EXPERIMENT STATION BULLETINS. 



427 



TABLE Vlir. 

 Pure Cultures o{ Lactic Bacteria and of Yeastt in Whey. 



♦Original acidity of whey + 5°. 



Tables IX and X give a summary of the test cultures made from time 

 to time from the mixed cultures in milk and in whey. These cultures 

 were made by transferring a loopful of the mixed culture to a litmus 

 milk tube and incubating at 30° O. 



TABLE IX. 

 Test Cultures pom Milk Flasks. 



♦Contaminated, discarded. 



tCurding caused by contamination with ordinary lactic bacteria; Bad. bulgaricum not present. 

 **Yeast LZ not present. No. 53B2 retains its vitality without the presence of the yeast. 



°°At this time plates were made from each test culture for determining the relative activity of the lactic bacteria, time of 

 curding and flavor of curd. (See Table XV). 



