WeinzirF under 

 the direction of Dr. H. L. Kussell, and in a report upon the flora 

 of six Cheddar cheeses, yeasts were mentioned only once, and in 

 that case a bad odor had been noticed in the curd. Very recently 

 Weinzirl^ has reported the results of an examination of 50 differ- 

 ent Cheddar cheeses from factories ecattesed through seven states 

 of the Union as well as from Canada, and in only four cheeses 

 were yeasts found. In three of these four cases the yeasts did 

 not exceed one per ct. of the total flora. 



In connection with the present investigation we have examined 

 a very limited number of samples selected for us by experts as 

 being clean flavored cheese, and in every case we have failed to 

 find more than an occasional yeast among the thousands of bac- 

 teria. 



YEASTS ALWAYS FOUND IX SWEET FLAVOR CHEESE'. 



Since beginning work in 1899 we have examined samples 

 selected for us by cheese experts as showing sweet or fruity 

 flavor, coming from thirteen factories located in seven different 

 counties in this State, besides several samples of unknown origin 

 received from commission men. In every cheese, yeasts were 

 present in considerable numbers, and while strictly quantitative 

 data were not obtained it is believed that they were rarely as 

 low as one per ct., and often approximated 50 per ct. of the total 

 flora. 



Owing to the present undeveloped condition of the classifica- 

 tion of veasts we have not vet been able to reduce the collection 

 of veasts obtained in this wav to the basis of varieties repre- 



"Adametz. Ueber die Ursacben iind Erreger der abnormalen Reif- 

 ungsvorgiin.se beim Kiise. Cent, fiir Bakt., 1 Al.t., 14: 527, 1893. 



'Weiuzirl, J. Bacteria in Cheddar Cheese Ripening. Thesis Univ. of 

 Wis., 1896. 



•Weinzirl. J. The Bacterial Flora of American Cheddar Cheese. Cent, 

 fur Bakt, H Abt. 6: 785, 1900. 



