;j0'2 STATE BOARD OP AGRICULTURE. 



or casein constituents of milk, as is the case of lactic acid, so as to permit 

 the lactic micro-organisms to grow more freely. 



7. The period at the beginning of lactic fermentation during which no 

 lactic acid formation can be determined, and during which the number of 

 bacteria is continually increasing, may be greatly shortened by vigorous 

 associate bacteria influencing the lactic micro-organisms. 



8. Usually the associate micro-organisms disappear with the formation 

 of appreciable amounts of lactic acid; yet the associate micro-organisms 

 may continue or persist, causing an abnormal lactic fermentation. 



9. Associate micro-organisms may influence lactic fermentation by pro- 

 ducing "off flavors," "off aromas," and an unusual high degree of acidity. 

 Even the character of the acid may be completely changed. 



10. It follows that the elimination of "filth" bacteria is the only means 

 of eliminating the product causing lactic acceleration, inasmuch as the 

 products may be so stable as not to be destroyed by ordinary means of milk 

 treatment. 



We owe our gratitude to Mr. L. D. Bushnell and C. T. Burnett for some 

 assistance in this work. 



