EXPERIMENT STATION BULLETINS. 



54] 



are found in the ripened cream and butter. Oospora lactis is the pre- 

 dominating mold in butter. 



CuUiiral study and frequency of occurrence. The study of the mor- 

 phology and of the cultural and biochemical features of the various or- 

 ganisms isolated from the different churnings is not given in this paper 

 for the sake of brevity. Table III gives a summary of the data upon the 

 frequency that individual species were found in these twelve churnings. 

 From each churning eight platings, representing different stages in the 

 manufacture, were made. The figures in the table indicate the number 

 of platings from which the type was obtained. While none but Bact. 

 lactis acidi was omnipresent other types were frequent and were isolated 

 several times in many of the churnings. 



TABLE III.— THE NUMBER OF PLATINGS IN WHICH AN ORGANISM WAS FOUND IN 

 THE DIFFERENT CHURNING EXPERIMENTS. 



(Eight platings were made, at different periods, from each churning.) 



Number of organism. 



Churning No. 



1. 2. 



3. 



4. 



5. 6 



9. 10. 11. 12. 



1 

 2 

 5 

 6 



9 



19 

 20 

 21 

 26 

 29 



31 

 54 

 63 

 68 

 69 



71 

 74 

 80 

 84 



90 

 102 

 109 

 111 



119 

 122 

 123 

 126 





 2 

 2 

 2 

 2 





 

 

 1 

 





 

 

 

 



3 

 8 

 

 1 



2 

 2 

 2 

 2 



3 

 

 

 3 





 2 

 2 

 2 

 



3 

 

 2 

 

 1 





 2 

 1 

 

 





 8 

 2 

 2 



2 



2 



,2 









 

 2 

 4 



