294 



O. W. HUNTER 



The predominating type proved upon isolation to be a lactose 

 fermenting yeast. Its ability to produce foamy cream was easily 

 demonstrated by placing it in raw or sterile cream. The char- 

 acteristic action of the organism is noted in figure 1. 



Fig. 1 



PREVIOUS WORK ON LACTOSE FERMENTING YEASTS 



In this country, very few investigators have reported the 

 presence of yeasts of this type. An abnormal fermentation in 

 Swiss cheese, as reported by Russell and Hastings (1905) was due 

 to a lactose fermenting yeast. Harrison (1902) observed yeasts 

 capable of fermenting lactose in large numbers in American cheese 

 and milk. He attributed a bitter fermentation in milk and dairy 

 products to their presence. 



