428 



STATE BOARD OF AGRICULTURE. 



TABLE X. 

 Tal Cullurei jrom Whey Flash. 



♦Contaminated: discarded. 



**Yeast LZ not present, lactic bacteria killed by their own acid except in the case of No. 53B2. 



tCultures marked "Curded 4 wks." in this column curded within 4 weeks or after 3 days, no observations having been taken 

 between those dates. 



ttPlates were made from each test culture for determining the relative acidity, time of curding and flavor of curd. (Sec Table 

 XV). 



Expt. IV. 



Expt. Ill wns repeated, using yeast LZ only, and nine different lactic 

 bacteria including those used in the first experiments; the four addi- 

 tional lactic bacteria were namely. Streptococcus lacticus, a typical 

 lactic bacterium isolated from milk from the Emblagaard Dairy, Mar- 

 quette, Mich., Lactone, a lactic bacterium isolated from a commercial 

 starter in powder form, and Nos. A and B, similar to Strain 4, both 

 isolated from the original mixed culture. 



The mixed cultures were made as follows: 1 cc. of a 4 day whey cul- 

 ture of yeast LZ was added to each of 9 flasks containing 250 cc. sterile 

 milk, then to each flask was added 1 cc. of a milk culture of a lactic 

 bacterium; the ages of the different lactic cultures varied, Nos. A and 

 B being 3 days old, Bad. hulgaricum, Nos. 53B2 and 3Cb were 4 days 

 old, Strains 2 and 4, 10 days old, Strept. lacticus, 7 weeks old and 

 Lactone, 24 days old and not curded. These mixed cultures were in- 

 cubated as before at 21° — 25°C., titrated and test cultures made. 

 Table XI gives the titrations over a period of 181 days. This table can 

 be compared with Table VI. Curve V following is a graphic representa- 

 tion of this table. 



