r. 



A. True Lactic Acid Bacteria, of which several varieties diflfering only in 

 slight particulars were found. All were bacilli, usually arranged as diplo^ 

 bacilli, at times in short chains. The commonest species was undoubtedly the 



B. acidi lactici (Esten). 



* 



B. Gas-forming Bacteria. These were mainly varieties of the B. coli com- 

 munis and the B. lactis aerogenes, although once or twice a species which in 

 most particulars resembled Proteus vulgaris was isolated. 



C. Indifferent Bacteria. Various sarcinae, particularly Sarcina lutea, some 

 yeasts, and torlae were found. B. subtilis and one or two other casein digestors 

 were isolated; but their action, on account of their small numbers, must be 

 considered insignificant. Further, none of these latter species was constantly 

 present; so their action may be regarded as having little or no influence in the 

 curing of the cheese. 



In this class one of us included all bacteria, not lactic acid or gas-producing. 



D. Digesting Bacteria. By means of surface gelatine plates and emulsions 

 of cheese, heated in order to destroy all vegetative forms and thus leave only 

 spore-iproducing species, constant endeavor was made to isolate organisms 

 belonging to this class. 



In former analyses of cheddar cheese, one of us found seven different 

 species of digesting or liquefying germs, the commonest form being B. buty- 

 ricus. In this investigation, liquefying bacteria belonging to the subtilis group, 

 M. aureus lactis, M. varians lactis, B. fulvus and' B. halofaciens were isolated. 

 Most of these species are liquefying, chromogenic forms. According to Conn, 

 the second named is a distinctive dairy type which he found very frequently in 

 milk. We may add that it has been isolated from the milk-ducts; and, in this 

 connection, may note Harding's opinion, that the enzymes from liquefying bac- 

 teria, isolated from the udder of cows, may have some influence in the ripening 

 changes of cheddar cheese. However, as already pointed out, none of these 

 species are constantly present in cheese. Hence their action must be insig- 

 nificant. ^ 



t 

 As may be seen from the appended tables, the lactic acid bacteria were 

 the only constant bacteria present in vary large numbers. 



Commercial Opixioj;.s on the Kingston Cheese. 



Commercial Opinions on the Kingston Cheese. Commercial examinations, 

 of the same batches as those analysed were made at different dates Part of 

 the cheese was examined in Montreal in November, 1899, where the cheese 



iL T ^" f°^^ ''°''^' ^'■""^ '^'^ ^^'^y P^'-t oi September. Cheese 



from the non-regulated room, made on and after the 29th of July, were de- 



