DAIRY FARMING DAIRYING. 181 



organism, although it may be considered a harmless parasite there and possibly 

 of the stomach and intestines. The intestinal origin of the organism is probably 

 from the mouth. 



The evidence seems to prove conclusively that all objects which are reached 

 by the tongue of the cow are an abundant source. Apparently, there are two 

 or more types of this organism and it is thought that these investigations, which 

 throw light on its origin, may assist in its classification. 



The propagation of pure starters for butter and cheese making', E, G. Hast- 

 ings (Wiscon-sm Sta. Bui. 181, pp. 3-17, figs '/). — This bulletin discusses the 

 sources of flavor in butter and cheese, and describes apparatus and methods of 

 preparing starters for both I)utter and cheese making. 



The propagation of pure culture starters for butter and cheese making, 

 E. H. Farrington and E. G. Hastings (Wiiiconsin Sta. Circ. Inform. 2, pp. //). — • 

 A popular summary of the above. 



On the properties and significance of slime-producing lactic-acid bacteria 

 in the manufacture of Emmental cheese, R. Burri and J. Thoni {Landw. 

 Jahrh. Schiveiz, 23 {1909), No. J,, pp. 227-3///).— Further studies are reported of 

 Bacterium, giintherl and other species of bacteria (E. S. It., 16. p. 197) which 

 are found in the curd of Emmental cheese. 



When slimy fermentations occur the viscosity of the curd prevents the escape 

 of the whey. Clusters of irregular shaped holes are formed. The cheese mass 

 acquires a more or less strong taste and the rind fi'equently cracks. Several 

 lactic-acid forms which produce the trouble were found to be the same species 

 as those found in normal cheeses, which indicates that strictly lactic-acid forms 

 can under certain circumstances enter into a slimy condition and in this state 

 are more resistant to hexit. Artificial inoculations of the slime-forming bacteria 

 produce the defects which sometimes occur in practice. 



The results obtained confirm earlier work in establishing a close relationship 

 between B. giintheri and pathological and uonpathological streptococci. Bacil- 

 lus casei 5 and B. casei e, though closely related, could be distinguished by their 

 behavior toward saccharose. The presence of these injurious forms can be 

 detected in the factory by taking samples of whey containing granules of curd 

 from the cheese kettles and keeping them at 30 to 38° C. If present, the slimy 

 curd will appear in from 24 to 36 hours. The bacteria have a wide distribution 

 but cause no harm unless present in large numbers, in which case the milk cans 

 and dairy utensils should be thoroughly sterilized. If present in the rennet, the 

 supply should be obtained from another source. 



Contribution to the knowledge of the bacterial flora of Emmental cheese 

 in different stages of ripening, J. Thoni {Landtv. Jahrh. Schweiz, 23 (1909), 

 Nos. 7, pp. 395--i21; S, charts 3). — This is a study of the bacterial flora of the 

 inner and outer portions of cheeses at different periods during the process of 

 ripening. The bacterial counts at different stages are presented in graphical 

 form. 



The interior portion contained a larger number of microbes in the fresh cheese 

 mass than in any later stage and these consisted chiefly of lactic-acid bacteria 

 and cocci. In the cheeses of normal size the cocci were more numerous than the 

 lactic-acid forms during the first day, but in the small cheeses the lactic-acid 

 forms predominated from the start. Other organisms found included aerobic 

 spore-forming, coli aerogenes and proteus groups. Bacterium casei Umhurgensis, 

 B. zopfii, Cladosporium hutyri, and yeasts. The organisms present in the rind 

 were more numerous than in the interior and consisted chiefly of cocci and B. easel 

 Umhurgensis, although yeasts, B. casei, and aerobic spore-forming bacteria were 

 present. The natural rennet cheeses differed from the artificial rennet cheeses by 

 a higher germ content in the fresh cheese mass, and iu the predominance of long 



