[HAKRI80N] DISTRIBUTION OF BACTERIA IN CANADIAN CHEESE 87 



References : — 



Troili-Petersson Gt., Centralblatt fiir Bakt. 2 Abte. XI, No. 6-7. 

 1903. 



Gorini C, Eevue Générale du Lait. 3, ISTo. 13. p. 289. 1904. 



Eodella A., Centralblatt fur Bakt. 2. Abte XV. p. 143. 



Harrison, F. C, and Connell W. T. Eevue Générale du Lait 3, No. 

 4, p. 83, 1903. 



Illustrations : — 



The photo-micrographs were taken with a Zeiss apparatus, 2 m.m. 

 oil immersion objective and compensating oculars. All sections stained 

 by Gram's method, with eosin as a counter stain. 



1. Section of curd obtained at cutting time, x 1200. 



2. Section of curd obtained when cooking temperature was 

 reached, x 1500. 



3. Section of curd obtained at dipping time, x 1500. 



4. Section of curd obtained at milling time. Observe the flaky- 

 character of the curd substance. x 1500. 



5. Section of curd obtained at milling time, colony or clump 

 formation, x 1500. 



6. Section of curd obtained at salting time, s 1500, 



7. Section of curd obtained at salting time, observe the large num- 

 bers of organisms and the formation of colonies, x 500. 



8. Sectfon of cheese two days old. A characteristic colony. x 

 1500. 



9. Section of cheese two days old, observe distribution and colony 

 formation, x 500. 



