DAIKY FAEMING DAIRYING. 689 



"(4) After about 12 hours the lactic bacteria have increased so much as to be as 

 numerous as the others, and from this time on they continue to increase with great 

 rapidity until a maximum is reached at about 48 hours; after this the number gradu- 

 ally decrease and they finally i)ractically disappear. 



"(5) The ripened cream contains i>rodigiouH numbers of bacteria, larger numbers 

 than are known in any other natural medium. They are, however, nearly all lactic 

 bacteria. 



"(6) After the first 12 hours all species of Imcteria, except the two lactic species, 

 decrease in relative numbers and finally absolutely disappear. 



"(7) The 2 common species, Nos. 206 [B. acidi ladid] and 202 [an extremely 

 minute colony intensely acid], increase regularly from the beginning of experiments 

 until the maximum. No. 208 [B. lactis serogenes] is always present in considerable 

 quantity and during the ripening increases in numbers though not increasing in pro- 

 portion. 



"(8) The cream which is received by a creamery is already half ripened, as indi- 

 cated by the immense numbers of bacteria it contains. All of the changes which 

 occur in the cream under the influence of the miscellaneous bacteria have already 

 occurred, and the ripening that takes place in the creamery is due wholly, or almost 

 wholly, to the growth of the lactic bacteria. 



"(9) A ripened cream is almost a pure culture of acid bacteria, but this does not 

 mean that ripening has been produced by these acid bacteria alone. 



"(10) That the lactic bacteria play an important part in the ripening is perfectly 

 evident; that they are the sole cause of the changes occurring in the ripening is not 

 so evident. 



" (11) The peculiar flavor of June butter, which is so much desired by the butter 

 maker, is not due to the development of the common lactic bacteria. Butter ripened 

 during the winter months develops the 2 species of lactic bacteria as abundantly and 

 as quickly as does that ripened in June, but the flavor does not make its appearance. 

 In the last 3 experiments recorded the June flavor was very noticeable in the 

 cream, but the development of the acid bacteria, or the 2 species referred to, was 

 practically the same as in all of the previous experiments. The June flavor, there- 

 fore, can not be due to these common lactic bacteria. 



" (12) To what this June flavor is due we are not as yet satisfied. Whether it will 

 prove to be due to the large growth of miscellaneous bacteria during the first few 

 hours of ripening, or whether it is due to a difference in the chemical nature of the 

 cream, remains for further experiments to decide." 



A case of putrid butter, C. H. Eckles {Iowa Sta. Bui. 59, pp. 50-54, figs. 3). — 

 Samples of butter having a strong disagreeable taste and a putrid odor were brought 

 to the station by the manager of a creamery in which the butter was made. In an 

 examination of the butter 3 kinds of bacteria were isolated which produced very bad 

 effects upon milk and were thought to be the cause of the fault. "The principal 

 difference between the spoiled butter and good creamery butter in regard to the l)ac- 

 teria contained was an a])normal number of gelatin liquefiers in the former, which 

 included some forms found to have a very injurious effect on butter." The conclu- 

 sion was reached that the milk was contaminated in some way before delivery at the 

 factory. The trouble disappeared from the factory after suggestions made by the 

 station as regards cleanliness and pasteurization were followed and after a dry period 

 which was broken by heavy rains about the same time. 



Analyses of buttermilk, B. Bogcild {Malkeritid., 14 {1901), No. 30, pp. 457- 

 463). — Twenty-seven samples of buttermilk from 12 Danish creameries were analyzed 

 in studying the value of buttermilk for human consumption. A number of the 

 samples had lieen mixed with water in the churn, some containing nearly 20 per 

 cent extra water. The fat content of the samples ranged from 0.12 to 0.44 per cent, 

 the total solids from 5.66 to 8.88 per cent, albuminoids from 2.03 to 3.16 per cent, 



